Is their something I can replace the Velveeta cheese with?
On 2/5/15, Sugar via Cookinginthedark <[email protected]> wrote: > O'Charley's Loaded Potato Soup Restaurant Recipe. > Trust me - It's everything potato soup should be - creamy, cheesy, bacon-y > (is that a word?) - and then some! > Ingredients > 3 lbs. Red Potatoes > 1/4 cup Butter, melted > 1/4 cup Flour > 2 quarts Half-and-Half > 1 pound block Velveeta Cheese, melted > White Pepper, to taste > Garlic powder, to taste > 1 teaspoon Hot Pepper Sauce > 1/2 pounds Bacon, fried crisply > 1 cup Cheddar Cheese, shredded > 1/2 cup fresh Chives, chopped > 1/2 cup fresh Parsley, chopped > Directions > 1. Dice unpeeled red potatoes into 1/2-inch cubes. > 2. Place in a large Dutch oven, cover with water and bring to a boil. > 3. Let boil for 10 minutes or until almost cooked. > 4. In a separate large Dutch oven, combine melted margarine and flour, > mixing until smooth. > 5. Place over low heat and gradually add half-and-half, stirring > constantly. > Continue to stir until smooth and liquid begins to thicken. > 6. Add melted Velveeta. Stir well. > 7. Drain potatoes and add to cream mixture. > 8. Stir in pepper, garlic powder and hot pepper sauce. > 9. Cover and cook over low heat for 30 minutes, stirring occasionally. > 10. Place soup into individual serving bowls and top with crumbled bacon, > shredded cheese, chives and parsley. > > 'I have loved the stars too fondly to be fearful of the > night. > ~Sugar > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
