O’Charley’s Baked Potato Soup

This is a creamy cheese potato soup that can be made easily in your home.  It has all of the goodness of a baked potato in a creamy soup. Red Potatoes make this soup extra special.
o charleys baked potato soup
Potato Soup is a favorite of mine. This soup is particularly tasty. The red potatoes in this soup make for a nice change. The soup is creamy and filled with cheese. You will want to serve this soup up with some freshly grated cheese, crisp bacon, and some sliced scallions to make it even more like a baked potato.

O’Charley’s Baked Potato Soup

O'Charley's Baked Potato Soup

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Soup Recipes
  • Prep time:10 minutes
  • Cook time:30 minutes
  • Serves: 10
O'Charley's Baked Potato Soup

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

Print Recipe
  • Bev

    “Baked Potato?” Where in the recipe does it mention baking potatoes? All I see are directions to ”boil” them. My question is, ”Am I missing something or are the instruction incorrect?”

    • stephaniemanley

      It refers to the flavor of the soup, that it is like the flavor of a baked potato. I hope you give the soup a try.

  • Gale Kana Jones

    Fresh Basil & Thyme really kicks it up a notch..

    • stephaniemanley

      Great suggestions. Thank you.

  • batty

    This is absolutely delicious. thanks for the recipe

    • stephaniemanley

      I am glad you enjoyed it.

  • Sarah Martin

    I just made this in a crock pot. True about the potatoes being mushy! I have little ones so I wasn’t too worried as they need an easy chew : ). I used potatoe flakes instead of flour and it was soooo yunmy!

    • stephaniemanley

      I am happy to hear this works in a crock pot too.

  • 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…

    • Jane Bass

      since there is no other liquid Im guessing 8 Cups

  • 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.