O’Charley’s Loaded Potato Soup

O’Charley’s Loaded Potato Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 8

    • About This Recipe

    “A clone of O’Charley’s delicious soup.”

    Ingredients

  • 3lbsred potatoes
  • 1/4 cupbutter
  • 1/4 cupflour
  • 8cupshalf-and-half
  • 1 (16ounce) packages Velveeta cheese, melted
  • white pepper
  • garlic powder
  • 1teaspoonhot pepper sauce
  • 1/2 lbbacon, fried crisp
  • 1cupcheddar cheese, shredded
  • 1/2 cupfresh chives, chopped
  • 1/2 cupfresh parsley, chopped

    • Directions

  • Dice unpeeled red potatoes into 1/2 inch cubes.
  • Place in large saucepan; cover with water and bring to a boil.
  • Let boil for 10 minutes or until 3/4 cooked.
  • In a separate pan, 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.

    • Reviews

  • “I’ve made this several times.Everybody LOVED it!”

  • “The reason that this may not taste like O”Charley’s Soup is because the recipe is not right. I worked there for 7 years and here is the exact recipe that we follow at the restaurant. You can adjust it to meet your needs.
    15#’s of Fresh New Potatoes cut 3/8 x 3/8 x 1″ skin on so wash them first
    (“Do not over cook them, they should be soft but firm , portion them in 5 pounds bags, and refrigerate them. Heat them in microwave until and then add to soup as you go. They will become mussy if you add them straight to the soup!.
    8 gal Water ( 4 to use when boiling the potatoes) 4 gal to prepare the Cream soup base
    4 Pk cream soup base
    4 0z Chicken Base (weight)
    2 #10 Cans cheese sauce
    2 TBS white pepper
    2 TBS Garlic Power
    2 TBS Tabasco sauce
    1/2 cp.. Jalapeño juice
    Mix the cream soup base with the water, Bring to boil and reduce heat for 20 min.
    After simmering add Chicken base, cheese sauce, white pepper, garlic powder, Tabasco sauce and Jalapeño juice.
    Mix well simmer for 10 min.
    This yields 6 gallons
    Shelf life is 3 days, you can refrig and reheat in Microwave or stove top.,”

  • ” It isnt exactly the same as the restaurants, but it is close and very good!!!”

  • “Andrea, I found this recipe in our newspaper several years ago and it is one of my favorites!I have made it many, many times over the years and it remains one of the best. Very rich and cheesy and full of flavor for a potato soup.In my opinion, this recipe is better than the soup that is served at O’Charley’s.”

  • “delicious! Freezes really well too, thanks for the recipe”

  • “I really love this soup. It does take a lot of time and effort but it is oh so worth it! I usually end up adding more velveeta and cheddar but that is ebcause I like it very cheesy. I dont use half and half, I prefer to use milk and it turns out just fine. It tastes amazing!”

  • “I tried making this reciepe for the second time tonight.I first made this soup a year ago and vowed to never waste my money agian but I thought it’s been a year,i’ll give it another shot. No. I have no idea how so many people say this is an easy reciepe. It’s the most hectic recipe ever. I love to cook, cook all the time. never have a problem with my food not turning out but this soup. It’s too much half and half and not enough cheese I always end up pouring some out and melting more cheese to put in this. Today, because I had to go bck and melt more cheese I ended up burning the bottom of the pot and the soup had a smokey taste.lol. I don’t know. Good Luck, it seems to work for some.”

  • “I was in the mood for potato soup and this went beyond what I wanted, this was not only EASY to make but it was GREAT!!! This is a MUST TRY!!! Thank you for posting it!!!”

  • “this is one of the best soups i’ve ever eaten!! i use white potatoes, half milk and half water instead of half and half, use just the velveeta no cheddar cheese, instead of frying bacon i use the real bacon pieces (soft ones) a whole package, and dried chives and parsley also add some green onion…mmmmm good stuffs!! can’t say enough good stuff about this soup! hint!! do not boil, it will clump the milk, it still tastes good but looks a little funny…LoL”

  • “Not an exact clone but certainly a more than adequate substitute. This soup is definitely a meal in itself, very rich and comforting for the first chilly days of the year. I followed the recipe, as I feel that is really the only way a cook can rate another cook’s recipe. Deviations and substitutions don’t give the posting cook a fair review of their recipe.”

  • “The best soup i’ve ever had!!!”

  • “This soup was good but kind of time consuming to make.For the record, my husband loved it.I think using at least 1 cup of chicken stock in place of a cup of the half and half would add some flavor to the soup.I’ll try that next time if I make it again.”

  • “This soup is pretty good and easy to make, but it doesn’t taste like O’Charley’s Loaded potato soup. Still good recipe, and will most likely make it again.”

  • “My family absolutely LOVED this!!!I did add a little milk and a lot more hot sauce.Will be making again.Thanks for posting!!”

  • “Yummy!!!”

  • “This is yummy!!!!The whole family loved this.I did not use the whole amount of half and half–used 1/2 the called for amount and the rest 2% milk.”

  • “I made a much simpler version.5 cups water, 6 large potatoes diced. Cook potatoes for 15-20 minutes, turn off heat add 1/2 large box velveeta cheese cubed, let melt. Add 2 cans cream celery and 1 can cream of chicken soup. Mix and let simmer on low til ready to serve. Top with bacon bits and chives, serve with grilled cheese.”

  • “I was craving Potato Soup, and I love the O’Charley’s version. This was my first attempt at making it, and this recipe really hit it on the nose.I am not a fan of garlic, hot sauce, or velveeta, so I left those ingredients out, added just a pinch of sauted onions and didn’t use as much half/half as suggested, in fact I used part half/half and part 2% milk (that’s a lot of soup).I served it in Panera Bread Bowls, topped it with the shredded cheese, bacon and chives..WOW and it turned out fabulous..it was a definate hit with my family!”

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