O'Charley'S Loaded Potato Soup

• 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

1. 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.

water, potatoes, chicken stock base, white pepper, cheddar cheese soup, butter, flour, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111128 (may not work)