Ocharlies Baked Potato Soup Restaurant Recipes

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'CHARLIES BAKED POTATO SOUP RESTAURANT RECIPE

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 almost 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 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!

RESTAURANT-QUALITY BAKED POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
• Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

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.

CROCK POT BAKED POTATO SOUP

Steps:

• Wash potatoes and prick several times with a fork.
• Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
• Let cool.
• Cut potatoes.
• Melt butter in a heavy sauce pan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minutes, stirring constantly.
• Gradually add milk.
• Cook over medium heat, stirring constantly until mixture is bubbly.
• Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
• Cook on High for 4 hours.
• Stir in the sour cream right before serving.
• If soup is to thick, add a little milk at a time until desired thickness is achieved.
• Garnish with additional sour cream and crumbled bacon.