Copycat Loaded Baked Potato Soup

Name: Copycat Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 -8
Ingredients: 3 lbs red potatoes; chicken stock; 1/4 cup butter; 1/4 cup flour; 4 cups half-and-half; 4 cups milk; 16 oz Velveeta cheese; 3 cans Campbell's Cheddar Cheese soup; 2 tsp black pepper; 2 tsp garlic powder; 1 1/2 - 2 tsp hot sauce; 1/2 lb Bacon; 1 cup cheddar cheese; fresh chives

User Reviews

4.4

210 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 -8
Course
Main Course, Soup, Others

Copycat Loaded Baked Potato Soup

Dominic Jacobs

Report

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!

Share:

I Made This!

157 people made this

Print

42 people printed this

Save this

126 people saved this

Ingredients

Servings

3 lbs red potatoes
chicken stock (enough to cover 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
2 tsp black pepper more or less, to taste
2 tsp garlic powder more or less, to taste
1 1/2 - 2 tsp hot sauce
1/2 lb Bacon cooked and crumbled
1 cup cheddar cheese shredded
fresh chives chopped

Add to Shopping List

Instructions

Wash and scrub potatoes. Dry, and dice into 1/2" cubes. Place potatoes in a large pot, cover with chicken stock, 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 1-2 minutes.
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.

Notes

** Recipe adapted from CDKitchen
This soup is supposed to be ultra creamy, like the original O'Charley's version. If you aren't a fan of milk/half and half based soups, then try substituting some of the half and half for chicken stock