Soup perfection unlocked: learn the secrets of o’charley’s potato soup

Craving O’Charley’s irresistible potato soup without venturing out? This comprehensive guide will empower you with the secret recipe and step-by-step instructions to recreate the iconic soup in the comfort of your own kitchen.

The Ingredients: A Symphony of Flavors

For the Soup Base:

• 4 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup chopped yellow onion
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 4 cups chicken broth
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper

For the Roux:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk

For the Finishing Touches:

• 1 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

The Step-by-Step Guide: A Culinary Journey

1. Prepare the Vegetables:
Peel and cube the potatoes, chop the onion, celery, and carrots. Set aside.

2. Create the Soup Base:
In a large pot, combine the chicken broth, vegetable broth, thyme, oregano, pepper, potatoes, onion, celery, and carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

3. Craft the Roux:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened.

4. Combine the Base and Roux:
Slowly whisk the roux mixture into the simmering soup base. Stir until well combined and the soup thickens.

5. Enhance with Cream and Cheese:
Stir in the heavy cream and cheddar cheese. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

6. Season to Perfection:
Add salt and pepper to taste. Adjust seasonings as desired.

7. Garnish and Serve:
Remove from heat and stir in the fresh parsley. Ladle the soup into bowls and serve immediately with crusty bread or crackers for dipping.

Tips for a Creamy and Flavorful Soup

• Use Yukon Gold potatoes for a creamy texture.
• Sauté the vegetables in butter before adding them to the soup for enhanced flavor.
• Add a dash of cayenne pepper for a subtle kick.
• Let the soup simmer for a longer time to develop a richer flavor.
• Don’t overcook the potatoes, as they will become mushy.

Variations: Personalize Your Soup

• Bacon-Cheddar Potato Soup: Add cooked bacon crumbles and extra cheddar cheese for a hearty twist.
• Broccoli-Cheddar Potato Soup: Stir in chopped broccoli florets and shredded cheddar cheese for a nutritious variation.
• Corn-Potato Soup: Add drained canned corn kernels for a sweet and savory combination.
• Creamy Tomato Potato Soup: Puree a can of diced tomatoes and add it to the soup for a tangy twist.

Healthier Options: Indulge Guilt-Free

• Low-Fat Potato Soup: Use skim milk instead of heavy cream and reduced-fat cheese.
• Vegetarian Potato Soup: Substitute vegetable broth for chicken broth and omit the bacon.
• Gluten-Free Potato Soup: Use gluten-free flour for the roux.
• Dairy-Free Potato Soup: Use unsweetened almond milk instead of heavy cream and dairy-free cheese.

What People Want to Know

Q: Can I use instant potatoes to make this soup?
A: No, using instant potatoes will not produce the same creamy texture and authentic flavor.

Q: How long can I store the soup in the refrigerator?
A: The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the soup?
A: Yes, the soup can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with the potato soup?
A: Crusty bread, crackers, or a side salad are excellent accompaniments to the soup.

Q: Can I make the soup ahead of time?
A: Yes, the soup can be made up to 24 hours ahead of time. Reheat over medium heat before serving.