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o'charleys loaded potato soup

(3 ratings)
Recipe by
Selena Parisher
Wilmington, NC

I can't remember the last time I had the soup at O'Charleys, but if it's better than this, I'll be amazed! (Note: you can substitute milk for all or part of the half and half to reduce fat content, I used 2 cups milk and 2 cups half and half.

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For o'charleys loaded potato soup

  • 1 1/2 lb
    red potatoes
  • 1/8 c
  • 1/8 c
  • 4 c
    half and half (see personal note above)
  • 1/2 pkg
    velveeta cheese, melted (8 oz)
  • 1/2 tsp
    hot pepper sauce (red tobasco)
  • white pepper
  • garlic powder
  • shredded cheddar cheese
  • 1/4 lb
    crispy fried bacon, crumbled (optional, if serving to vegetarians!)
  • fresh chives (dried is okay)
  • fresh parsley (dried is okay)

How To Make o'charleys loaded potato soup

  • 1
    Wash but don't peel potatoes, dice into 1/2 inch cubes.
  • 2
    cover with water and bring to boil in large saucepan.
  • 3
    boil until about 3/4 cooked, 10-15 minutes.
  • 4
    in a separate pan, melt butter on low heat and then mix flour in. Mix until smooth.
  • 5
    gradually add half and half to the mixture, stir constantly until smooth and thickened.
  • 6
    Add melted Velveeta Cheese, stir well.
  • 7
    Add drained potatoes to mixture.
  • 8
    Add white pepper, garlic powder and hot pepper sauce (start with a 1/2 tsp. and add more if you like it hot!)
  • 9
    Cover, cook for 30 mins on low, stir occasionally.
  • 10
    Time to serve! After pouring into serving bowls, each diner can add cheddar, bacon, chives, and parsley to taste. Enjoy!

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