Copycat O’Charley’s Loaded Potato Soup

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Are you craving a warm, comforting bowl of potato soup? Look no further! This copycat O’Charley’s loaded potato soup recipe is just what you need. It’s packed with chunks of red potatoes, gooey Velveeta cheese, and a rich, creamy broth that will satisfy your taste buds. You’ll love how easy it is to make this restaurant-quality soup at home.

Get ready to impress your family and friends with this delicious dish. In just an hour, you can have a hearty meal that serves four people. The best part? You can customize it with your favorite toppings like crispy bacon, shredded cheddar cheese, fresh chives, and parsley. So grab your apron and let’s get cooking!

Exact Ingredients List

Here’s what you’ll need to make this yummy O’Charley’s loaded potato soup:

For the soup base:
• 3 pounds red potatoes
• 1/4 cup butter
• 1/4 cup flour
• 8 cups half-and-half
• 16 ounces Velveeta cheese, diced
• 1 tablespoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon hot pepper sauce

For the toppings:
• 1/2 pound crispy bacon
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup chopped fresh parsley

Make sure you have all these ingredients ready before you start cooking. The red potatoes give the soup a nice texture, while the Velveeta cheese makes it extra creamy. Don’t skip the toppings – they add great flavor and crunch!

Remember to adjust the spices to your taste. You can add more hot sauce if you like it spicier, or use less white pepper if you prefer a milder flavor. Happy cooking!

Instructions

Start by dicing the red potatoes into half-inch cubes. Leave the skins on for added texture. Put the cubes in a big pot and cover them with water. Bring it to a boil and cook for about 10 minutes. The potatoes should be mostly soft but still a bit firm in the middle.

While the potatoes cook, melt the butter in another large pot over medium heat. Sprinkle in the flour and whisk it well. Let this cook for 1-2 minutes. Then, turn the heat down and slowly pour in the half & half. Keep stirring as the mixture gets thicker.

Now it’s time for the cheese! Add the diced Velveeta bit by bit, stirring until it’s all melted and smooth. Mix in the white pepper, garlic powder, and hot sauce. Give it a taste and add more if you like.

Drain the cooked potatoes and add them to your cheesy sauce. Cover the pot and let it simmer on low for 30 minutes. Remember to stir it every now and then.

After 30 minutes, give the soup one last stir. Ladle it into bowls and top with crispy bacon, shredded cheddar, chives, and parsley. Enjoy your homemade O’Charley’s loaded potato soup!

Possible Substitutes List

You can switch up this tasty soup with some easy swaps. Try these ideas:

• Potatoes: Use Yukon gold or russet instead of red potatoes
• Half-and-half: Whole milk works too, but the soup will be less creamy
• Velveeta: Swap for sharp cheddar or American cheese
• Bacon: Turkey bacon or ham are good options

For the spices, you can play around with:

• White pepper: Black pepper is fine
• Garlic powder: Fresh minced garlic adds more zip
• Hot sauce: Try chipotle sauce for a smoky kick

Don’t have chives? Green onions make a great topping. Out of parsley? Skip it or use cilantro for a different flavor.

For a lighter version, you can use:

• Low-fat milk instead of half-and-half
• Turkey bacon instead of regular bacon
• Reduced-fat cheese instead of full-fat

Remember, these swaps may change the taste and texture a bit, but your soup will still be yummy!

How To Make It Diabetes-Friendly

To make this loaded potato soup more diabetes-friendly, you can try a few simple swaps. Start by using cauliflower instead of potatoes. This change cuts down on carbs while keeping the creamy texture.

Replace half-and-half with unsweetened almond milk mixed with a bit of Greek yogurt. This combo gives you a rich taste with fewer calories and carbs.

For cheese, pick reduced-fat options. Use less Velveeta and cheddar, but don’t skip them entirely. A little goes a long way for flavor.

Skip the bacon or use turkey bacon for a leaner protein. Add extra veggies like celery and carrots for more nutrients and fiber.

Here’s a quick list of swaps:

• Cauliflower for potatoes
• Almond milk + Greek yogurt for half-and-half
• Reduced-fat cheese
• Turkey bacon or no bacon
• Extra non-starchy veggies

These changes make the soup better for blood sugar control. You’ll still get a tasty meal, just with fewer carbs and calories. Remember to watch your portion size too.

Tips, Tricks & Storing

For extra creamy soup, mash some of the potatoes before adding them to the sauce. This will give your soup a thicker texture.

You can swap Velveeta for shredded cheddar cheese if you prefer. Just add it slowly and stir well to prevent clumping.

Try using different toppings to mix things up. Sour cream, green onions, or even jalapeños can add great flavor.

To store leftovers, let the soup cool completely. Then put it in an airtight container and keep it in the fridge for up to 3 days.

When reheating, add a splash of milk or cream to thin out the soup if needed. Warm it up slowly on the stove, stirring often.

You can freeze this soup too! Just leave out the toppings and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

For a lighter version, try using milk instead of half-and-half. The soup won’t be as rich, but it’ll still taste great.