o'cheeze potato soup

Ingredients

• Servings: 8
• 1/4 pound bacon
• 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 quart half-and-half
• 1 (8 ounce) package processed cheese (such as velveeta®), cubed
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce
• 1/2 cup shredded cheddar cheese, divided
• 1/4 cup chopped fresh chives, divided
• 1/4 cup chopped fresh parsley, divided

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.