O'Charley's Loaded Potato Soup

"A clone of O'Charley's delicious soup."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by run for your life photo by run for your life
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Tracy K. photo by Tracy K.
Ready In:




  • Dice unpeeled red potatoes into 1/2 inch cubes.
  • Place in large saucepan; cover with water and bring to a boil.
  • Let boil for 10 minutes or until 3/4 cooked.
  • In a separate pan, 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.

Questions & Replies

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  1. vickie s.
    Does everyone not peel the potatoes?
  2. Candy C.
    The recipe isn’t showing how much pepper and garlic powder. Does anyone know ?
  3. Narissa M.
    It sAys melted velvetta, what’s the best way to melt it! Don’t want to burn it


  1. Jann Edwards
    I've made this several times. Everybody LOVED it!
  2. IamChefRosie
    The reason that this may not taste like O"Charley's Soup is because the recipe is not right. I worked there for 7 years and here is the exact recipe that we follow at the restaurant. You can adjust it to meet your needs.<br/>15#'s of Fresh New Potatoes cut 3/8 x 3/8 x 1" skin on so wash them first<br/>("Do not over cook them, they should be soft but firm , portion them in 5 pounds bags, and refrigerate them. Heat them in microwave until and then add to soup as you go. They will become mussy if you add them straight to the soup!. <br/>8 gal Water ( 4 to use when boiling the potatoes) 4 gal to prepare the Cream soup base<br/>4 Pk cream soup base<br/>4 0z Chicken Base (weight)<br/>2 #10 Cans cheese sauce <br/>2 TBS white pepper<br/>2 TBS Garlic Power<br/>2 TBS Tabasco sauce<br/>1/2 cp.. Jalapeño juice<br/> Mix the cream soup base with the water, Bring to boil and reduce heat for 20 min.<br/>After simmering add Chicken base, cheese sauce, white pepper, garlic powder, Tabasco sauce and Jalapeño juice.<br/>Mix well simmer for 10 min.<br/>This yields 6 gallons<br/>Shelf life is 3 days, you can refrig and reheat in Microwave or stove top.<br/><br/>,
  3. mandy rothering
    It isnt exactly the same as the restaurants, but it is close and very good!!!
  4. caustin01
    I don't know what happened during the process to where some reviewers came out with a negative review of this. I found it to be some of the best potato soup I've ever put in my mouth! I noticed the same reviews with a Panera Bread Broccoli Soup recipe here and it came out great when I made it. "Guess it's just my great cooking ability.......", Chris said arrogantly.
  5. Jonathan Melendez
    I made this soup just as directed and it turned out AMAZING!! I could not stop eating it. I had it for lunch throughout the week. Can't wait to make it again!


  1. caustin01
    Black pepper was used instead of white pepper and the parsley was omitted. The mixture was also too soupy after adding half-and-half and heating, so I used the ole "flour and cool water" mixture and added a little bit at a time until I got the thicker consistency I was looking for.
  2. terrib726
    I have made this recipe twice and made changes for simple mistakes like the amount of butter to flour will not allow a good roux to form, therefore, the soup will not be as thick as it should be. I had to add more flour and used only milk and cooked the potatoes in the microwave for 10 minutes then added it to the soup. MUCH faster to do it this way and much tastier. Use bacon bits instead of cooking bacon. The soup thickened up nicely when I added the cooked potatoes and it was delicious
  3. fat lil girl
    this is one of the best soups i've ever eaten!! i use white potatoes, half milk and half water instead of half and half, use just the velveeta no cheddar cheese, instead of frying bacon i use the real bacon pieces (soft ones) a whole package, and dried chives and parsley also add some green onion...mmmmm good stuffs!! can't say enough good stuff about this soup! hint!! do not boil, it will clump the milk, it still tastes good but looks a little funny...LoL
  4. Action Bob
    This soup is incredible! It's way better than the soup served at O'Charlies. Like most others, I altered the recipe a bit. I used 4 cups half and half, 1 cup 2% milk, 1 cup chicken stock. Also, I used fresh black pepper instead of white pepper. In my opinion, It also helps to boil the potatoes in chicken stock rather than water. My wife says it's the best soup she has ever had! I will be making this again for sure! Thanks!


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