How do you make overloaded potato soup like you get at O'Charleys?

Answer 1

3 lbs red potatoes
1/4 cup butter
1/4 cup flour
8 cups half-and-half
1 (16 ounce) package Velveeta cheese, melted
white pepper
garlic powder
1 teaspoon hot pepper sauce
1/2 lb bacon, fried crisp
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

1. Dice unpeeled red potatoes into 1/2 inch cubes.
2. Place in large saucepan; cover with water and bring to a boil.
3. Let boil for 10 minutes or until 3/4 cooked.
4. In a separate pan, combine melted margarine and flour, mixing until smooth.
5. Place over low heat and gradually add half-and-half, stirring constantly.
6. Continue to stir until smooth and liquid begins to thicken.
7. Add melted Velveeta.
8. Stir well.
9. Drain potatoes and add to cream mixture.
10. Stir in pepper, garlic powder and hot pepper sauce.
11. Cover and cook over low heat for 30 minutes, stirring occasionally.
12. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Answer 2

Never eaten at O'Charley's, but maybe this is close. It's very good, anyway!


Potato Soup, Slow-Cooker

4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ¾ oz) can Cream of Chicken Soup
1 (10 ¾ oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1½ tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives

1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.

Serves: 8

--Costco cookbook

Answer 3

Loaded Potato Soup

INGREDIENTS
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/4 cup chopped onion
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
salt and pepper to taste

DIRECTIONS
Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Answer 4

LOADED POTATO SOUP

2 c. chopped celery
2 c. chopped onion
2 c. sliced carrots
3/4 tsp. pepper
2 qt. chicken stock
2 c. cubed potatoes
1 c. half & half or milk
1/2 c. flour blended with 2 tbsp. melted butter

In large pan, place vegetables, pepper, and stock. Boil until vegetables are tender. Add potatoes and half & half. Simmer 15-20 minutes. Add flour and butter mixture, and simmer to cook flour. Serves 10-12.