# O’Charley’s Potato Soup Copycat Recipe

This recipe is a copycat of the potato soup from O’Charley’s restaurant.

- Total time: 20 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Boil water in a pot.
2. Add chicken bouillon to the boiling water and put it on the back burner.
3. Melt butter in a Dutch oven over medium heat.
4. Whisk in flour and let it cook for 2–3 minutes to make a roux.
5. Add a little half and half and whisk until smooth.
6. Add the rest of the half and half and stir to incorporate.
7. Add the shredded cheeses.
8. Stir until the cheese is melted.
9. Add salt, garlic powder, onion powder, white pepper, and ground mustard.
10. Add the drained, cooked hash browns.
11. Cover and cook until the potatoes are tender.
12. Add the bacon and green onions to the finished potato soup.
13. Top with sour cream.

## Equipment

- pot
- spoon
- whisk
- Dutch oven
- grater
- knife

## Source

- Original video: https://www.facebook.com/share/v/15AqV35bGe/
- Recipe page: https://www.cliprecipe.com/recipe/78059bd5-fcc3-4a97-933f-67a207ba3c09
- Extracted: 2025-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt