O Charleys Loaded Potato Soup Recipe 55

Steps:

• Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken, add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Steps:

• 1. Wash but don't peel potatoes, dice into 1/2 inch cubes.
• 2. cover with water and bring to boil in large saucepan.
• 3. boil until about 3/4 cooked, 10-15 minutes.
• 4. in a separate pan, melt butter on low heat and then mix flour in. Mix until smooth.
• 5. gradually add half and half to the mixture, stir constantly until smooth and thickened.
• 6. Add melted Velveeta Cheese, stir well.
• 7. Add drained potatoes to mixture.
• 8. Add white pepper, garlic powder and hot pepper sauce (start with a 1/2 tsp. and add more if you like it hot!)
• 9. Cover, cook for 30 mins on low, stir occasionally.
• 10. Time to serve! After pouring into serving bowls, each diner can add cheddar, bacon, chives, and parsley to taste. Enjoy!

Steps:

• Dice unpeeled red potatoes into 1/2 inch cubes.
• Place in large saucepan; cover with water and bring to a boil.
• Let boil for 10 minutes or until 3/4 cooked.
• In a separate pan, combine melted margarine and flour, mixing until smooth.
• Place over low heat and gradually add half-and-half, stirring constantly.
• Continue to stir until smooth and liquid begins to thicken.
• Add melted Velveeta.
• Stir well.
• Drain potatoes and add to cream mixture.
• Stir in pepper, garlic powder and hot pepper sauce.
• Cover and cook over low heat for 30 minutes, stirring occasionally.
• Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Steps:

• Cut up the potatoes into small pieces, maybe 1/2 inch cubes or close to it. I'm just saying this for the benefit of those recovering from oral surgery. Boil the potatoes until they are almost done - maybe 15-20 min - on medium high heat.
• Put some olive oil in a saute pan and dump the onions and garlic in there and saute until the onions are translucent. Remove from heat and set aside.
• Melt the butter on medium heat. Then add the flour with a whisk until it's mixed well with the butter. Next, add the milk 1/2 cup at a time, stirring thoroughly so it warms a bit before you put the next cup inches.
• When it thickens to a chowder thickness, turn the heat to low and start adding the cheeses. It will get really thick, but remember that when you add the potatoes, they will dilute the flavor.
• When the potatoes are flaky but not falling apart,drain them. Whichever pot is larger, add one mixture to the other. Add salt to taste. Also, if it's not cheesy enough, add more cheese of whatever kind you want. Keep the heat low and cook for 30 more minutes.
• When you're ready to serve in bowls, crumble bacon on top, and for those even less concerned about fat and cholesterol, you can add a dollop of sour cream and more grated cheese. French or Italian bread goes well with this, as does a salad and the promise of Key Lime Pie for dessert.

Steps:

• 1 Dice unpeeled red potatoes into 1/2 inch cubes. 2Place in large saucepan; cover with water and bring to a boil. 3Let boil for 10 minutes or until 3/4 cooked. 4In a separate pan, combine melted margarine and flour, mixing until smooth. 5Place over low heat and gradually add half-and-half, stirring constantly. 6Continue to stir until smooth and liquid begins to thicken. 7Add melted Velveeta. 8Stir well. 9Drain potatoes and add to cream mixture. 10Stir in pepper, garlic powder and hot pepper sauce. 11Cover and cook over low heat for 30 minutes, stirring occasionally. 12Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.