Copycat Loaded Baked Potato Soup
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 -8
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Course
Main Course, Soup, Others
Copycat Loaded Baked Potato Soup
Description
This creamy potato soup uses red potatoes diced and boiled in chicken stock until nearly tender, drained, then combined with a roux made from butter and flour. The base is enriched with a mixture of half-and-half, milk, Velveeta cheese, and canned cheddar cheese soup, which smooths out to a thick and velvety texture. Seasonings including garlic powder, black pepper, and a touch of hot sauce provide a mild savory heat and depth.
The finished soup simulates a loaded baked potato with a rich, creamy mouthfeel and mild, cheesy flavor. Topping each serving with shredded cheddar, crumbled bacon, and chopped fresh chives reinforces the baked potato concept with savory, smoky, and fresh garnishes.
It is suited for hearty meals and can be altered by substituting part of the half-and-half with chicken stock for lighter texture or different flavor balance as suggested in the recipe notes. The soup must be gently reheated and stirred to maintain smoothness and prevent scorching.
The recipe emphasizes slow, gentle cooking after adding cheeses to fully melt and marry flavors without curdling or separation.
Ingredients
- 3 lbs potato red
- 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 cheddar cheese soup Campbell's brand, canned
- 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
- chive chopped, fresh
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
- This recipe aims for an ultra creamy texture similar to O'Charley's original soup, achieved with half-and-half and cheese mixtures.
- If you prefer less dairy richness, substitute some of the half-and-half with chicken stock to lighten the soup without losing flavor.
User Reviews
Overall Rating
4.4
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