The original plan was to follow this recipe, but as it came along I ended up making several changes. Click on the link to see the original recipe. The soup came out good but after the changes it does not taste like O'Charley's soup. I think that it came out a little spicy, which can be controlled by the amount of hot sauce that you add.
Red Potato Soup: adapted from:
Ingredients:
24 oz red potatoes, cubed unpeeled)
2 tbsp butter
2tbsp flour
3 cups whole milk
1 cup buttermilk
8 oz package Velveeta cheese, melted (I used reduced-fat)
½ tsp. white pepper
½ tsp. garlic powder
several shakes of hot pepper sauce
pinch of salt
pinch of onion powder
24 oz red potatoes, cubed unpeeled)
2 tbsp butter
2tbsp flour
3 cups whole milk
1 cup buttermilk
8 oz package Velveeta cheese, melted (I used reduced-fat)
½ tsp. white pepper
½ tsp. garlic powder
several shakes of hot pepper sauce
pinch of salt
pinch of onion powder
Directions:
1. Dice unpeeled red potatoes into 1/2 inch cubes.
2. Place in large saucepan; cover with water and bring to a boil.
3. Let boil for 10 minutes or until 3/4 cooked.
4. In a separate pan, combine melted butter and flour, mixing until smooth.
5. Place over low heat and gradually add milk & buttermilk, stirring constantly.
6. Continue to stir until smooth and liquid begins to thicken.
7. Add melted Velveeta.
8. Stir well.
9. Drain potatoes and add to cream mixture.
10. Stir in pepper, garlic powder and hot pepper sauce.
11. Cover and cook over low heat for 30 minutes, stirring occasionally.
12. Blend soup with either a stand or immersion blender. (Be sure to leave some chunks)
13. Cook vegetarian bacon in a non-stick skillet, cook each side for about 3 minutes, “bacon” will be crispy.
14. Chop “bacon” and top the soup with it.
1. Dice unpeeled red potatoes into 1/2 inch cubes.
2. Place in large saucepan; cover with water and bring to a boil.
3. Let boil for 10 minutes or until 3/4 cooked.
4. In a separate pan, combine melted butter and flour, mixing until smooth.
5. Place over low heat and gradually add milk & buttermilk, stirring constantly.
6. Continue to stir until smooth and liquid begins to thicken.
7. Add melted Velveeta.
8. Stir well.
9. Drain potatoes and add to cream mixture.
10. Stir in pepper, garlic powder and hot pepper sauce.
11. Cover and cook over low heat for 30 minutes, stirring occasionally.
12. Blend soup with either a stand or immersion blender. (Be sure to leave some chunks)
13. Cook vegetarian bacon in a non-stick skillet, cook each side for about 3 minutes, “bacon” will be crispy.
14. Chop “bacon” and top the soup with it.
1 comment:
Looks like a great recipe!
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