Description: Poor man’s version of the O’Charley’s Loaded potato soup. Thicker than theirs. And darn tasty.
Made it for a Christmas party. Good thing I tasted it before the party started. It was all gone within
an hour.
Serving Size: 12-20
Time: 20 min. prep. 40 min. cooking
Difficulty: Medium

  1. 2 lbs of red skinned potatos (chopped into cubes)
  2. 4 cups of half & half
  3. ¼ cup of butter (melted)
  4. ¼ cup of flour
  5. 16 oz package of Velveeta cheese (melted)
  6. 5-7 strips of bacon (crisped)
  7. Garlic powder
  8. Garlic salt
  9. Salt
  10. Pepper
  11. Parsley
  12. Basil
  13. Crock Pot
  14. Large Sauce Pan
  1. In a large sauce pan, bring your potato cubes to a boil and let them boil for about 15 minutes or
  2. before they are too soft.
  3. In a Crock Pot, place your Velveeta Cheese in and turn your Crock Pot on high to begin melting
  4. it.
  5. Mix the butter and flour and stir/whisk until it starts to get smooth.
  6. Begin pouring the half & half into the butter-flour mixture about ½ cup at a time until it starts to
  7. get thick.
  8. Once the entire half & half is poured into the mixture, add it to the melted cheese in the Crock
  9. Pot
  10. Crumble the crisped bacon
  11. Drain your potatoes and add them to the Crock Pot mixture. Stir constantly
  12. Add garlic powder, garlic salt, salt, and pepper to taste.
  13. After the mixture has cooked for about 30 minutes, add the crumbled bacon and parsley and stir.
  14. Turn the Crock Pot to low and let cook for an additional 5 minutes and serve.