Ocharleys mock loaded potato soup

Prep:5minCook:1h

If you've ever eaten at an O'Charleys you have surely fallen in love with the soup. The restaurant chain is becoming harder and harder to find so here is a recipe so you can make it at home! Serve with warm yeast rolls!

Updated at: Wed, 01 Nov 2023 12:16:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1109.7 kcal (55%)

Total Fat85.5 g (122%)

Carbs48.7 g (19%)

Sugars19.7 g (22%)

Protein36.3 g (73%)

Sodium2240.5 mg (112%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 poundsyellow potatoes

cubed

4 cupschicken broth

8slices bacon

¼ cupunsalted butter

¼ cupflour

4 cupsheavy cream

7 cupswhole milk

16 ouncesvelveeta cheese

2 ½ cupsshredded Cheddar cheese

1 teaspoonsalt

½ teaspoonpepper

2 teaspoonsgarlic powder

Instructions

Step 1

In a large stock pot, pour chicken broth over the cubed potatoes. Boil the potatoes for 10 minutes, then drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the heavy cream, whole milk, Velveeta, and shredded cheese and heat over medium heat. Once melted, whisk for about 15 minutes to combine.

Step 5

Add the salt, pepper, and garlic powder to the cheese mixture and stir, then add the cooked potatoes and stir again.

Step 6

Cover the pot and cook on low for 30 minutes.

Step 7

In the meantime, crumble the cooked bacon and finely chop the chives.

Step 8

Serve the soup topped with crumbled bacon and chives for garnish