O’Charley’s Loaded Potato Soup

Imagine diving into a bowl of creamy, cheesy potato soup that’s loaded with crispy bacon and fresh herbs. This copycat recipe brings O’Charley’s famous potato soup right to your kitchen!

A bowl of copycat O'Charley's Baked Potato Soup

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What Makes O’Charley’s Potato Soup Recipe The One You Will Reach For Again and Again

Growing up in the Midwest, potato soup was a winter staple, but none quite matched the creamy perfection of O’Charley’s version. The secret? Red potatoes and Velveeta cheese. While many potato soups turn mushy, the red potatoes maintain their texture, creating hearty bites throughout the soup. Combined with the ultra-creamy cheese sauce, it’s pure comfort in a bowl.

Why You’ll Love This Recipe

Ready in under an hour
Perfect for feeding a crowd
Simple ingredients from any grocery store
Great for meal prep
Freezer-friendly Customizable toppings

Ingredients

This loaded potato soup has simple ingredients, and the toppings take it to an extraordinary flavor level. Here’s a list of what you need:

Red potatoes – Provides hearty texture and holds shape better than russet potatoes
Butter – Creates rich base and helps form the roux for thickening
All-purpose flour – Works with butter to create a roux that thickens the soup
Half-and-half – Forms the creamy base of the soup
Velveeta – Creates smooth, creamy texture and consistent melting
White pepper – Adds subtle heat without visible specks
Garlic powder – Provides savory depth
Hot pepper sauce – Balances richness and adds subtle heat
Bacon – Adds crispy texture and smoky flavor
Shredded Cheddar cheese – Provides sharp cheese flavor and visual appeal
Fresh chives or green onions – Adds fresh flavor and color
Fresh parsley – Brings fresh herb flavor and color

O'Charley's Baked Potato Soup ingredients

Equipment Needed

Large Dutch oven or heavy-bottomed pot
Second large saucepan
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or whisk
Colander or strainer
Potato masher (optional)

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 saucepan or 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 to blend the melted Velveeta into the soup base.
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.

Copycat O'Charley's loaded potato soup topped with shredded cheese, bacon, and chives.

Pro Tips for Perfect Results

Don’t peel the potatoes – the skins add color and nutrition
Keep heat low when melting Velveeta to prevent scorching
Stir frequently to prevent sticking
Test potato doneness with a fork before adding to soup base
For thicker soup, mash some potatoes against side of pot

Troubleshooting Common Issues

Soup Too Thick?

Add warm milk or half-and-half gradually until desired consistency

Soup Too Thin?

Simmer uncovered to reduce
Make a small amount of roux and whisk in

Grainy Texture?

Lower heat when melting cheese
Add cheese gradually
Use freshly grated cheddar for topping

Recipe Scaling

To halve: Reduce all ingredients except seasonings (adjust to taste)
To double: Double all ingredients, use larger pot
Cooking time remains the same

Dietary Modifications

Gluten-free: Use 1:1 gluten-free flour blend
Lighter version: Use milk instead of half-and-half, reduced-fat cheese
Vegetarian: Omit bacon, add smoked paprika for smoky flavor

What to Serve with O’Charley’s Loaded Potato Soup

Pair this soup with a salad or sandwich to complement its flavors. For instance, serve it with a chicken bacon ranch sandwich, mixed greens salad, jalapeno grilled cheese, or a wrap!

You can also enjoy it with something lighter, such as focaccia bread, dinner yeast rolls, or a side of fresh fruit. The flavorful soup doesn’t clash with many foods, which makes it easy to choose accompaniments.

How to Store This Homemade Soup

You can either refrigerate or freeze this soup since it reheats well. For either storage method, you need to transfer it to an airtight container first.

Keep the toppings, such as the chives, bacon, and shredded cheese, separate in resealable bags. The soup will last about 3-4 days in the refrigerator and up to 6 months in the freezer. If you freeze the soup, thaw it in the refrigerator overnight before you reheat it.

What is The Best Way to Reheat Loaded Potato Soup?

Reheat the leftover soup in a pan on the stovetop over medium heat, stirring occasionally. You can add more half-and-half or milk if it is too thick.

Copycat O'Charley's loaded potato soup in a bowl.

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