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.
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.
SLOW-COOKED LOADED POTATO SOUP
Steps:
- Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender., Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through., Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Nutrition Facts : Calories 447 calories, Fat 27g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 1512mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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