Recipe: O'Charley's Loaded Potato Soup (using canned cheddar cheese soup) for Amber

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.