O'Charley's Baked Potato Soup Recipe

O'Charley's Baked Potato Soup Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Lbs. Red Potatoes

  • Cup Butter, Melted

  • ¼

    Cup Flour

  • 2

    Quarts Half & Half

  • 1 Pound Block Velveeta Cheese, Melted

  • White Pepper, To Taste

  • Garlic Powder, To Taste

  • 1

    Tsp. Hot Peper Sauce

  • ½

    Lb. Bacon, Fried Crisply

  • 1

    Cup Cheddar Cheese, Shredded

  • ½

    Cup Fresh Chives, Chopped

  • ½

    Cup Fresh Parsley, Chopped


Dice unpeeled red potatoes into 1/2 inch cubes. Place in large Dutch oven, covered with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a seperate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half & hal, stirring constantly. Continue to stir until smooth and liquid begins to thiken. 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


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