Copycat Loaded Baked Potato Soup

• Meat

  • 1/2 lb Bacon, cooked and crumbled

• Produce

  • 1 Chives, Fresh
  • 2 tsp Garlic powder
  • 3 lbs Red potatoes

• Canned Goods

  • 3 cans Campbell's cheddar cheese soup
  • 1 Chicken stock

• Condiments

  • 1 1/2 tsp Hot sauce

• Baking & Spices

  • 2 tsp Black pepper
  • 1/4 cup Flour

• Dairy

  • 1/4 cup Butter
  • 1 cup Cheddar cheese
  • 4 cups Half and half
  • 4 cups Milk
  • 16 oz Velveeta cheese

Found on thechunkychef.com

Description

Directions

• Wash and scrub potatoes. Dry, and dice into 1/2 cubes. Place potatoes in a large pot, cover with chicken stock, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside.
• In a large dutch oven or stock pot, melt butter over MED heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
• Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
• Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
• Stir in hot sauce, pepper and garlic powder.
• Add in boiled potatoes, stir, and place lid on pot.
• Cook over LOW heat for 30 minutes, stirring occasionally.
• To Serve:
• Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.