Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.

O'charley's Loaded Potato Soup

  • 1 gallon water
  • 2 1/2 lbs. potatoes, peeled and cut into 1/2-inch cubes
  • 1 T. chicken stock base
  • 1 T. each: white pepper, salt, black pepper
  • 2 11-oz. cans concentrated cheddar cheese soup
  • 1 lb. butter or margarine
  • 1 1/2 c. flour
  • 2 c. half-and-half
  • chives, bacon bits and parsley
     
 
Bring water to a boil in large pot. Add potatoes to water along with chicken stock base, salt and pepper. Cook 12 minutes, or until potatoes are about half-done. Add cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy sauce pan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in half-and-half and heat to serving temperature. Do not boil. Serve with chives, bacon bits and parsley.
 





Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.





Copyright © 1995-2017 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

































































menu 1
menu 2
menu 3
menu 4