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O’Charley’s Loaded Potato Soup
O'Charley's potato soup is loaded with cheese and topped with bacon and chives.
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
640
kcal
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:
640
kcal
|
Carbohydrates:
38
g
|
Protein:
23
g
|
Fat:
44
g
|
Saturated Fat:
25
g
|
Cholesterol:
129
mg
|
Sodium:
1094
mg
|
Potassium:
1083
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1405
IU
|
Vitamin C:
13.8
mg
|
Calcium:
561
mg
|
Iron:
1.5
mg
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