O'Charley's Baked Potato Soup

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Apr. 27, 2014

This is a creamy cheese potato soup that can be made easily in your home. It has all of the goodness of a baked potato in a creamy soup. Red Potatoes make this soup extra special.


Red potatoes 3 Pound , cleaned, diced
Margarine 1/4 Cup (4 tbs)
Flour 1/4 Cup (4 tbs)
Velveeta cheese 16 Ounce , melted
Hot pepper sauce 1 Teaspoon
Garlic powder To Taste
Pepper To Taste
Half and half 8 Cup (128 tbs)
Water 8 Cup (128 tbs) ((as needed))
For garnish
Grated cheddar cheese 1 Cup (16 tbs)
Bacon 1/2 Pound



1. In a large pot, place potatoes, cover with water, add salt and boil for 10 to 15 minutes.

2. In a pan, cook bacon until crisp. To the same pan , add butter and flour, cook for about a minute.

3. Add about a cup of half and half, mix and add in the remaining half and half. Add velveeta cheese, hot sauce, pepper, garlic powder and drained potatoes. Allow to simmer.


4. Serve garnished with bacon and cheddar cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 585Calories from Fat 334

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 985 mg41.04%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet