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O'Cheeze Potato Soup Recipe

Recipe by: Robograndma Davis

"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."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook45 m
Ready In1 h 10 m

1Place 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.
2Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.
3Melt 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.
4Stir in processed cheese cubes until melted and smooth.
5Season with white pepper, garlic powder, and hot pepper sauce.
6Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
7Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.

Footnotes

Cook's Note:
I have made this using processed cheese loaf and using the processed cheese in the jar. I like the jar better. I have used all shredded cheese. This takes 1 cup plus the extra for topping. I like using real cheese versus the box or jar, but it does not taste the same.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients