O’Charley’s Baked Potato Soup

O’Charley’s Baked Potato Soup is a creamy, cheesy soup that can be made easily in your home. It has all of the goodness of a baked potato in a creamy soup. Red Potatoes make this soup extra special.

A bowl of copycat O'Charley's Baked Potato Soup

O’Charley’s Baked Potato Soup is a favorite of many people. This is a wonderfully creamy potato soup. 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.

Baked Potato Soup has simple ingredients. Red potatoes, butter, cheese, cream, and seasonings. The toppings take this soup to an extraordinary flavor level.

O'Charley's Baked Potato Soup ingredients

This soup reheats well. I love to put this soup into a small crockpot and to take it to work. While I love to serve this soup in the winter, it works well during the summer too.

Potato Soup is a favorite of mine. This soup is particularly tasty. The red potatoes in this soup make for a nice change. The soup is creamy and filled with cheese. You will want to serve this soup up with some freshly grated cheese, crisp bacon, and some sliced scallions to make it even more like a baked potato.

Homemade 0'Charley's Baked Potato Soup

Watch the video to see how easy it is to make O’Charley’s Baked Potato Soup:


Love potato soup? Be sure to try these potato soup recipes

La Madeleines Country Potato Soup
Houlihan’s Baked Potato Soup
Mozzarella’s Baked Potato Soup
Houston’s Baked Potato Soup

A bowl of copycat O'Charley's Baked Potato Soup

O’Charley’s Baked Potato Soup

Not everyone is lucky to enjoy O’Charley’s Baked Potato Soup, so you can make it at home. 
5 from 16 votes
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Course: Soup
Cuisine: American
Keyword: Baked Potato Soup, O’Charley’s Baked Potato Soup
Servings: 10
Calories: 640kcal


  • 3 pounds red potatoes
  • 1/4 cup butter melted
  • 1/4 cup 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 fried crisply
  • 1 cup shredded Cheddar cheese
  • 1/2 cup fresh chives, chopped
  • 1/2 cup fresh parsley, chopped


  • 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. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. 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. Yield: approximately 12 large servings


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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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


  1. Theresa

    5 stars
    I love how you made this recipe,,soo easy for me to follow, and it turned out perfect !!! This is going to be put in my family cookbook 😁

  2. LARK E Bennett

    5 stars
    I have been making this recipe for years. My family’s favorite. My granddaughter requests this for her birthday every yezr.

    • grumpygirl

      “Me”: OK, really? I thought I was the grumpy one, but you bested me.

      This looks so scrumptious, but I can bring myself to eat neither Velveeta nor dehydrated cheese mix. Needless to say, I won’t be eating this soup at O’Charley’s again! I’ll miss it!

  3. Brittany

    I tried to make this recipe once a while back because I love ocharlys. I used a LG Dutch oven but burnt the cheese. A slow cooker is how I normally make all my soups.. how can I do this recipe in the slow cooker?

  4. Samantha

    I made this dish and it turned out amazing. If I had thought about it I would have taken a picture. I boiled the potatoes in low sodium chicken broth. The family loved it. It made a lot and I freezed the rest and I hope it holds up.

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