Are you craving a hearty and creamy bowl of potato soup that tastes just like O’Charley’s? Look no further! In this comprehensive guide, we will take you through the steps to create the perfect O’Charley’s potato soup in the comfort of your own kitchen. Get ready to indulge in the rich and satisfying flavors of this classic dish.
Potato soup is a beloved comfort food, and O’Charley’s is known for serving some of the best potato soup around. But what if you could enjoy that same deliciousness at home? With our ocharleys potato soup recipe, you can! We’ll walk you through the process, from selecting the finest ingredients to serving up a bowl of pure comfort.
Table of Contents
To make O’Charley’s potato soup recipe
you’ll need the following key ingredients:
Potatoes: You’ll need about 4-5 large russet potatoes, peeled and diced into small cubes.
Butter: 1/4 cup of butter (half a stick) for sautéing onions and adding flavor.
Onion: 1 medium-sized onion, finely chopped.
All-Purpose Flour: 1/4 cup of all-purpose flour to thicken the soup.
Chicken Broth: 4 cups of chicken broth (you can use vegetable broth as a vegetarian option).
Half-and-Half: 2 cups of half-and-half cream for a creamy texture (you can use whole milk as a lighter alternative).
Salt: To taste, for seasoning.
Black Pepper: To taste, for seasoning.
Cheddar Cheese: 1 cup of shredded cheddar cheese for flavor and garnish.
Bacon: Cooked and crumbled bacon for topping the soup (optional, but it adds a delicious crunch and flavor).
Chives or Green Onions: Chopped for garnish (optional).
These ingredients will help you create a delicious and creamy potato soup similar to O’Charley’s recipe.
step-by-step cooking instructions
Here are step-by-step cooking instructions to make O’Charley’s-style potato soup:
Prepare the Potatoes:
Peel and dice the potatoes into small cubes. Rinse them under cold water and drain. This will help remove excess starch.
Sauté the Onions:
In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the finely chopped onions and sauté them until they become translucent and tender, about 5 minutes.
Add Flour and Make a Roux:
Sprinkle the all-purpose flour over the sautéed onions and butter.
Stir continuously for 2-3 minutes to cook the flour and form a roux. This will help thicken the soup.
Add Broth and Potatoes:
Gradually pour in the chicken broth while stirring constantly to avoid lumps.
Add the diced potatoes to the pot.
Season with salt and black pepper to taste.
Simmer and Cook Potatoes:
Bring the soup to a boil, then reduce the heat to low.
Cover the pot and let the soup simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
Blend or Mash (Optional):
Depending on your preference, you can leave the soup chunky or use an immersion blender to partially blend it for a creamier texture.
Add Half-and-Half:
Pour in the half-and-half cream (or whole milk) and stir well to combine.
Let the soup heat through, but do not boil after adding the cream to prevent curdling.
Adjust Seasoning:
Taste the soup and adjust the salt and pepper if needed.
Serve:
Ladle the potato soup into bowls.
Top each bowl with shredded cheddar cheese, cooked and crumbled bacon (if desired), and chopped chives or green onions (optional).
Enjoy:
Serve your homemade O’Charley’s potato soup hot and enjoy!
This recipe should yield a delicious and creamy potato soup similar to what you’d find at O’Charley’s.
O’Charley’s Loaded Potato Soup
I can provide a general idea of how to make a loaded potato soup that’s similar in style:
Ingredients:
4-5 large russet potatoes, peeled and diced
1/4 cup (half a stick) of butter
1 medium-sized onion, finely chopped
1/4 cup all-purpose flour
4 cups chicken broth (or vegetable broth for a vegetarian option)
2 cups half-and-half cream (or whole milk)
Salt and black pepper to taste
1 cup shredded cheddar cheese
Cooked and crumbled bacon (for topping)
Chopped chives or green onions (for garnish)
Toppings (customize to your liking):
Additional shredded cheddar cheese
Sour cream
Sliced green onions or chives
Crispy bacon bits
Instructions:
Prepare the Potatoes: Dice the peeled potatoes into small cubes. Rinse them under cold water and drain to remove excess starch.
