Creamy and thick, this potato soup is topped with savory cheese, fresh chives and crumbled bacon. It tastes just like O’Charley’s loaded baked potato soup!
Cream-based, silky and rich, this is almost an exact copycat of O’Charley’s loaded baked potato soup. A delicious indulgence that will have you coming back for a second bowl!
Over the years I’ve gone back to O’Charley’s and was a little disappointed to find that the soup had changed. It didn’t seem to have as much flavor, used different potatoes and the chives had disappeared completely. Bummer!! Thankfully, we live in a computer age where there are copycat recipes for just about any restaurant out there
I found a decent base recipe on CDKitchen, made a few tweaks and came up with a truly delicious copycat of the original!
Some of the parts of this soup can be made ahead of time, which can really cut down on the time spent in the kitchen on the night of. The bacon can be cooked ahead of time and crumbled, chives can be chopped and kept in the refrigerator, and the potatoes can be par-boiled and kept in the refrigerator.
For this recipe, I think the garnishes are pretty much a “must”… they take a good soup and make it OMG great!
Soooooo creamy!!
Save yourself a trip to the restaurant… make this loaded baked potato soup at home, you won’t regret it
Cream-based, silky and rich, this is almost an exact copycat of O’Charley’s loaded baked potato soup. A delicious indulgence that will have you coming back for a second bowl!
Over the years I’ve gone back to O’Charley’s and was a little disappointed to find that the soup had changed. It didn’t seem to have as much flavor, used different potatoes and the chives had disappeared completely. Bummer!! Thankfully, we live in a computer age where there are copycat recipes for just about any restaurant out there
I found a decent base recipe on CDKitchen, made a few tweaks and came up with a truly delicious copycat of the original!
Some of the parts of this soup can be made ahead of time, which can really cut down on the time spent in the kitchen on the night of. The bacon can be cooked ahead of time and crumbled, chives can be chopped and kept in the refrigerator, and the potatoes can be par-boiled and kept in the refrigerator.
For this recipe, I think the garnishes are pretty much a “must”… they take a good soup and make it OMG great!
Soooooo creamy!!
Save yourself a trip to the restaurant… make this loaded baked potato soup at home, you won’t regret it
INGREDIENTS
- 3 lbs. red potatoes
- 1/4 cup butter
- 1/4 cup flour
- 4 cups half-and-half
- 4 cups milk
- 16 oz Velveeta cheese, melted
- 3 cans Campbell's Cheddar Cheese soup
- Black pepper, to taste
- Garlic powder, to taste
- 1 1/2 - 2 tsp hot sauce
- 1/2 lb bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- Fresh chives, chopped
INstructions
- Wash and scrub potatoes. Dry, and dice into 1/2" cubes. Place potatoes in a large pot, cover with water, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside.
- In a large dutch oven or stock pot, melt butter over MED heat. Add flour and whisk until smooth. Let flour mixture cook about 30 seconds.
- Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
- Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
- Stir in hot sauce, pepper and garlic powder.
- Add in boiled potatoes, stir, and place lid on pot.
- Cook over LOW heat for 30 minutes, stirring occasionally.
- To Serve:
- Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.
NOTE : (source)
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