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O'Cheeze Potato Soup

Rated as 3.8 out of 5 Stars

"Said to be from a chain restaurant. My daughter worked there and used to bring it home. When she quit I had to make it for myself. I'm so glad she knew the recipe. I love it."
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1 h 10 m servings 397
Original recipe yields 8 servings


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  1. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool.
  2. Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.
  3. Melt butter in a large pot over medium heat and stir in flour; mix until smooth. Reduce heat to medium-low and slowly whisk in half-and-half until smooth. Bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes.
  4. Stir in processed cheese cubes until melted and smooth.
  5. Season with white pepper, garlic powder, and hot pepper sauce.
  6. Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
  7. Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.


  • Cook's Note:
  • I have made this using processed cheese loaf and using the processed cheese in the jar. I like the jar better. I have used all shredded cheese. This takes 1 cup plus the extra for topping. I like using real cheese versus the box or jar, but it does not taste the same.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 397 calories; 28.2 23 14.2 87 589 Full nutrition

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Read all reviews 4
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I went with this recipe hoping to make the potato part in my crockpot.......but my crockpot died. I transferred everything to a large soup pot and went on with the recipe. I actually made a doub...

Made exactly didn't have any flavor. Sorry but it was a huge waste of time

I did not use the Velveeta, but used aged sharp cheddar cheese instead, and we loved this soup, served it with crusty french bread rolls!

All six of us enjoyed this recipe, I added extra velveeta and 3 oz cream cheese and some cayenne.