Sauté the Onions: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and sauté until they become translucent and tender (about 5 minutes).
Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and butter. Stir continuously for 2-3 minutes to cook the flour and form a roux.
Add Broth and Potatoes: Gradually pour in the chicken (or vegetable) broth while stirring constantly to avoid lumps. Add the diced potatoes to the pot. Season with salt and black pepper to taste.
Simmer and Cook Potatoes: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
Blend or Mash (Optional): Depending on your preference, you can leave the soup chunky or use an immersion blender to partially blend it for a creamier texture.
Add Half-and-Half: Pour in the half-and-half cream (or whole milk) and stir well to combine. Heat the soup through without boiling it.
Adjust Seasoning: Taste the soup and adjust the salt and pepper if needed.
Serve: Ladle the loaded potato soup into bowls. Top each bowl with shredded cheddar cheese, cooked and crumbled bacon, chopped chives or green onions, and any other desired toppings.
Enjoy: Serve the loaded potato soup hot, and customize it with additional toppings as desired.
tips and tricks To make the best O’Charley’s potato soup at home
here are some tips and tricks to ensure a delicious and satisfying result:
Use Russet Potatoes: Choose russet potatoes for their starchy texture, which helps thicken the soup and provides a creamy consistency.
Consistent Potato Size: Dice the potatoes into uniform, small cubes to ensure even cooking. This ensures that all the potatoes become tender at the same time.
Rinse Potatoes: After dicing the potatoes, rinse them under cold water to remove excess starch. This helps prevent the soup from becoming too thick or gummy.
Sauté the Onions: Sautéing the onions in butter adds depth of flavor to the soup. Cook them until they are translucent and fragrant but not browned.
Properly Make the Roux: When adding flour to create a roux, make sure to stir continuously to avoid lumps. Cook the roux for a few minutes to eliminate the raw flour taste.
Gradually Add Broth: Slowly pour in the chicken or vegetable broth while stirring continuously. This prevents lumps from forming and helps incorporate the liquid evenly.
Seasoning: Season the soup with salt and black pepper to taste. Taste as you go and adjust the seasoning as needed.
Simmer, Don’t Boil: After adding the potatoes, bring the soup to a boil, then immediately reduce the heat to a low simmer. Boiling too vigorously can cause the potatoes to break apart.
Check Potato Doneness: Test the potatoes with a fork to ensure they are tender before proceeding to the next step. Undercooked potatoes can make the soup gritty.
Partial Blending: If you like a creamier texture but still want some chunks of potatoes, use an immersion blender to partially blend the soup. This provides a nice balance between creamy and chunky.
Don’t Boil After Adding Cream: Once you’ve added the half-and-half or milk, heat the soup gently but avoid boiling it to prevent curdling.
Garnish Creatively: When serving, garnish the soup with shredded cheddar cheese, cooked and crumbled bacon, and chopped chives or green onions. These toppings add flavor and texture.
Serve Hot: Potato soup is best enjoyed hot, so serve it immediately after garnishing for the best taste and texture.
Reheating: If you have leftovers, gently reheat them over low heat on the stovetop to prevent the cream from separating or becoming grainy.
By following these tips and tricks, you can create a homemade potato soup that rivals O’Charley’s in flavor and quality.
serving O’Charley’s-style potato soup
When serving O’Charley’s-style potato soup, consider the following suggestions to enhance the dining experience:
Fresh Bread or Rolls: Serve warm crusty bread, dinner rolls, or garlic bread on the side. It’s perfect for dipping into the creamy soup.
Side Salad: A simple green salad with a light vinaigrette or ranch dressing can complement the richness of the potato soup and add some freshness to the meal.
Crackers: Offer a variety of crackers, such as saltine crackers or oyster crackers, alongside the soup for a satisfying crunch.
Chopped Fresh Herbs: Sprinkle some freshly chopped parsley, chives, or cilantro over the soup just before serving. This adds color and a burst of fresh flavor.
Extra Cheese: Set out additional shredded cheddar cheese for those who want to make their soup even cheesier.
Sour Cream: A dollop of sour cream on top of the soup can add a tangy contrast to the creamy base.
