Cheesy Potato Soup O’charley’s Recipe

When the weather gets cold or you’re just in the mood for something comforting and hearty, nothing beats a warm bowl of creamy, cheesy potato soup. One such recipe that has gained popularity among food lovers is O’Charley’s Cheesy Potato Soup. It’s rich, velvety, and filled with layers of flavor-perfect for satisfying your hunger or warming you up on a chilly day.

O’Charley’s, a beloved American restaurant chain, is known for serving up some seriously delicious comfort food. Their Cheesy Potato Soup has become a fan favorite over the years, celebrated for its creamy texture and bold, cheesy flavor that just feels like a hug in a bowl. Whether you’re a first-timer or a repeat customer, this recipe is sure to become a staple in your kitchen.

Let’s dive into the details, and I’ll guide you step by step on how to recreate this iconic dish right at home.

Cheesy Potato Soup O’charley’s Recipe

This soup is all about combining the right balance of ingredients to get that luxurious, creamy texture and cheesy taste. The key is layering the flavors from sautéed onions, garlic, and a good dose of cheese. Every bite should be smooth, slightly chunky, and bursting with comforting warmth. Here’s the recipe that will help you recreate that O’Charley’s magic in your own kitchen.

Ingredients Needed

The beauty of this soup lies in its simplicity. You don’t need fancy, hard-to-find ingredients to make it work. Everything you need should be available at your local grocery store.

• 4 large russet potatoes – Peeled and diced into cubes (you can keep the skins on if you prefer a rustic feel, but peeling is recommended for smooth texture)
• 1 medium onion – Diced finely to blend seamlessly into the soup
• 2 cloves of garlic – Minced to bring a fragrant base to the soup
• 4 cups chicken broth – The foundation of your soup’s liquid base. You can use vegetable broth for a vegetarian version
• 2 cups heavy cream – For that rich, creamy texture
• 1 cup whole milk – Balances the cream and makes the soup more pourable
• 2 cups shredded sharp cheddar cheese – The key to that ooey-gooey cheese pull
• 1/4 cup unsalted butter – Adds depth and richness to the base
• 1/4 cup all-purpose flour – For thickening the soup to the perfect consistency
• Salt and pepper to taste – Essential for seasoning the soup and making the flavors pop

• Optional Toppings

  • Crumbled bacon (for a crispy, savory crunch)
  • Green onions (for a fresh bite and color)
  • Extra shredded cheese (because you can never have too much cheese)
  • Sour cream (for added creaminess)

Cooking Instructions

Now let’s roll up our sleeves and get cooking. This is a relatively simple recipe, but the end result is absolutely comforting.

1. Cook the potatoes: Start by peeling and dicing your russet potatoes into bite-sized cubes. Put them in a large pot and cover them with water. Bring the pot to a boil and cook until the potatoes are tender, which should take about 10-12 minutes. Once cooked, drain the potatoes and set them aside.
2. Sauté the aromatics: In the same large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant. This is where your soup starts to get that delicious base flavor.
3. Make the roux: Add the flour to the pot with the onions and garlic, stirring constantly for 1-2 minutes to create a roux. This helps thicken the soup later. Make sure the flour doesn’t brown too much.
4. Add the liquids: Slowly pour in the chicken broth while stirring to avoid lumps. Once the broth is well combined with the roux, stir in the milk and heavy cream. Continue stirring to incorporate everything evenly.
5. Simmer the soup: Bring the soup to a simmer, stirring occasionally. Once it begins to thicken up (around 10 minutes), add the cooked potatoes. Stir gently to combine everything and let the soup simmer for another 5-10 minutes.
6. Add the cheese: Reduce the heat to low, and slowly add in the shredded cheddar cheese, stirring constantly until it’s completely melted and smooth. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve and garnish: Ladle the soup into bowls and top with your favorite toppings-bacon, green onions, extra cheese, or a dollop of sour cream. Serve hot and enjoy!

Ingredient Insights

• Russet potatoes: These are your go-to potatoes for a creamy, smooth texture. They’re starchy and break down beautifully, contributing to the soup’s thickness without the need for extra thickeners.
• Cheddar cheese: Sharp cheddar is perfect for this recipe because it melts well and provides a strong, tangy flavor that cuts through the richness of the cream. You can experiment with other cheeses like Monterey Jack for a milder option, but cheddar will give you that signature flavor.
• Heavy cream and milk: The combination of these two dairy products creates the creamy base of the soup without being overly heavy. The heavy cream provides richness, while the milk balances it out and prevents the soup from being too thick.
• Chicken broth: Broth infuses the soup with flavor, and the saltiness from the chicken stock acts as a base layer for all the flavors to build upon.

Expert Tips

• Make it ahead: This soup tastes even better the next day as the flavors have more time to meld. Make a big batch and store it in the fridge for up to 3 days.
• Customize the texture: If you prefer a smoother soup, you can blend some or all of the mixture after cooking. Use an immersion blender directly in the pot or transfer to a blender in batches. Be careful when blending hot liquids!
• Don’t overcook the potatoes: Overcooked potatoes will fall apart completely and create a mushy texture. Keep an eye on them while boiling to ensure they stay intact for a slightly chunky soup.
• Use fresh cheese: Pre-shredded cheese may contain anti-caking agents that prevent it from melting smoothly. For the creamiest texture, shred your cheese fresh from the block.
• Season carefully: Taste the soup as you go, and adjust the salt and pepper in small amounts. The flavors will develop as it simmers, and you don’t want to over-salt it.

Recipe Variations

While the classic cheesy potato soup is perfect as-is, there are some fun variations you can experiment with to make it your own.

• Add protein: To make it a more substantial meal, consider adding diced cooked chicken, sausage, or bacon bits. These add extra flavor and make the soup more filling.
• Vegetarian version: Use vegetable broth instead of chicken broth to keep it vegetarian-friendly. You can also add extra vegetables like carrots, celery, or corn for more flavor and texture.
• Spicy cheesy potato soup: If you like a little heat, add some diced jalapeños or a dash of cayenne pepper to the soup. For extra spice, you can even toss in a pinch of smoked paprika for a smoky kick.
• Low-fat version: If you’re looking to cut down on the calories, use half-and-half instead of heavy cream and opt for a reduced-fat cheese. You can also swap out the butter for olive oil.

Final Words

O’Charley’s Cheesy Potato Soup is the ultimate comfort food. It’s creamy, cheesy, and just the right balance of flavors. Whether you’re serving it for a weeknight dinner or a family gathering, it’s guaranteed to please. The best part is, it’s relatively easy to make, and you can customize it to suit your tastes.