O Charleys Loaded Potato Soup Recipe 55

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.

COPYCAT O'CHARLEY'S LOADED POTATO SOUP RECIPE

Steps:

• In a large stock pot, pour chicken broth over the cubed potatoes. Boil the potatoes for 10 minutes, then drain and set aside.
• In a large skillet, add the bacon and cook over medium heat for about 8 minutes, until crispy, flipping halfway thorough. Set the bacon aside on a paper towel-lined plate.
• In the stock pot you used to cook the potatoes, warm the butter over medium heat until mostly melted. Add the flour and whisk until smooth.
• Add the heavy cream, whole milk, Velveeta, and shredded cheese and heat over medium heat. Once melted, whisk for about 15 minutes to combine.
• Add the salt, pepper, and garlic powder to the cheese mixture and stir, then add the cooked potatoes and stir again.
• Cover the pot and cook on low for 30 minutes.
• In the meantime, crumble the cooked bacon and finely chop the chives.
• Serve the soup topped with crumbled bacon and chives for garnish.

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'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 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.

SLAP YER GRANDMAW LOADED POTATO SOUP - O' CHARLEY'S STYLE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.