O’Charlies Baked Potato Soup It’s everything potato soup should be — and then some. Our Secret Restaurant Recipe for their Baked Potato Soup tastes just like O’Charlies.
Photo by whitneyinchicago
UPDATE – Yes, somehow we managed to misspelled O’Charley’s AND call this soup by the wrong name – on the same post.
We rewrote this page with the correct spelling, but we decided to leave this version of the page up as is – misspelling and all – because it is getting quite a few visitors. Apparently, we are not the only one who spell it the wrong way.
If you like, you can view the correctly spelled and named post HERE – O’Charley’s Loaded Potato Soup. The 2 posts and recipes are exactly the same except for the spelling and name.
O’Charlies Baked Potato Soup
An O’Charlies Copycat Recipe
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O’Charlies Baked Potato Soup
O’Charlie’s is a VERY regional restaurant — mainly in the Midwest.
But even if you have never eaten at an O’Charlie’s or even heard of them, you are gonna LOVE O’Charlie’s Baked Potato Soup Restaurant Recipe.
Trust me — It’s everything potato soup should be — creamy, cheesy, bacon-y (is that a word?) — and then some!
O'Charlies Baked Potato Soup Restaurant Recipe
O’Charlies Baked Potato Soup It’s everything potato soup should be -- and then some. Our Secret Restaurant Recipe for their Baked Potato Soup tastes just like O’Charlies.
Ingredients
- 3 pounds Red Potatoes
- 1/4 cup Butter melted
- 1/4 cup Flour
- 2 quarts Half-and-Half
- 1 pound block Velveeta Cheese melted
- White Pepper to taste
- Garlic powder to taste
- 1 teaspoon Hot Pepper Sauce
- 1/2 pounds Bacon fried crisp
- 1 cup Cheddar Cheese shredded
- 1/2 cup fresh Chives chopped
- 1/2 cup fresh Parsley chopped
Instructions
- Dice unpeeled red potatoes into 1/2-inch cubes.
- Place in a large Dutch oven, cover with water and bring to a boil.
- Let boil for 10 minutes or until almost cooked.
- In a separate large Dutch oven, 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.
O'Charlies Baked Potato Soup
An O'Charlies Copycat Recipe
To See ALL of Our O'Charlies Copycat Recipes - Click HERE To See ALL of Our Soup Copycat Recipes - Click HERE To See ALL of Our Family Casual Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of Baked Potato Soup is by WhitneyInChicago – Visit Whitney’s blog here – http://whitneyinchicago.wordpress.com/ and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Thank you, Whitney. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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February 23, 2012 @ 7:46 pm
This is amazing! Thanks for the link!!!
You are quite welcome, Christie.
Mark
May 31, 2012 @ 7:20 pm
Hello, I Love your website. I have a question about O’charlies baked potato restaurant Soup. I cannot eat Velveeta Cheese. Is there a cheese that will not be oily or is there anything I can do to not have it be Oily? do I need to omit any other ingredients if not using velveeta cheese. also how much cheese would I use compared to velveeta.
Thank You
Thank you for the comment.
Wow. I’m really sorry, but I don’t think I can answer that question. I don’t feel comfortable telling you what to substitute if you are allergic or have a medical problem.
I have made this soup a couple of times — but to be honest, I use sharp cheddar cheese. I just like the taste better than Velveeta. It may not be exactly like O’Charlie’s — but that’s not what I am after.
While real cheese probably isn’t as oily as Velveeta, I think all cheese would be a bit oily. It’s all made with milk after all.
Good luck and thanks for reading.
Mark