Recipe: O'Charley's Loaded Potato Soup

O'CHARLEY'S LOADED POTATO SOUP

Our local newspaper has a "Specialty of the House" food section, where local restaurants share the recipes of their dishes at the request of readers. This was originally printed in 1994 and then again in 1997.

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2" 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.

Makes 8 servings.

Per serving: 915 calories, 65 grams fat (64 percent calories from fat), 174 milligrams cholesterol, 33 grams protein, 52 grams carbohydrate, 1,352 milligrams sodium.