Try this O'Charley's Loaded Baked Potato Soup recipe, or contribute your own.Suggest a better description
Dice unpeeled red potatoes into 1/2 inch cubes. (My local O'Charley's uses one of those Vidalia Onion choppers, so the potatoes are 1/2 in diameter strips about a inch to 1/2 inches long)
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes or until 3/4 cooked.
In a separate pan, 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.
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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|Serving Size: 1 Recipe (15937g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 17132 (76%)|
|Amt Per Serving||% DV|
|Total Fat 1903.5g||2538 %|
|Saturated Fat 1157.3g||5787 %|
|Monounsaturated Fat 562.8g|
|Polyunsanturated Fat 77.5g|
|Cholesterol 5905.3mg||1817 %|
|Sodium 11573.7mg||399 %|
|Potassium 25458.1mg||670 %|
|Total Carbohydrate 853.1g||251 %|
|Dietary Fiber 26.9g||108 %|
|Sugars, other 826.2g|
|Protein 603.1g||862 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22564
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