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O'Cheeze Potato Soup
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy cheese and potato soup with vibrant yellow hue, garnished with fresh chives and parsley.
Ingredients:
  • 0.25 pound bacon
  • 1.5 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
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon hot pepper sauce
  • 0.5 cup shredded Cheddar cheese, divided
  • 0.25 cup chopped fresh chives, divided
  • 0.25 cup chopped fresh parsley, divided
Instructions:
  • In a large deep skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned (about 10 minutes). Place on paper towels to drain and crumble once cooled.
  • Place the potatoes in a large saucepan and cover them with water. Bring to a boil over medium heat and cook until tender, approximately 15 minutes. Drain the potatoes before using.
  • In a large pot over medium heat, melt butter and stir in flour until smooth. Lower heat to medium-low, slowly whisk in half-and-half until smooth. Simmer and whisk constantly until slightly thickened, about 2 to 3 minutes.
  • Add the processed cheese cubes and stir until they are melted and the mixture is smooth.
  • Sprinkle with white pepper, garlic powder, and hot pepper sauce for a flavorful kick.
  • Combine the cooked potatoes into the mixture, cover, and simmer for about 30 minutes until the potatoes are very tender and the soup has thickened, stirring occasionally.
  • Pour the soup into bowls and sprinkle each one evenly with shredded Cheddar cheese, crumbled bacon, chives, and parsley.

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