O'Charleys Loaded Potato Soup

Selena Parisher


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 votes

20 Min
45 Min


  • 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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