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.
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.
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.
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
O’Charley’s Baked Potato Soup
Ingredients
- 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
Instructions
- 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
LARK E Bennett says
I have been making this recipe for years. My family’s favorite. My granddaughter requests this for her birthday every yezr.
Melissa Beaird says
Can this be done in the instant pot?
Stephanie says
I would have to try it a few times, nothing in here needs to be cooked for too long.
Lori says
The most perfect version!
Aysegul Sanford says
Such a great winter soup with all the heartwarming ingredients. This recipe is a keeper.
Toni Dash says
It was a huge hit for dinner last night!
SammyT says
Loved how flavorful this was! All of the bowls came back empty.
Erin says
Exactly the comfort food I need right now!
Jennifer Farley says
So good! It was really cold tonight so this was perfect for warming up and getting cozy.
tanya schroeder says
This is exactly what I need on these cold days!
Ashley @ Wishes & Dishes says
Soooo creamy and perfect! Love it!
Brenda says
I especially like red potatoes, what a great soup!
Sommer says
Cheesy carby ecstasy!! This potato dish goes with everything!
Melissa says
We LOVE this soup!!
Liz says
It’s been unseasonably cold here this week and your yummy soup was the perfect comfort food!!
Monica says
Any idea on how to make this in an instant pot?
Me says
Name of the soup is Loaded Potato, not baked.
grumpygirl says
“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!
Stephanie says
I am sorry you won’t be able to enjoy this soup anymore. It’s good soup.
Brittany says
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?
Samantha says
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.