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O'Charley's Baked Potato Soup

recipe at a glance
Rating: 4/5 4 stars
22 reviews
6 comments

ready in: 30-60 minutes
serves/makes:   10
  

recipe id: 1698
cook method: stovetop

O'Charley's is known far and wide for their awesome baked potato soup. This copycat recipe gets rave reviews and some speculate it's even better than the original restaurant soup!

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ingredients

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

directions

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 3/4 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.

added by

gennyblake

nutrition

817 calories, 59 grams fat, 44 grams carbohydrates, 33 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
1359%
number of 4 star votes on this recipe
15%
number of 3 star votes on this recipe
314%
number of 2 star votes on this recipe
15%
number of 1 star votes on this recipe
418%
number of unrated comments on this recipe6



Registered Member at CDKitchen.com
Member since:
Sep 29, 2013





REVIEW: recipe rating
Curious about the review that said that OC's uses french fries so I used frozen fries instead of red potatoes. I have to say it was pretty good!


Guest at CDKitchen.com




REVIEW: recipe rating
I make this soup all the time. I've used regular potatoes, frozen french fries, and hash browns in it - and they all work fine. The flavor of this soup is addicting!


Guest at CDKitchen.com

Soup lover

COMMENT:
OCharleys actually uses french fries in their soup, not red skinned potatoes. This is a great way to use left over french fries!!


Guest at CDKitchen.com




REVIEW: recipe rating
I thought this soup was better than O'Charley's. I had their soup before I made this recipe and I tasted O's after I made this soup. Yours is much better! Rave reviews from us!!Five stars all the way! My family loves this soup!


Guest at CDKitchen.com

victoria

COMMENT:
we love baked potato soup and I have several recipes. Many times I se a bag of Idaho hash browns to sub for the potatoes. Especially like the Countrty Style hashbrowns hat have added chopped peppers and onions. Also, would not use as much half and half-dive it and add whole milk. A can of Cream of Celery soup gives it that good celery taste. This recipe you gave is good but certainly needs your own personal touches/tweaking.


Guest at CDKitchen.com




REVIEW: recipe rating
I was looking for an O'charleys recipe and found this one. It does not taste exactly like it but me and my family love this one. I will continue to use this recipe. Very Good and easy!


Guest at CDKitchen.com




REVIEW: recipe rating
I fixed this soup for a Christmas party and everyone loved it. It was easy to make and only two pans to clean up.


Guest at CDKitchen.com




REVIEW: recipe rating
After reading all the reviews, I admit I was a little skeptical of trying this soup... but I took a leap of faith and it was wonderful! Due to complaints on reviews over thickness, the only thing I done different was I used a quart of half and half and once I put the potatoes in I added appox. 2 more cups of 2% milk.
(6 cups of total rather than 8). It was great. Even my very picky husband loved it. This will be one of our favorites especially on a cold snowy day like today:)


Registered Member at CDKitchen.com
Member since:
Mar 22, 2010





REVIEW: recipe rating
I tried this recipe today. My family loved it. I added a few little extra things to the recipe.

I added 3 tsp. of hot sauce. I made the rue, with 1 stick of margarine and added enough flour where the rue was very thick (about 6 Tbs. flour). I also cut up 1 small onion and chopped it very fine and sauted it in the bacon grease rendered from frying your bacon). I added 1 cup of sour cream and 1 TBS. garlic powder. I also added more pepper.

In individual bowls, add your shredded cheddar cheese, bacon pieces and chopped green onions.

Great with buttered bagets, sprinkled with garlic powder and toasted until crisp.

It makes a lot and my family said this was just as good as O'Charley's.

The folks that said it was horrible, must not know how to cook.


Guest at CDKitchen.com




REVIEW: recipe rating
I don't know what you guys did to the recipe, but everyone who has eaten the soup is made thinks it is very good. Every bit as good as O'Charleys.


Guest at CDKitchen.com




REVIEW: recipe rating
I love this recipe,however i did tweak it. I add additional flour to help thicken. I also add shredded cheddar to the recipe. I use more hot sauce than called for, about 2 teaspoons. I also use 1 tablespoon of garlic powder with herbs and a tablespoon of pepper as well as some seasoned pepper. I throw in 1/2 lb of diced ham. When ready to serve, I add shredded cheddar, chopped green onions and a sprinkle of parsley


Guest at CDKitchen.com




REVIEW: recipe rating
Not very good. its like mush potato soup! not nearly creamy cheesey enought, to juicy even after adding more velveeta, too much half and half make it to rich.


Guest at CDKitchen.com




REVIEW: recipe rating
I make this recipe all the time. My family is always asking for it. Ive tried other baked potato soups but this one is by far the best. My husband prefers mine over local resteraunts. My Mother begs me to make it all the time.


Guest at CDKitchen.com




REVIEW: recipe rating
I've made this receipe several times with some minor tweeking and it tastes just like O'Charley's. Instead of the amt. of half and half called for, I just used 4 cups with a can of Swanson's chicken broth and 1 cup of milk. I left off the garlic powder and was generous with the white pepper. Also note: Do not overcook the potatoes or the texture will not turn out right; and of course you must use the garnishes. Yummy! My grandson wants this for his birthday dinner every year if we don't go to O'Charleys.


