Recipe: Cheddar's Baked Potato Soup (copycat recipe)

BAKED POTATO SOUP (LIKE CHEDDAR'S)

FOR THE ROUX:
1/2 lb butter
1 1/2 cups flour
FOR THE SOUP:
12 cups potatoes, cubed (1/4 to 1/2-inch)
3 strips bacon
1/2 cup diced celery
3/4 cup chopped onion
12 cups water
1/2 cup chicken base
1 1/4 tsp black pepper
1/2 pint Half & Half
1/2 pint whipping cream
1/2 lb American cheese (melted)
1 3/4 tsp salt
TO SERVE (garnishes):
shredded Cheddar cheese
scallion, chopped
parsley
crumbled bacon

TO MAKE THE ROUX:
Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.

TO MAKE THE SOUP:
Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside.

Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble; set aside.

Saute celery and onions in bacon drippings; set aside.

In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.

Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated.

Add potatoes to soup. Cook 10 minutes at low simmer.

While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well.

TO SERVE:
Add garnish, as desired, after dishing into soup bowl.

Makes 1 1/2 gallons (6 quarts)
Source: Internet
Updated at Recipelink.com