Said to be from a chain restaurant. My daughter worked there and used to bring it home. When she quit I had to make it for myself. I'm so glad she knew the recipe. I love it.
Provided by Robograndma Davis
Categories Cream of Potato Soup
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Stir in processed cheese cubes until melted and smooth.
- Season with white pepper, garlic powder, and hot pepper sauce.
- Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
- Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 23 g, Cholesterol 87 mg, Fat 28.2 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 16.8 g, Sodium 588.6 mg, Sugar 3.3 g
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