Guest at CDKitchen.com




REVIEW: recipe rating
My husband and I love O'Charley's baked potato soup. He is a very picky eater and he loved this recipe! I did add 1 can of chicken broth and thickened it with a little more flour. If you take your time, it will turn out great!


Guest at CDKitchen.com




REVIEW: recipe rating
I have made this basic soup mant itmes. I use the red potatoes (4lbs), and cube them. For the sauce I make the roux as described but I use only 1/2 the half & half. Incorporate it then I will add 1/2 the velveeta, a bit more garlic than called for and the hot sauce, salt and pepper Once the velveeta is melted I will add another roux mixture make with chicken stock about 4 cups Then I will take about 1 cup of the cooked potatoes and stir then in. Breaking them up. This will help with the thickening. Then I will add the other potatoes and fold them in. I will then add 1 8oz pkg of grated cheese. I have tried many kinds we prefer the colby monterey blend. I also add parsley, a pinch of celery salt and it is good to go.


Guest at CDKitchen.com

man cook

COMMENT:
I read the reviews first and tried some of the tweeks right off. Try using only 1qt. of half&half, 3 cans cambells cheddar cheese soup instead of Velveta, boil your spuds in chicken stock, use twice the hot sauce and mix the sauce into the potatoes and stock.This made a very tasty soup,served with sourdoh bread or Chibatta.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I had this soup at o'charley's and could not finish it, it was so watery. Any soup that calls for velveeta is suspect in my book. I would suggest doctoring a basic baked potato soup. Why the red potatoes need to be cut into julienne I have no idea.


Guest at CDKitchen.com




REVIEW: recipe rating
I've made this recipe several times and yes it does need some tweeking. However, unlike some of the comments posted it is not the most disgusting stuff ever! The half and half makes it too sweet. I have always used about 6 cups instead but still too sweet. The last time I made it I used about 4 cups of milk and 1 of water. I plan to try 4 of milk and 2 of chicken stock. I think that the organic or reduced sodium chicken stockwill work best as the velveeta packs in plenty of salt already. Let me ask, when you eat the real O'Charley's Potato soup, does anyone detect a hint of celery? I'm wondering if this comes from chicken stock that includes celery as many do or if it comes from the hot sauce.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I didn't make this recipe but being an experienced cook I could tell right off that this recipe needs revising. Baked Potato soup can't be made with boiled red potatoes. They are too waxy. Try using russet.

CDKitchen Staff Reply:
Actually, red-skinned potatoes are ideal for soup since they hold their shape more than russets. Russets are best for items like mashed potatoes or french fries.




Guest at CDKitchen.com




REVIEW: recipe rating
The recipe I decided to try dispite all other comments. Try a little less half and half and it is pretty good. For those who say it was disgusting they just must not know how to cook. You get out what you put into the food.


Registered Member at CDKitchen.com
Member since:
Feb 26, 2006


ocharleyswaitress

COMMENT:
if you use aged cheddar cheese sauce and nestle cheddar cheese you will have a better cheese sauce and add a 1/4 tsp tobasco sause and jalapeno juice.


Guest at CDKitchen.com




REVIEW: recipe rating
TERRIBLE recipe! we made enough for 10 and nearly all of it went straight down the drain. don't even bother with it!!


Registered Member at CDKitchen.com
Member since:
Nov 17, 2005





REVIEW: recipe rating
This recipe was horrible. The farthest from O'Charley's soup. Way too much half and half. It was so much that it would not thicken. It tasted like half and half. Big waste of time. Way too much potato cutting and prep. time for something to turn out this bad.


Registered Member at CDKitchen.com
Member since:
Nov 17, 2005





REVIEW: recipe rating
The recipe didn't taste like O'Charley's Potato Soup as described by the other users. However, I made sure it did. I added 3 cans of Campbell's Chedder Cheese soup and another teaspoon of hot sauce and it was right on! If you're looking for the exact taste, make these additions and you've got it.


Registered Member at CDKitchen.com
Member since:
Dec 30, 2004





REVIEW: recipe rating
Does not even compare to O'Charleys soup! Absolutely disgusting: too creamy, not cheesy enough, and tasted like flour. This recipe is simply a disgrace to O'Charley's. Save your hour of time with something more productive.


Registered Member at CDKitchen.com
Member since:
Jan 25, 2004





REVIEW: recipe rating
This recipe was great. My family was mad because they said i didn't make enough. My family hasn't ever ate at O'charleys. Only i have. It doesn't taste exaclty like theirs. But it is darn close and can compete with them anyday.


Registered Member at CDKitchen.com
Member since:
Jan 25, 2004





REVIEW: recipe rating
With all due respect, this was by far the worst recipe that Ive ever tried. Its hard to tell what all was wrong with the recipe. Too creamy, not cheesy enough, and in all honesty the worst thing Ive ever put in my mouth that cost $30.00 to make. There isnt anything that you could do that could possibly save this recipe. I recommend that you just go to O'Charleys and get something that wont give you the runs for days upon days. Before trying this recipe again I will just spent the $5.00 a day that it will cost to have an "edible" baked potato soup.


Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.