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
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
O'CHARLEYS LOADED POTATO SOUP
I can't remember the last time I had the soup at O'Charleys, but if it's better than this, I'll be amazed! (Note: you can substitute milk for all or part of the half and half to reduce fat content, I used 2 cups milk and 2 cups half and half.
Provided by Selena Parisher
Categories Other Appetizers
Time 1h5m
Number Of Ingredients 14
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
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.
SLAP YER GRANDMAW LOADED POTATO SOUP - O' CHARLEY'S STYLE
This soup is so good and rich, it'll make you slap your grandma! It's "Loaded Potato Soup" that's not for people on restricted diets. This soup is ideal for teenage boys who just had their wisdom teeth removed but want something substantial. I got the general idea from our office manager, who loves O'Charley's Loaded Potato Soup but was never satisfied with any of the clone recipes. We both have teenage boys and were looking for something more cheesy, more salty, thicker, etc. I always cook fresh onion and garlic in olive oil before adding it because my guys like it, but it's optional. Also, you can change the type of cheese depending on your preferences. We don't like the Velveeta in the original recipe because it makes the soup taste too processed and not homemade.
Provided by Coffeeiv
Categories Cheese
Time 1h30m
Yield 8 cups of soup, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1302.7, Fat 84.6, SaturatedFat 46.6, Cholesterol 230.2, Sodium 2206.9, Carbohydrate 100.5, Fiber 8.2, Sugar 6.7, Protein 38.6
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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