Description
This rich and creamy O’Charley’s Baked Potato Soup is a comforting classic that features crispy bacon, tender baked potatoes, sharp cheddar cheese, and a luscious blend of milk and cream. Perfect for chilly days, it’s a hearty soup that combines smooth texture with flavorful chunks of potatoes, garnished with extra bacon, cheese, and green onions for an irresistible finish.
Ingredients
Scale
Soup Base
- 6 slices bacon, chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 3 large russet potatoes, baked, peeled, and cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnishes
- 1/4 cup green onions, sliced
- Extra shredded cheddar cheese
- Extra cooked bacon
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon using a slotted spoon and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
- Make the Roux: Add the unsalted butter to the pot and melt it over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
- Add Liquids: Slowly whisk in the chicken broth until the mixture is smooth. Then add the whole milk and heavy cream, continuing to whisk to combine thoroughly.
- Simmer Soup Base: Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened, stirring occasionally.
- Add Potatoes and Seasonings: Stir in the cubed baked potatoes, garlic powder, onion powder, salt, and black pepper. Continue to simmer for another 10 minutes, stirring occasionally.
- Mash Potatoes: Use a potato masher to lightly mash some of the potatoes in the pot, thickening the soup while still leaving some chunks for texture.
- Add Cheese and Sour Cream: Stir in the shredded sharp cheddar cheese and sour cream until melted and smooth.
- Incorporate Bacon: Mix in half of the cooked bacon to the soup for flavor.
- Serve and Garnish: Ladle soup into bowls. Garnish each serving with the remaining crispy bacon, extra shredded cheddar cheese, and sliced green onions. Serve hot.
Notes
- Baking the potatoes beforehand enhances the soup’s flavor and texture.
- For a thicker consistency, mash more potatoes or simmer the soup for a few extra minutes.
- This soup can be refrigerated and reheated, storing well for up to 3 days.
- To make this recipe gluten-free, ensure the flour used is gluten-free or substitute with a gluten-free flour blend.
