Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » O’Charley’s Loaded Potato Soup
by Stephanie Manley 67 Comments
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O’Charley’s Loaded Potato Soup is a creamy, cheesy soup that can easily be made at home. It has all of the goodness of a baked potato in a creamy soup. Red Potatoes make this soup extra special.
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What Makes O’Charley’s Potato Soup Recipe The One You Will Reach For Again and Again
This potato soup is different because of the red potatoes. The red potatoes hold up well to the cooking process. You will find that the potatoes stay wonderfully hearty. You won’t want to miss this recipe!
Another special ingredient is the Velveeta cheese, which produces a creamy, rich consistency and flavor like no other. It makes the soup ultra-cheesy, which is the perfect foundation for complementing the toppings, fresh herbs, and a dash of hot sauce.
You will want to serve this soup with some freshly grated cheese, crisp bacon, and some sliced scallions to make it even more like a loaded baked potato.
Watch the video on the recipe card to see how easy it is to make O’Charley’s potato soup.
Why You’ll Love This Recipe
Anyone can make this recipe! Not only is it made with simple ingredients that you can purchase from the average grocery store, but it is also easy to make. You can start this soup and have it on the table within 40 minutes!
The best part? It makes enough servings to feed ten hungry bellies! Bring it to the next potluck or make it for weeknight dinner and save leftovers for a rainy day. This soup reheats well.
While I love to serve this soup in the winter, it works well during the summer, too.
Ingredients
This loaded potato soup has simple ingredients and the toppings take it to an extraordinary flavor level. Here’s a list of what you need:
- Red potatoes
- Butter
- All-purpose flour
- Half-and-half
- Velveeta
- White pepper
- Garlic powder
- Hot pepper sauce
- Bacon
- Shredded Cheddar cheese
- Fresh chives or green onions
- Fresh parsley
How to Make O’Charley’s Potato Soup
- Cook bacon until crispy. Break into small pieces.
- Dice unpeeled red potatoes into 1/2-inch cubes.
- Place potatoes in a large saucepan or Dutch oven, cover with water, and bring to a boil.
- Boil potatoes for 10 minutes or until 3/4 cooked.
- In a separate large Dutch oven, combine melted butter and flour, mixing until smooth.
- Place over low heat and gradually add half-and-half, stirring constantly until smooth and liquid begins to thicken.
- Add Velveeta and stir well to blend the melted Velveeta into the soup base.
- Drain potatoes and add to cream mixture.
- Stir in pepper, garlic powder, and hot pepper sauce.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives, and parsley.
What to Serve with O’Charley’s Loaded Potato Soup
Pair this soup with a salad or sandwich to complement its flavors. For instance, serve it with a chicken bacon ranch sandwich, mixed greens salad, jalapeno grilled cheese, or even a wrap!
You can also enjoy it with something lighter, such as focaccia bread, dinner yeast rolls, or a side of fresh fruit. The flavorful soup doesn’t clash with many foods, which makes it easy to choose accompaniments.
How to Store This Homemade Soup
You can either refrigerate or freeze this soup since it reheats well. For either storage method, you need to transfer it to an airtight container first.
Keep the toppings, such as the chives, bacon, and shredded cheese, separate in resealable bags. The soup will last about 3-4 days in the refrigerator and up to 6 months in the freezer. If you freeze the soup, make sure to thaw it in the refrigerator overnight before you reheat it.
What is The Best Way to Reheat Loaded Potato Soup?
Reheat the leftover soup in a pan on the stovetop over medium heat, stirring occasionally. You can add more half-and-half or milk if it is too thick.
More Potato Soup Recipes
- Country Potato Soup
- Hard Rock Cafe Potato Soup
- Houlihan’s Baked Potato Soup
- Houston’s Baked Potato Soup
- Panera Baked Potato Soup
- Plain Potato Soup
- Ultimate Potato Soup
Favorite Potato Recipes
- Crock Pot Cheesy Potatoes
- Greek Potatoes
- Hot German Potato Salad
- Mojos
- Roasted Red Potatoes
- Purple Potatoes
Be sure to check out more of my easy soup recipes and the best restaurant copycat recipes here on CopyKat.com!
O’Charley’s Loaded Potato Soup
O'Charley's potato soup is loaded with cheese and topped with bacon and chives.
4.92 from 56 votes
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Course: Soup
Cuisine: American
Keyword: Baked Potato Soup, Loaded Potato Soup, O’Charley’s Potato Soup
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 10
Calories: 640kcal
Author: Stephanie Manley
Ingredients
- 3 pounds red potatoes
- 1/4 cup butter melted
- 1/4 cup all-purpose flour
- 8 cup half-and-half
- 16 ounces Velveeta cubed
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon hot pepper sauce
- 1/2 pound bacon
- 1 cup shredded Cheddar cheese
- 1/2 cup fresh chives, chopped
- 1/2 cup fresh parsley, chopped
Instructions
Cook bacon until crisp. Crumble bacon and set aside.
Dice unpeeled red potatoes into 1/2-inch cubes.
Place potatoes 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 butter and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and the liquid begins to thicken.
Add Velveeta and stir well.
Drain potatoes and add to cream mixture.
Stir in pepper, garlic powder, and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives, and parsley.
Video
Nutrition
Calories: 640kcal | Carbohydrates: 38g | Protein: 23g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 129mg | Sodium: 1094mg | Potassium: 1083mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1405IU | Vitamin C: 13.8mg | Calcium: 561mg | Iron: 1.5mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Tim Davis
Not a great match in my opinion. EXTREMELY rich. Maybe part half and half and part whole milkReply
Cindy
I had such high hopes for this soup as O’Charley’s Potato Soup is my MIL’s favorite. I thought it was very bland. There’s no salt listed on the receipe at all. Only if you watch video does it mention salting the potato water, which I did. But I still had to keep adding salt and pepper hoping for some flavor.Reply
Stephanie Manley
Most people find Velveeta salty, therefore I did not suggest adding additional salt. I am sorry you did not find this recipe to your liking.
Reply
Summer
Can this be made and then left in a crockpot on warm or low for a few hours to keep it hot? Wanting to take this to a dinner and was curious about keeping it hot. Thanks!
Reply
Stephanie Manley
You just need to make sure it stays warm enough that it won’t turn into a source of food poisoning, so you need to keep it above 135 degrees F.
Reply
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