Indulge in restaurant-quality soup: how to make o’charley’s potato soup from scratch

To embark on this culinary adventure, you’ll need the following ingredients:

• 4 cups chicken broth
• 1 cup diced onion
• 2 cups diced celery
• 2 cups diced carrots
• 2 pounds russet potatoes, peeled and diced
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 4 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• Shredded cheddar cheese, for topping (optional)

Step-by-Step Instructions

1. Prepare the Vegetables: Dice the onion, celery, carrots, and potatoes into small pieces.

2. Sauté the Vegetables: In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, celery, and carrots, and sauté until softened, about 5 minutes.

3. Add the Potatoes: Stir in the diced potatoes and cook for an additional 5 minutes.

4. Make the Roux: In a separate bowl, whisk together the flour and a little bit of the chicken broth until a smooth paste forms. This is called a “roux” and will help thicken the soup.

5. Add the Roux: Gradually whisk the roux into the pot with the vegetables. Cook for 1-2 minutes, stirring constantly, until the roux is incorporated.

6. Pour in the Broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

7. Add the Milk and Cream: Gradually whisk in the milk and heavy cream until well combined. Bring the soup back to a simmer and cook for 5-10 minutes, or until heated through.

8. Season to Taste: Season the soup with salt and black pepper to taste. Stir in the chopped parsley.

9. Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, if desired. Serve immediately and enjoy!

Tips for Success

• Use russet potatoes for their starchy texture, which will help thicken the soup.
• Don’t overcook the vegetables. They should be tender but still have a slight bite to them.
• If the soup is too thick, add more milk or broth to thin it out.
• If the soup is too thin, make a slurry by mixing cornstarch with a little bit of cold water and stirring it into the soup.
• Let the soup cool slightly before serving to prevent burns.

Variations

• Bacon Potato Soup: Add cooked and crumbled bacon to the soup for a smoky flavor.
• Cheesy Potato Soup: Add extra shredded cheddar cheese or other types of cheese, such as Monterey Jack or Gouda.
• Roasted Vegetable Potato Soup: Roast the vegetables before adding them to the soup for a richer flavor.
• Spicy Potato Soup: Add a pinch of cayenne pepper or chili powder to the soup for a kick.
• Creamy Potato Soup: Use all heavy cream instead of milk for a richer and creamier texture.

How to Freeze and Reheat

• Freezing: Let the soup cool completely, then transfer it to airtight containers and freeze for up to 3 months.
• Reheating: Thaw the soup overnight in the refrigerator. Reheat over medium heat on the stovetop or in the microwave until warmed through.

Final Thoughts

Crafting O’Charley’s signature potato soup is a culinary delight that will warm your soul and satisfy your taste buds. With its creamy texture, hearty vegetables, and savory flavors, it’s the perfect comfort food for any occasion. So gather your ingredients, follow the steps, and enjoy the fruits of your labor. Happy cooking!

Quick Answers to Your FAQs

Q: Can I use other types of potatoes besides russet potatoes?
A: Yes, you can use Yukon Gold or red potatoes, but they may not thicken the soup as much.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup up to 3 days in advance. Store it in the refrigerator and reheat before serving.

Q: How can I make the soup gluten-free?
A: Use gluten-free all-purpose flour to make the roux.