O'Charley'S Loaded Potato Soup - cooking recipe

Ingredients

1 gal. water
2 1/2 lb. potatoes, peeled and cut into 1/2-inch cubes
1 Tbsp. chicken stock base
1 Tbsp. each: white pepper, salt and black pepper
2 (11 oz.) cans concentrated Cheddar cheese soup
1 lb. butter or margarine
1 1/2 c. flour
2 c. half and half
chives, bacon bits and parsley

Preparation

Bring water to a boil in large pot. Add potatoes to water along with chicken stock base, salt and pepper. Cook 12 minutes or until potatoes are about half-done. Add Cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in half and half and heat to serving temperature. Do not boil. Serve with chives, bacon bits and parsley.