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.
O’Charley’s 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.
Ingredients
O’Charley’s Loaded Potato Soup has simple ingredients. Red potatoes, butter, cheese, cream, and seasonings. The toppings take this soup 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
- 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 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.
- 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.
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 loaded baked potato.
Watch the video in the recipe card to see how easy it is to make O’Charley’s Loaded Potato Soup.
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
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.
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.
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.
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!
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.