O’charley’s Potato Soup Recipe:
O’charley’s Potato Soup Recipe:
The recipe for O’Charley’s Potato Soup Chef, recipe developer, and certified nutritionist Kristen Carli of Camelback Nutrition & Wellness usually promotes lighter, healthier, and more vegetable-focused dishes. She is aware, nevertheless, that sometimes preference takes precedence. That and the filling sensation that accompanies a rich, thick soup, such as this rendition of O’Charley’s renowned loaded potato soup.
Carli admits that this recipe is delicious, but she also says, “I love this as a complete lunch,” which makes sense considering that O’Charley’s website lists nearly 500 calories for each serving. This is a very filling dish that doesn’t require much.”
Not only will this soup satisfy your hunger and taste great, but it’s also much easier to make than the flawless appearance would lead you to believe. Carli says, “There are a lot of steps, but they are all fairly easy.” Making this soup only requires chopping and slicing some veggies, measuring your ingredients, mixing them, and monitoring the cooking time.
This recipe will yield enough ingredients for eight servings. So let’s get the meal ready and invite some of your favourite ones around.
Ingredients:
O’charley’s Potato Soup Recipe:
- 3 pounds of diced yellow potatoes
- 8 bacon pieces and 4 cups of chicken broth
- Half a cup (one stick) of unsalted butter
- 1/4 cup of flour
- Four cups of heavy cream
- Seven glasses of whole milk
- sixteen ounces of Velveeta cheese
- a half-cup of shredded cheddar cheese
- One tsp salt
- 1/2 tsp pepper and 2 tsp garlic powder
Collect the components for a replica of O’Charley’s loaded potato soup:
O’charley’s Potato Soup Recipe:
This soup’s lack of nutritional benefits isn’t all that strange, but it tastes great with shredded cheddar and Velveeta cheese, heavy cream, butter, and bacon.
You’ll also need a lot of flour, whole milk, chicken broth, salt, pepper, and garlic powder for serving. Yes, that kitchen is going to have some amazing things in it.
Cook the bacon and potatoes:
O’charley’s Potato Soup Recipe:
Place the cubed potatoes in a large stock pot, cover the potatoes with the chicken broth, and set the burner to high heat. After bringing the broth to a boil, boil the potatoes for ten minutes, then drain and set aside.
You can cook the bacon and potatoes simultaneously if you feel fairly comfortable in the kitchen. (Aside from that, you can prepare and measure all the other ingredients while these are cooking.)So proceed and cook the bacon in a big nonstick skillet or a skillet coated with oil over medium heat for around eight minutes, rotating halfway through, until it becomes crispy. Place the bacon aside on a plate covered with paper towels.
Make the milk, cheese, and cream foundation:
O’charley’s Potato Soup Recipe:
After transferring the butter to the stock pot you used to cook the potatoes—you don’t need to wash it—and covering it, set it over medium heat with sporadic stirrings until the butter melts. Then mix in the butter and flour. “Be sure to whisk the flour and butter together to avoid clumps,” Carli suggests.
Incorporate the grated cheddar cheese, full milk, heavy cream, and Velveeta, ensuring to stir continuously. Keep the temperature at medium. Once the cheese has melted, stir everything again. Please be aware that this procedure may require up to fifteen minutes. “Be sure to melt the cheeses thoroughly, stirring constantly so they don’t burn,” Carli suggests.
Simmer the soup with the potatoes added, then garnish and serve:
O’charley’s Potato Soup Recipe:
Add the salt, pepper, and garlic powder to the cream and milk soup base and whisk until the cheese has melted and blended completely. Stir in the potatoes after you’ve added them.
Place a lid on the pot and cook the soup on low for half an hour, stirring occasionally to ensure it doesn’t burn. Meanwhile, finely chop the chives and crumble the cooked bacon. When the soup is done, serve it in bowls topped with chopped bacon, chives, and a dash of red or black pepper for flavor.
Guidelines:
O’charley’s Potato Soup Recipe:
- Pour the chicken broth over the cubed potatoes in a large stock pot. After ten minutes of boiling, rinse and set aside the potatoes.
- Add the bacon to a large skillet and cook over medium heat for about 8 minutes, rotating halfway through, until crispy. Place the bacon on a dish covered with paper towels.
- Melt the butter in the stock pot that you used to boil the potatoes over medium heat. Whisk in the flour until smooth.
- Heat the shredded cheese, Velveeta, heavy cream, and whole milk over medium heat. Once melted, mix for approximately fifteen minutes by whisking.
- Stir in the cooked potatoes after adding the salt, pepper, and garlic powder to the cheese mixture.
- Cook for 30 minutes on low with a lid on the pot.
- Meanwhile, finely chop the chives and crumble the cooked bacon.
- Garnish the soup with chopped bacon and chives before serving.
