Copycat Ocharleys Loaded Potato Soup Recipes
O'CHARLEY'S LOADED POTATO SOUP
O'Charley's potato soup is loaded with cheese and topped with bacon and chives.
Provided by Stephanie Manley
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- Cook bacon until crisp. Crumble bacon and set aside.
- Dice unpeeled red potatoes into 1/2-inch cubes.
- Place potatoes in a large Dutch oven, cover with water, and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
- In a separate large Dutch oven, combine melted butter and flour, mixing until smooth.
- Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and the liquid begins to thicken.
- Add Velveeta and stir well.
- Drain potatoes and add to cream mixture.
- Stir in pepper, garlic powder, and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
- Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives, and parsley.
Nutrition Facts : Calories 640 kcal, Carbohydrate 38 g, Protein 23 g, Fat 44 g, SaturatedFat 25 g, Cholesterol 129 mg, Sodium 1094 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
O'CHARLEY'S LOADED POTATO SOUP RECIPE - (3.9/5)
Provided by á-46991
Number Of Ingredients 12
Steps:
- Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken, add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
O'CHARLEY'S LOADED POTATO SOUP
Make and share this O'Charley's Loaded Potato Soup recipe from Food.com.
Provided by Andrea
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dice unpeeled red potatoes into 1/2 inch cubes.
- Place in large saucepan; cover with water and bring to a boil.
- Let boil for 10 minutes or until 3/4 cooked.
- In a separate pan, combine melted margarine and flour, mixing until smooth.
- Place over low heat and gradually add half-and-half, stirring constantly.
- Continue to stir until smooth and liquid begins to thicken.
- Add melted Velveeta.
- Stir well.
- Drain potatoes and add to cream mixture.
- Stir in pepper, garlic powder and hot pepper sauce.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
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4.2/5 (56)Estimated Reading Time 3 minsServings 6-8Total Time 1 hr
- 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.
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