O'Cheeze Potato Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - O'Cheeze Potato Soup

1. Bacon - ¼ pound
2. Red potatoes, peeled and cut into 1/2-inch cubes - 1 ½ pounds
3. Butter - 2 tablespoons
4. All-purpose flour - 2 tablespoons
5. Half-and-half - 1 quart
6. Processed cheese (such as Velveeta®), cubed - 1 (8 ounce) package
7. Ground white pepper - ½ teaspoon
8. Garlic powder - ½ teaspoon
9. Hot pepper sauce - ½ teaspoon
10. Shredded Cheddar cheese, divided - ½ cup
11. Chopped fresh chives, divided - ¼ cup
12. Chopped fresh parsley, divided - ¼ cup

How to cook deliciously - O'Cheeze Potato Soup

1. Stage

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool.

2. Stage

Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.

3. Stage

Melt butter in a large pot over medium heat and stir in flour; mix until smooth. Reduce heat to medium-low and slowly whisk in half-and-half until smooth. Bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes.

4. Stage

Stir in processed cheese cubes until melted and smooth.

5. Stage

Season with white pepper, garlic powder, and hot pepper sauce.

6. Stage

Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.

7. Stage

Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.