Copycat O’Charley’s Loaded Potato Soup

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Want to make a tasty soup that feels like a warm hug? You’re in luck! This copycat O’Charley’s loaded potato soup recipe is just what you need. It’s packed with chunky potatoes, gooey cheese, and a rich, creamy broth that will make your taste buds dance.

You can whip up this yummy soup in about an hour. It’s perfect for chilly days or when you’re craving some comfort food. Plus, you can add fun toppings like crispy bacon, shredded cheese, and fresh herbs to make it even more special.

Exact Ingredients List

Here’s what you’ll need to make this copycat O’Charley’s loaded potato soup:

• 3 pounds red potatoes
• 1/4 cup butter
• 1/4 cup flour
• 8 cups half-and-half
• 16 ounces Velveeta cheese, diced
• 1 tablespoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon hot pepper sauce

For the toppings:

• 1/2 pound bacon, fried crispy
• 1 cup shredded cheddar cheese
• 1/2 cup fresh chives, chopped
• 1/2 cup fresh parsley, chopped

You’ll notice the recipe keeps the potato skins on. This adds extra flavor and texture to your soup. The Velveeta cheese helps create a smooth, creamy base that’s hard to resist.

Don’t forget to grab some hot pepper sauce. It gives your soup a nice kick without being too spicy. The crispy bacon and fresh herbs on top really make this soup stand out.

Instructions

You’ll start by dicing the red potatoes into half-inch cubes. Leave the skins on for extra flavor and texture. Put them in a big pot, cover with water, and bring to a boil. Cook for about 10 minutes until they’re almost done but still a bit firm in the middle.

While the potatoes boil, melt butter in another large pot. Add flour and whisk until smooth. Cook this mixture for a minute or two. Then, lower the heat and slowly pour in the half & half. Keep stirring as it thickens.

Now, add the Velveeta cheese bit by bit. Stir until it’s all melted and smooth. Mix in the white pepper, garlic powder, and hot sauce. Give it a taste and adjust the seasoning if needed.

When your potatoes are ready, drain them and add them to the cheesy sauce. Cover the pot and let it simmer on low for 30 minutes. Remember to stir occasionally.

After half an hour, your soup is ready! Scoop it into bowls and top with crispy bacon, shredded cheddar, chives, and parsley. Enjoy your homemade O’Charley’s loaded potato soup!

Possible Substitutes List & Recipe Variations

You can easily tweak this recipe to suit your taste or use what you have on hand. Here are some tasty substitutions and variations to try:

Potatoes: Swap red potatoes for Yukon gold or russet potatoes. Just peel them first if using russets.

Cheese: No Velveeta? Use shredded cheddar or a mix of cheddar and American cheese instead.

Half-and-half: For a lighter version, use whole milk or a mix of milk and heavy cream.

Toppings: Get creative! Try sour cream, green onions, jalapeños, or even crumbled cornbread.

Want to make it meatier? Add cooked, diced ham or sausage to the soup. For a veggie boost, toss in some corn or diced carrots.

To make it gluten-free, use cornstarch instead of flour to thicken the soup. Start with 2 tablespoons mixed with cold water.

For a spicier kick, add extra hot sauce or a pinch of cayenne pepper. You can also stir in some smoked paprika for a smoky flavor.

Remember, these changes might affect the texture or cooking time slightly. Adjust as needed and have fun experimenting!

Tips, Tricks & Storing

Want to make your soup extra creamy? Try using a potato masher to break up some of the potato chunks. This will thicken the soup and give it a smoother texture.

For a healthier version, swap half the potatoes for cauliflower. You’ll still get that creamy texture with fewer calories.

Don’t have Velveeta? Use shredded cheddar cheese instead. It’ll melt just as well and give your soup a sharper flavor.

Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to thin it out if needed.

Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Try these fun topping ideas:

• Crispy onions
• Diced jalapeños
• Sour cream
• Crumbled cornbread

Make a big batch on Sunday and enjoy it all week. It’s perfect for quick lunches or easy dinners.