Recipe by Robin Duncan Davis
"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."
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1 1/2 pounds
red potatoes, peeled and cut into 1/2-inch cubes
1 (8 ounce) package
processed cheese (such as Velveeta®), cubed
ground white pepper
hot pepper sauce
shredded Cheddar cheese, divided
chopped fresh chives, divided
chopped fresh parsley, divided
I went with this recipe hoping to make the potato part in my crockpot.......but my crockpot died. I transferred everything to a large soup pot and went on with the recipe. I actually made a double recipe of this with the intent of leftovers for tomorrow. After the potatoes cooked, I mushed them with the old fashioned potato masher, then folded in the cheese sauce. I did not use half-n-half in this recipe, I used whole "lactose-free" milk in it's place. That made no difference in the taste of the soup. After tasting it, I did add in more garlic powder and hot pepper sauce. This was a very nice cheese-potato soup. My husband and kids especially liked it. The flavor of the Velveeta went well with the potatoes--the flavor reminded me of scalloped potatoes.
Made exactly didn't have any flavor. Sorry but it was a huge waste of time
I did not use the Velveeta, but used aged sharp cheddar cheese instead, and we loved this soup, served it with crusty french bread rolls!
All six of us enjoyed this recipe, I added extra velveeta and 3 oz cream cheese and some cayenne.
* Percent Daily Values are based on a 2,000 calorie diet.
O'Cheeze Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
The hard work's over, now celebrate the leftovers.
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