Bacon Bits: If you didn’t add bacon as a topping during cooking, offer bacon bits as a garnish option at the table.
Hot Sauce: For those who like a bit of heat, provide hot sauce or red pepper flakes as a condiment.
Sliced Green Onions: Offer thinly sliced green onions for an extra burst of onion flavor and color.
Lemon Wedges: Some people enjoy a squeeze of fresh lemon juice to brighten up the flavors of the soup.
Grilled Cheese Sandwiches: If you’re serving the soup as a main course, consider pairing it with classic grilled cheese sandwiches for a comforting meal.
Crispy Fried Onions: For a unique twist, you can add some crispy fried onions on top of the soup for extra texture and flavor.
Fresh Fruit: A bowl of fresh fruit salad or fruit slices can provide a refreshing contrast to the creamy soup.
Iced Tea or Lemonade: For a beverage, iced tea or lemonade pairs well with potato soup.
Remember to present these accompaniments neatly on the table so that everyone can customize their soup to their liking. Enjoy your homemade O’Charley’s potato soup with these delightful serving suggestions!
o’charley’s potato soup nutrition
O’Charley’s potato soup nutrition information for a typical serving size is as follows:
Calories: Approximately 370 calories per serving.
Total Fat: Around 25 grams.
Saturated Fat: Approximately 16 grams.
Trans Fat: Typically not specified.
Cholesterol: Approximately 85 milligrams.
Sodium: Approximately 1,150 milligrams.
Total Carbohydrates: Around 28 grams.
Dietary Fiber: Roughly 2 grams.
Sugars: Approximately 3 grams.
Protein: Approximately 10 grams.
Please note that these values are approximate and can vary depending on the specific recipe and serving size.
frequently asked questions (FAQs) about O’Charley’s potato soup recipe
Can I use any type of potato for this soup?
While you can use different types of potatoes, russet potatoes are often recommended for their starchy texture, which helps thicken the soup.
Can I make O’Charley’s potato soup ahead of time?
Yes, you can make this soup ahead of time and reheat it when needed. Store it in an airtight container in the refrigerator for up to 3-4 days
What are some popular garnishes for this potato soup?
Common garnishes include shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream. These toppings add extra flavor and texture.
How can I make this soup gluten-free?
To make O’Charley’s potato soup gluten-free, use a gluten-free flour blend or cornstarch as a thickener instead of regular flour. Also, ensure that your chicken broth is gluten-free, as some may contain gluten-based additives.
4-5 medium-sized russet potatoes, peeled and diced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken or vegetable broth
2 cups whole milk
1/2 cup heavy cream
4 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped green onions, shredded cheddar cheese, and bacon bits for garnish (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are soft and the onions are translucent.
Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook for an additional 2-3 minutes, stirring constantly, to remove the raw taste of the flour.
Pour in the chicken or vegetable broth and add the diced potatoes. Season with dried thyme, salt, and pepper. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use a potato masher or immersion blender to partially blend the soup, leaving some chunks of potatoes for texture.
Stir in the whole milk and heavy cream, and simmer for an additional 5-10 minutes until the soup is heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped green onions, shredded cheddar cheese, and bacon bits if desired.
Notes
Adjust Consistency: The thickness of your potato soup can vary depending on personal preference. If you like a thicker soup, you can add less milk and cream. For a thinner consistency, you can add more milk or broth. Be sure to adjust the liquid to achieve your desired thickness.
Season to Taste: Seasoning is crucial in potato soup. Taste the soup after adding salt, pepper, and thyme, and adjust the seasoning as needed. Potatoes can absorb a lot of salt, so it's better to start with less and add more if necessary.
Customize with Toppings: While the base potato soup is delicious on its own, you can enhance the flavor and presentation by adding toppings. Chopped green onions, shredded cheddar cheese, crispy bacon bits, or a dollop of sour cream are popular choices. Customize your soup with your favorite toppings to make it even more enjoyable.
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Ibrahim is a cooking enthusiast with a deep love for preparing delicious meals. His culinary skills and creativity shine through his delectable creations, satisfying the palates of those fortunate enough to taste his dishes.
