O’Charley’s Baked Potato Soup

This is a creamy cheese potato soup that can be made easily in your home. Red Potatoes make this soup extra special.

O'Charley's Baked Potato Soup

O’Charley’s Baked Potato Soup

O'Charley's Baked Potato Soup

Author: CopyKat.com
Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Soup Recipes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 10

This soup is very tasty!

Ingredients

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cup half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Instructions

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

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Rachel

This is close, but I worked as a lead cook in the restaurant & we use jalapeño juice not the hot pepper sauce & used a sharp cheddar sauce like cheez whiz. Velveeta just doesn’t have the bold flavor.
http://www.facebook.com/harlequinclown Christie Garbe

Use potato flakes instead of flour to thicken with. Flour in my opinion, takes away flavor whereas the potato flakes makes them richer and creamier!
- http://www.copykat.com Stephanie
  
  That sounds like a great idea! I can see how that will add more flavor.
rachael cade

ok…8 cups or 8 oz of half and half?? i thought that was kind of a shocking amount…just making sure it wasn’t a typo…
Jessica Ash

Do not put in 8 cups of half and half! This just taste like cream! Yuck
Caslin04

can you do it in a crock pot, looking for easy ideas for the winter.
Amanda

Can you substitute butter? I’m not a fan of margarine.
Liz13506

This if delicious I also like to fry bacon in the bottom of the pot then take it out and use the bacon dripings to make your roux instead or with the butter
LORA JAMERSON

I LOVE YOUR SITE BUT WHEN YOU PRINT THE RECEIPE YOU SHOULD HAVE THE OPTION OF PRINTING IT TO A RECEIPE CARD (EX. 4X6)
- http://www.copykat.com Stephanie
  
  Thanks for your suggestion, I will keep it in mind.
Austin Plyler

I tried to make a half batch of this, but I couldn’t get the half and half to thicken with the margarine and flour.

Was your heat up high enough? Sometimes if the heat isn’t up high enough. Also, were you using real margarine, and not a low calorie spread?
Donna

All purpose or self rising flour?
all purpose flour will do ~Stephanie
Linda

How many servings does this make?
I have updated the recipe for servings ~Stephanie
kim reed

What is half and half?
half and half is a milk product that contains more fat than whole milk, and less than heavy/whipping cream. ~Stephanie
http://www.copycat.com Samara

what about those who dont have a dutch oven??
- http://www.copykat.com admin
  
  I would use a really large heavy pot instead.
  - Caslin04
    
    can you do it in a crock pot?
    - Stephanie Manley
      
      I haven’t done this in a crockpot. I might thing that with the potatoes being heated for that long, and then maybe getting reheated at some point, this might get pretty mushy. Maybe others have thoughts.