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.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
397 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in processed cheese cubes until melted and smooth.
Step 5
Season with white pepper, garlic powder, and hot pepper sauce.
Step 6
Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
Step 7
Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
½ teaspoon garlic powder
½ teaspoon hot pepper sauce
½ teaspoon ground white pepper
¼ pound bacon
1 quart half-and-half
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
½ cup shredded Cheddar cheese, divided
1 ½ pounds red potatoes, peeled and cut into 1/2-inch cubes
