O’Charley’s Potato Soup Copycat Recipe
Directions
- 1Boil water in a pot.
- 2Add chicken bouillon to the boiling water and put it on the back burner.
- 3Melt butter in a Dutch oven over medium heat.
- 4Whisk in flour and let it cook for 2–3 minutes to make a roux.
- 5Add a little half and half and whisk until smooth.
- 6Add the rest of the half and half and stir to incorporate.
- 7Add the shredded cheeses.
- 8Stir until the cheese is melted.
- 9Add salt, garlic powder, onion powder, white pepper, and ground mustard.
- 10Add the drained, cooked hash browns.
- 11Cover and cook until the potatoes are tender.
- 12Add the bacon and green onions to the finished potato soup.
- 13Top with sour cream.
Ingredients
- 1 big spoonful chicken bouillon
- 0.5 stick butter
- 8 oz shredded Tillamook medium cheddar cheese
- 16 oz shredded velveeta cheese
- 1 scoop flour
- 1 quart half and half
- 4 pinches salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 2 pound bag shredded hash brown potatoes
- 1 pinch white pepper
- 1 pinch ground mustard
- 4 slices microwave bacon
- 2 stalks green onions
- 2 tablespoons sour cream
Equipment
potspoonwhiskDutch ovengraterknife