Slap Yer Grandmaw Loaded Potato Soup - O' Charley's Style

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 5 lbs potatoes, peeled
• 1/2 cup butter
• 1/2 cup flour
• 8 -10 ounces sharp cheddar cheese (sliced or grated)
• 2 (8 ounce) containers cream cheese
• 8 ounces sharp american cheese (sliced or grated)
• 1 medium onion, minced
• 1 large garlic clove, minced
• 1 -2 tablespoon extra virgin olive oil
• 6 ounces bacon, crumbled
• 4 cups milk

Recipe

• 1 cut up the potatoes into small pieces, maybe 1/2 inch cubes or close to it. i'm just saying this for the benefit of those recovering from oral surgery. boil the potatoes until they are almost done - maybe 15-20 min - on medium high heat.
• 2 put some olive oil in a saute pan and dump the onions and garlic in there and saute until the onions are translucent. remove from heat and set aside.
• 3 melt the butter on medium heat. then add the flour with a whisk until it's mixed well with the butter. next, add the milk 1/2 cup at a time, stirring thoroughly so it warms a bit before you put the next cup inches.
• 4 when it thickens to a chowder thickness, turn the heat to low and start adding the cheeses. it will get really thick, but remember that when you add the potatoes, they will dilute the flavor.
• 5 when the potatoes are flaky but not falling apart,drain them. whichever pot is larger, add one mixture to the other. add salt to taste. also, if it's not cheesy enough, add more cheese of whatever kind you want. keep the heat low and cook for 30 more minutes.
• 6 when you're ready to serve in bowls, crumble bacon on top, and for those even less concerned about fat and cholesterol, you can add a dollop of sour cream and more grated cheese. french or italian bread goes well with this, as does a salad and the promise of key lime pie for dessert.