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
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.
COPYCAT O'CHARLEY'S LOADED POTATO SOUP RECIPE
This Instagram-worthy copycat O'Charley's loaded potato soup recipe is rich, filling, and easy to make -- and is guaranteed to satisfy your appetite.
Provided by Kristen Carli,Mashed Staff
Categories side, lunch
Time 1h1m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1278 calories, Carbohydrate 53 g carbohydrates, Cholesterol 316 mg cholesterol, Fat 101 g fat, Fiber 4 g fiber, Protein 42 g protein, SaturatedFat 57 g saturated fat, ServingSize 0 g, Sodium 1395 mg, Sugar 18 g, TransFat 1 g
HOULIHAN'S BAKED POTATO SOUP COPYCAT
Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
Provided by MissTiff16
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
- In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
- Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
- In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
- Combine the potatoes with the soup to complete.
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.
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