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<blockquote data-quote="moreluck" data-source="post: 399899" data-attributes="member: 1246">O&#039; Charley&#039;s Potato Soup &nbsp;&nbsp;3 lbs red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups half-and-half &nbsp;16 ounces Velveeta cheese, melted
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<li data-xf-list-type="ol">Cut unpeeled red potatoes into 1/2-inch 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.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.</li>
<li data-xf-list-type="ol">Cover and cook over low heat for 30 minutes, stirring occasionally.</li>
<li data-xf-list-type="ol">Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.</li>
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[QUOTE="moreluck, post: 399899, member: 1246"] [B]O' Charley's Potato Soup [/B] 3 lbs red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups half-and-half 16 ounces Velveeta cheese, melted[LIST=1] [*]Cut unpeeled red potatoes into 1/2-inch 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. [/LIST] [/QUOTE]

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