Dice unpeeled red potatoes into 1/2-inch cubes. Place in large Dutch over, cover with water and bring to a boil. Let boil for 10 mins or until 3/4 cooked.
In a seperate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half & 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 on low heat for 30mins, stirring occassionally.
Place in individual bowls and top with crumbled bacon, shredded cheese, chives and parlsey.
Originally Submitted
11/23/2009
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