Name: COPYCAT O'CHARLEY'S LOADED BAKED POTATO SOUP
Prep time: 10 min
Cook time: 50 min
Yield: 4 people
Ingredients: 3 lbs red potatoes; chicken stock (enough to cover potatoes); ¼ cup butter; ¼ cup flour; 4 cups half-and-half; 4 cups milk; 16 ounces Velveeta cheese melted; 3 cans Campbell's Cheddar Cheese soup; 2 tsp Black pepper more or less (to taste); 2 tsp Garlic powder more or less (to taste); 2 tsp hot sauce; ½ lbs bacon cooked and crumbled; 1 cup cheddar cheese shredded; fresh chives chopped

Do y’all have an O’Charley’s restaurant near you?

We’re lucky enough to have one in the next town so we visit pretty frequently.

Every time we eat there, Son #3 orders a soup that he raves about EVERY. SINGLE. TIME.

I found a copycat recipe on The Chunky Chef.

COPYCAT O'CHARLEY'S LOADED BAKED POTATO SOUP

Course

Appetizer, Side Dish

Cuisine

American

Keyword

Potatoes, soup

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people

Ingredients

3 lbs red potatoes
chicken stock enough to cover potatoes
¼ cup butter
¼ cup flour
4 cups half-and-half
4 cups milk
16 ounces Velveeta cheese melted
3 cans Campbell's Cheddar Cheese soup
2 tsp Black pepper more or less to taste
2 tsp Garlic powder more or less to taste
2 tsp hot sauce
½ lbs bacon cooked and crumbled
1 cup cheddar cheese shredded
fresh chives chopped

Course

Appetizer, Side Dish

Cuisine

American

Keyword

Potatoes, soup

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people

Ingredients

3 lbs red potatoes
chicken stock enough to cover potatoes
¼ cup butter
¼ cup flour
4 cups half-and-half
4 cups milk
16 ounces Velveeta cheese melted
3 cans Campbell's Cheddar Cheese soup
2 tsp Black pepper more or less to taste
2 tsp Garlic powder more or less to taste
2 tsp hot sauce
½ lbs bacon cooked and crumbled
1 cup cheddar cheese shredded
fresh chives chopped

Instructions

Wash and scrub potatoes. Dry, and dice into 1/2" cubes. Place potatoes in a large pot, cover with chicken stock, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside.
In a large dutch oven or stock pot, melt butter over medium heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
Stir in hot sauce, pepper and garlic powder.
Add in boiled potatoes, stir, and place lid on pot.
Cook over Low heat for 30 minutes, stirring occasionally.
Pour into soup bowls and top with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.

This soup is perfect on a cold winter day and you just want to cuddle up on the couch and sip something nice and warm.

Let me know if you like it. We sure did!

Hope your weekend was fun! Ours was full of ultimate frisbee and family time.

#10 is Son #4 and he is so fun to watch!!

The guy in black is my guy skying the two white jersey guys!! He won the disc!!!!! I’m the crazy mom in the pink jacket in the background with Son #2 cheering along with me.

After the second day of the tournament the family got together to celebrate Chinese New Year (Year of the Rat) at a nearby restaurant called Shiki Sushi in Durham, NC and it was fancy and yummy!!