Ocharleys Soup

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Place in large saucepan; cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate pan, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. BOIL: Place the diced potatoes into a pot of cold water and bring to a boil for about 10 minutes until slightly firm in the middle, then drain. 3. BROTH: In a separate pan, make the broth by mixing melted butter and flour, then stirring in half & half and Velveeta over low heat. Stir constantly. 4.

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Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly.

O'Charley's potato soup with broccoli and cheddar cheese Equipment. Measuring spoons and cups. 2 saucepans. Storage. Allow the soup to cool completely, at least to room temperature. Once the potato soup has cooled, transfer it to an airtight container. It will last for a week once stored in your fridge. Tips

Instructions. Wash and scrub potatoes. Dry, and dice into 1/2" cubes. Place potatoes in a large pot, cover with chicken stock, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside. In a large dutch oven or stock pot, melt butter over MED heat.

Directions. In a large stock pot, pour chicken broth over the cubed potatoes. Boil the potatoes for 10 minutes, then drain and set aside. In a large skillet, add the bacon and cook over medium heat for about 8 minutes, until crispy, flipping halfway thorough. Set the bacon aside on a paper towel-lined plate.

Instructions. O'Charley's Loaded Baked Potato Soup. You'll start by dicing the red potatoes into half-inch cubes. Leave the skins on for extra flavor and texture. Put them in a big pot, cover with water, and bring to a boil. Cook for about 10 minutes until they're almost done but still a bit firm in the middle.

directions. Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly.

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the water, stirring constantly. Simmer 20 minutes. Add chicken base and chicken stock. While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion.

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