Copycat Ocharleys Loaded Potato Soup Food

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.

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.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

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.