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O'Charley's Potato Soup

This creamy and hearty potato soup features tender russet potatoes, savory bacon, and melted cheddar in a rich, comforting broth—perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large russet potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • 4 strips cooked bacon crumbled
  • Green onions sliced (for garnish)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Potato masher or immersion blender

Method
 

  1. Step 1: Peel and dice the potatoes, chop the onion, and mince the garlic to prepare your ingredients.
  2. Step 2: In a large pot over medium heat (about 175°C), heat 1 tablespoon oil and sauté the onion for 3 minutes until softened.
  3. Step 3: Add the minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Add the diced potatoes and stir to coat them in the onion and garlic mixture.
  5. Step 5: Pour in the chicken broth, increase heat to high, and bring to a boil.
  6. Step 6: Once boiling, reduce heat to low and simmer uncovered for 20 minutes or until the potatoes are fork-tender.
  7. Step 7: Use a potato masher or immersion blender to mash or blend the soup until you reach your desired consistency.
  8. Step 8: Stir in the heavy cream, salt, black pepper, and paprika, and cook over low heat for 2 more minutes.
  9. Step 9: Serve the soup in bowls and garnish each with shredded cheddar cheese, crumbled bacon, and sliced green onions.

Notes

For richer flavor, use homemade chicken stock; substitute Yukon Gold potatoes for a buttery texture or half-and-half for a lighter soup.