Recipe for potato soup??!
i had a delicious potato soup at o'charley's awhile back and i was wondering if anyone had a similar recipe they wouldn't mind sharing!?!?Www@FoodAQ@Com
Answers:
O'Charley's Loaded Potato Soup
A clone of O'Charley's delicious soup!.
* 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
Directions
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!.
Www@FoodAQ@Com
Ingredients
1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish
Directions
Preheat oven to 400 degrees Fahrenheit!.
In a heavy 1 1/2-gallon stock pot, heat the chicken stock!. Add thyme, salt, and pepper!.
In a food processor, puree raw potatoes and onions!. Add to stock!. Simmer slowly for 1 1/2 to 2 hours!. Add whipping cream and diced baked potatoes!. (If soup becomes too thick, thin with water)!.
To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker!. Top with 2 to 3 ounces of shredded cheddar cheese!. Place under the broiler for 4 to 6 minutes or until cheese is melted!.
Place on plate!. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve!.
Hope you like it!Www@FoodAQ@Com
1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish
Directions
Preheat oven to 400 degrees Fahrenheit!.
In a heavy 1 1/2-gallon stock pot, heat the chicken stock!. Add thyme, salt, and pepper!.
In a food processor, puree raw potatoes and onions!. Add to stock!. Simmer slowly for 1 1/2 to 2 hours!. Add whipping cream and diced baked potatoes!. (If soup becomes too thick, thin with water)!.
To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker!. Top with 2 to 3 ounces of shredded cheddar cheese!. Place under the broiler for 4 to 6 minutes or until cheese is melted!.
Place on plate!. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve!.
Hope you like it!Www@FoodAQ@Com
SERVES 8 (change servings and units)
Clone recipe for O'Charley's Potato Soup
Ingredients
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
Directions
1Dice unpeeled red potatoes into 1/2 inch cubes!.
2Place in large saucepan; cover with water and bring to a boil!.
3Let boil for 10 minutes or until 3/4 cooked!.
4In a separate pan, combine melted margarine and flour, mixing until smooth!.
5Place over low heat and gradually add half-and-half, stirring constantly!.
6Continue to stir until smooth and liquid begins to thicken!.
7Add melted Velveeta!.
8Stir well!.
9Drain potatoes and add to cream mixture!.
10Stir in pepper, garlic powder and hot pepper sauce!.
11Cover and cook over low heat for 30 minutes, stirring occasionally!.
12Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley!. Www@FoodAQ@Com
Clone recipe for O'Charley's Potato Soup
Ingredients
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
Directions
1Dice unpeeled red potatoes into 1/2 inch cubes!.
2Place in large saucepan; cover with water and bring to a boil!.
3Let boil for 10 minutes or until 3/4 cooked!.
4In a separate pan, combine melted margarine and flour, mixing until smooth!.
5Place over low heat and gradually add half-and-half, stirring constantly!.
6Continue to stir until smooth and liquid begins to thicken!.
7Add melted Velveeta!.
8Stir well!.
9Drain potatoes and add to cream mixture!.
10Stir in pepper, garlic powder and hot pepper sauce!.
11Cover and cook over low heat for 30 minutes, stirring occasionally!.
12Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley!. Www@FoodAQ@Com
Simple Potato Soup
INGREDIENTS (Nutrition)
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14!.5 ounce) cans chicken broth or make your own
1/2 cup milk
Chedder Cheese and dollops of sour cream and chives can be added as toppings for your soup
DIRECTIONS
In a medium soup pot melt butter over low heat, and saute onions until tender!. Stir in the mashed potatoes, and then slowly add the chicken broth!. Stirring, add milk (use more or less to achieve desired creaminess)!. Cook until heated through and season with salt and pepper to taste!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14!.5 ounce) cans chicken broth or make your own
1/2 cup milk
Chedder Cheese and dollops of sour cream and chives can be added as toppings for your soup
DIRECTIONS
In a medium soup pot melt butter over low heat, and saute onions until tender!. Stir in the mashed potatoes, and then slowly add the chicken broth!. Stirring, add milk (use more or less to achieve desired creaminess)!. Cook until heated through and season with salt and pepper to taste!.Www@FoodAQ@Com
Potato Soup!.
Butter: 2 tbsp
All-purpose Flour: 2 tbsp
Egg Yolks: 2
Milk: 1/2 cup
Potatoes: 4 medium, shredded
Chicken Broth: 7 cups
Onion: 1 medium, shredded
Dried Mint
Salt
Pepper
1!. Cook potatoes in water with some salt for 10 min!.
2!. In a separate pan, melt butter and saute onion till softens!. Add flour and mix well with onion!. Add boiling chicken broth!.
3!. Drain potatoes and add to the chicken broth mixture then cook for 20 min!.
4!. Blend in milk and egg yolks then cook for 1 min!.
5!. Let it cool down!. Decorate the soup with some dried mint and melted butter!.
Www@FoodAQ@Com
Butter: 2 tbsp
All-purpose Flour: 2 tbsp
Egg Yolks: 2
Milk: 1/2 cup
Potatoes: 4 medium, shredded
Chicken Broth: 7 cups
Onion: 1 medium, shredded
Dried Mint
Salt
Pepper
1!. Cook potatoes in water with some salt for 10 min!.
2!. In a separate pan, melt butter and saute onion till softens!. Add flour and mix well with onion!. Add boiling chicken broth!.
3!. Drain potatoes and add to the chicken broth mixture then cook for 20 min!.
4!. Blend in milk and egg yolks then cook for 1 min!.
5!. Let it cool down!. Decorate the soup with some dried mint and melted butter!.
Www@FoodAQ@Com
water potatoes!. salt pepper!. Www@FoodAQ@Com