Copycat O'Charley's Loaded Potato Soup

Copycat O'Charley's Loaded Potato Soup

from insanelygoodrecipes.com
60 min
4 servings

Filled with chunks of potatoes, plenty of cheese, and a heavenly creamy broth, this copycat O'Charley's loaded potato soup recipe is the real deal.

Ingredients

  • 3 pounds red potatoes
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups half-and-half
  • 1 (16 ounce) package Velveeta cheese, diced
  • 1 tablespoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon hot pepper sauce
  • 1/2 pound bacon, crisply fried, for topping
  • 1 cup cheddar cheese, shredded, for topping
  • 1/2 cup fresh chives, chopped, for topping
  • 1/2 cup fresh parsley, chopped, for topping

Directions

  1. 1

    Dice the potatoes into half-inch cubes with the skins on. Transfer them to a large saucepan and cover with water. Bring the water to a boil and cook until they're about 3/4 cooked. They should be slightly firm in the middle - about 10 minutes.

  2. 2

    While the potatoes cook, melt the melted butter in a large saucepan over medium heat. Sprinkle over the flour and whisk until smooth. Cook for 1-2 minutes, then turn the heat to low and slowly pour in the half & half. Stir continuously until the mixture starts to thicken.

  3. 3

    Add the diced Velveeta in 1/2 cup additions, and stir until smooth and melted. Stir in the white pepper, garlic powder, and hot pepper sauce. Taste and adjust as needed.

  4. 4

    When the potatoes are ready, drain them and add them to the sauce. Cover the pan and cook on low for 30 minutes. Occasionally raise the lid to stir.

  5. 5

    After 30 minutes, stir the soup once more, portion it into bowls, add the toppings, and serve.