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Loaded Potato soup
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Recipe Information
Source:
Martha Purdy

Serves/Makes:8 servings

Ingredients
  • 3 lbs (1.4 kg). red potatoes
  • 1/4 cup (60 ml) melted margarine
  • 1/4 cup (60 ml) flour
  • 8 cups (1900 ml) half and half
  • 16 oz (448 grm) Velveeta Cheese, melted
  • white pepper to taste
  • garlic powder, to taste
  • 1 tbsp (15 ml) hot pepper sauce
  • 1/2 lb (.2 kg). bacon, fried crisp
  • 1 cup (225 ml) shredded cheddar cheese
  • 1/2 cup (125 ml) chopped chives
  • 1/2 cup (125 ml) parsley, chopped
  • 1/2 cup (125 ml) chopped green onions
Preparation
  • Dice unpeeled 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 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.
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