A bowl of copycat O'Charley's Baked Potato Soup
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5 from 13 votes

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. 
Course Soup
Cuisine American
Keyword Baked Potato Soup, O’Charley’s Baked Potato Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 640kcal
Author Stephanie Manley


  • 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
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