O Charleys Loaded Potato Soup Recipe 55

O'CHARLEY'S LOADED POTATO SOUP

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.

O'CHARLEY'S LOADED POTATO SOUP

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.

O'CHARLEY'S LOADED POTATO SOUP RECIPE - (3.9/5)

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'CHARLEYS LOADED POTATO SOUP

Steps:

• 1. Wash but don't peel potatoes, dice into 1/2 inch cubes.
• 2. cover with water and bring to boil in large saucepan.
• 3. boil until about 3/4 cooked, 10-15 minutes.
• 4. in a separate pan, melt butter on low heat and then mix flour in. Mix until smooth.
• 5. gradually add half and half to the mixture, stir constantly until smooth and thickened.
• 6. Add melted Velveeta Cheese, stir well.
• 7. Add drained potatoes to mixture.
• 8. Add white pepper, garlic powder and hot pepper sauce (start with a 1/2 tsp. and add more if you like it hot!)
• 9. Cover, cook for 30 mins on low, stir occasionally.
• 10. Time to serve! After pouring into serving bowls, each diner can add cheddar, bacon, chives, and parsley to taste. Enjoy!

O' CHARLEY'S LOADED POTATO SOUP RECIPE - (5/5)

Steps:

• 1 Dice unpeeled red potatoes into 1/2 inch cubes. 2Place in large saucepan; cover with water and bring to a boil. 3Let boil for 10 minutes or until 3/4 cooked. 4In a separate pan, combine melted margarine and flour, mixing until smooth. 5Place over low heat and gradually add half-and-half, stirring constantly. 6Continue to stir until smooth and liquid begins to thicken. 7Add melted Velveeta. 8Stir well. 9Drain potatoes and add to cream mixture. 10Stir in pepper, garlic powder and hot pepper sauce. 11Cover and cook over low heat for 30 minutes, stirring occasionally. 12Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.