O’Charley’s Loaded Potato Soup
User Reviews
4.9
O’Charley’s Loaded Potato Soup
Description
This Loaded Potato Soup begins by crisping bacon and setting it aside, then cooking diced unpeeled red potatoes in water until just tender. Separately, a roux is prepared by whisking melted butter with flour and gradually adding half-and-half, cooking until thick and smooth. Velveeta cheese is melted into this base to add creaminess and a mild cheesy flavor.
The cooked potatoes are drained and stirred into the creamy mixture, which is then seasoned with white pepper, garlic powder, and hot pepper sauce to introduce subtle heat. The soup simmers over low heat, allowing flavors to marry and the texture to thicken further. Individual servings are topped with bacon crumbles, shredded cheddar cheese, chopped fresh chives, and parsley, offering a mix of savory, creamy, and fresh elements.
Including the potato skins adds texture and nutrients, contributing to a rustic feel. The combination of processed and shredded cheeses balances meltability with flavor. The soup is substantial enough to be a hearty lunch or starter.
Ingredients
- 3 pounds potato red
- 1/4 cup butter melted
- 1/4 cup all-purpose flour
- 8 cup half-and-half
- 16 ounces processed cheese cubed, Velveeta brand
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon hot pepper sauce
- 1/2 pound Bacon
- 1 cup cheddar cheese shredded
- 1/2 cup chives fresh, chopped
- 1/2 cup parsley fresh, chopped
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 129mg | 43% |
| Sodium | 1094mg | 46% |
| Potassium | 1083mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 561mg | 56% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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