Best 7 Ocharleys Loaded Potato Soup Recipes

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

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'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!

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.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

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.

O' CHARLEY'S LOADED POTATO SOUP

Steps:

• Mix butter and flour in big cooker. Add potatoes and half-and-half. Cook on low heat (stirring often) till mixture starts to thicken.
• Add Velveeta Cheese. Cook till cheese has melted and soup has thickened (stirring often).
• Add toppings to your individual taste.