o’charley’s potato soup recipe
The Best o’charley’s potato soup recipe
Potato soup is also surprisingly good for you—it’s loaded with vitamins from the carrots and celery, fiber from the potatoes, and a gentle dose of protein from the chicken or beef. It’s the kind of meal that feels indulgent but isn’t, making it perfect for both everyday eating and special occasions. Whether you’re serving it to guests or making it for your own family, it’s a dish that’s easy to customize—swap in extra veggies, add a sprinkle of cheese, or let the kids pick their favorite toppings. It’s the kind of recipe that’s always a hit, no matter how often you make it.
Classic O’Charley’s Potato Soup
A hearty, creamy potato soup with a touch of garlic and a comforting finish. Perfect for chilly evenings.
🥘Ingredients
- 4 lbs russet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 tbsp olive oil
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp dried thyme
- 2 tbsp butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Boil the cubed potatoes in salted water until tender (about 15–20 mins). Drain and set aside. -
2
In a skillet, melt butter over medium heat. Sauté onion until soft (5 mins), then add garlic and cook 1 minute. -
3
Return potatoes to the pot, add broth, and simmer 10 mins. Blend until smooth (optional for creamier texture). -
4
Heat milk and cream in a saucepan until warm. Stir in cheese until melted, then mix into the soup. -
5
Season with thyme, salt, and pepper. Simmer 5 mins until creamy. Adjust thickness with milk or cream.
🔧Equipment
- Large pot
- Skillet
- Whisk
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic O’Charley’s Potato Soup Works
❓ Frequently Asked Questions About O’Charley’s Potato Soup
How do I adjust the soup for dietary preferences?
You can easily modify this recipe for dietary needs. Swap the cream for coconut milk for a dairy-free version, or use vegetable broth instead of chicken broth for a lighter flavor. If you prefer a heartier soup, add extra potatoes or a slice of bacon before simmering.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave until piping hot.
What if I want to add extra protein?
For a protein boost, stir in cooked chicken, shredded rotisserie chicken, or a can of black beans. If you like, add a spoonful of Greek yogurt or sour cream for creaminess while keeping it lighter.
How do I know when the soup is done?
The soup is ready when the potatoes are tender and the broth has thickened slightly—about 20–25 minutes of simmering. Stir occasionally to prevent sticking, and taste for seasoning before serving.
