Love Charleston's!
Love everything I ever eat at Charleston's.
Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots.
Love the carrots!
Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish!
Love the honey glazed croissant.
L.O.V.E!
Love the pork chops with smashed potatoes and glazed carrots.
Love the potato soup!
Seriously adore it!
It's thick.
It's simple.
It's delicious!
We don't have a Charleston's where we live.
Boo hoo!
Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.
I made it and didn't tell my family what it was supposed to taste like.
The reply was, "this tastes like Charleston's!"
There ya go!
If you love Charleston's soup try this out and see what you think!
If you've never even been to Charleston's, that's OK -- make the soup anyway! You'll know why we all love it!
Charleston's Baked Potato Soup
2 Cans Chicken Broth*
5 Tablespoons Butter
5 Tablespoons Flour*
1 Tablespoon Minced Onion
1/2 Teaspoon Salt
2 Cups Half and Half (I used Fat Free)*
1/8 Teaspoon Oregano
4 Cups Cubed Potatoes with/without skins*
1/2 Teaspoon Pepper
1/8 Teaspoon Parsley (dried)*
Garnishments:
Sliced Green Onions (or chives)
Cheddar Cheese
Crisp Cooked Bacon Bits
In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes. Add the melted butter and allow it to melt. Stir in flour slowly. Add salt and pepper. Add half and half. (Flour will still be lumpy despite lots of stirring. It evens out once it boils again). Cook until bubbly.
Add potatoes. Cook until done over low heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly. (I simmered on Low for about and hour. Stir often to keep potatoes from sticking to bottom of pan.)
5 Tablespoons Butter
5 Tablespoons Flour*
1 Tablespoon Minced Onion
1/2 Teaspoon Salt
2 Cups Half and Half (I used Fat Free)*
1/8 Teaspoon Oregano
4 Cups Cubed Potatoes with/without skins*
1/2 Teaspoon Pepper
1/8 Teaspoon Parsley (dried)*
Garnishments:
Sliced Green Onions (or chives)
Cheddar Cheese
Crisp Cooked Bacon Bits
In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes. Add the melted butter and allow it to melt. Stir in flour slowly. Add salt and pepper. Add half and half. (Flour will still be lumpy despite lots of stirring. It evens out once it boils again). Cook until bubbly.
Add potatoes. Cook until done over low heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly. (I simmered on Low for about and hour. Stir often to keep potatoes from sticking to bottom of pan.)
*** Here are my adaptations:
- *The original recipe calls for 1 1/2 cans of chicken broth and 1/2 cup of water. But water doesn't have any taste, so I omitted the 1/2 cup of water and used the additional chicken broth.
- *I used cornstarch, diluted in equal amount of water (5 TBSP) because of our gluten free diet.
- *I didn't have enough 1/2 and 1/2 -- I used evaporated fat free milk in addition to my fat free 1/2 and 1/2.
- *I used small new red potatoes, skin on, diced bite sized.
- *I didn't have parsley -- didn't use it!
I miss Charleston's. There is one in Ft Worth if you feel like making the drive.
ReplyDeleteReally!?!?! Like the very same Charleston's? It's worth the drive!
ReplyDelete