So, I’ve been on a mission lately to recreate some of my favorite restaurant dishes at home, and this time, O’Charley’s potato soup was calling my name. I just had to try and see if I could get close to that creamy, comforting goodness. Let me tell you how it all went down.
Getting Started and Prepping Everything
First things first, I made a list and headed to the grocery store. I grabbed a bag of russet potatoes – those always make for a good soup, I think. Then, of course, bacon is a must for that authentic flavor. I also picked up some yellow onions, chicken broth, heavy cream, and a good block of sharp cheddar cheese. Oh, and some butter and flour, because you know, that’s key for the creamy base.
Back in my kitchen, I put on some music and got to work. Peeling and dicing those potatoes took a little while, not gonna lie. I aimed for pretty small, bite-sized pieces. Then I chopped up a medium onion. I decided to cook about half a pound of bacon. I diced it up first, then threw it into my big soup pot over medium heat. I let it get nice and crispy, then scooped it out with a slotted spoon and set it aside on a paper towel, trying my best not to snack on all of it immediately. I did leave a couple of tablespoons of that glorious bacon grease in the pot – flavor, people, flavor!
Building the Soup
With the bacon out, I tossed the chopped onions into the same pot with the remaining bacon grease. I cooked them until they were soft and kinda translucent, maybe about five minutes. Then, I sprinkled in about a quarter cup of all-purpose flour right over the onions and stirred it constantly for a minute or two. This helps to cook out that raw flour taste and makes a nice thickener.
Next, I slowly started whisking in the chicken broth. I used about four cups. It’s important to add it slowly at first, whisking like crazy, to avoid lumps. Once all the broth was in and smooth, I added my diced potatoes to the pot. I brought the whole thing to a simmer, then reduced the heat, covered the pot, and let it cook. I checked on it after about 15 minutes. I wanted those potatoes to be super tender, easily mashed with a fork.
Once the potatoes were perfectly soft, I took my potato masher and just roughly mashed some of the potatoes right in the pot. I don’t like to blend it completely smooth; I prefer some chunks for texture, but mashing some helps thicken it up beautifully. You could use an immersion blender for just a few pulses too, if you have one.
The Creamy, Cheesy Finish
Alright, now for the best part. I turned the heat down to low and stirred in about a cup of heavy cream. You don’t want to boil it at this stage. Then, I started adding the shredded sharp cheddar cheese, a handful at a time, stirring until it was all melted and smooth. I think I used about two cups of cheese in total. It just makes it so rich and delicious.
I tasted it and added salt and freshly ground black pepper until it was just right. This is where you really make it your own. Sometimes it needs a little more salt than you think.
To serve it up, I ladled the soup into bowls and then topped it with a generous sprinkle of that crispy bacon I’d saved, some more shredded cheddar (because why not?), and a few chopped green onions for a bit of freshness and color. Looked pretty good, if I do say so myself!
And the taste? It was fantastic! Seriously, it was so close to what I remembered from O’Charley’s. Super creamy, cheesy, and full of that comforting potato and bacon flavor. The whole family loved it, and there were no leftovers, which is always a good sign in my house. Definitely a recipe I’ll be making again, especially on a chilly day. It was a bit of effort, but totally worth it in the end.
