"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." — robograndma
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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
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
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