Copycat O’Charley’s Loaded Potato Soup Recipe: Thick, Cheesy and Ready in About an Hour
Soft russet chunks in a cheddar cream base, a third mashed for body, then piled with crispy beef bacon, sour cream and scallions. One Dutch oven, start to finish.
- Serves 4 to 12
- Halal as written
- Toppings checklist
- Slow-cooker option
The full order: thick potato soup under melted cheddar, crispy beef bacon, a spoon of sour cream and scallions, with a warm roll on the side.
This copycat O’Charley’s loaded potato soup recipe makes six big bowls of thick, creamy soup: soft russet chunks in a cheddar cream base, crowned with crispy halal beef bacon, more cheddar, sour cream and scallions. A butter roux, a third of the potatoes mashed and the cheese stirred in off the heat give it that spoon-coating, restaurant-style body.
Quick answer Serves 6, about 1 hour
Crisp 6 strips beef or turkey bacon. Soften 1 onion and 3 garlic cloves in 4 tbsp butter; stir in ¼ cup flour, 2 cups warm broth and 3 cups warm milk. Simmer 3 lb diced russets 20 minutes; mash a third. Add 1 cup cream and ½ cup sour cream on low, then 1 cup cheddar off the heat.
It is one recipe from start to finish, scaled for 4, 6, 8 or 12 bowls, with a printable card, a toppings bar, a baked potato version, a slow-cooker method and honest notes on freezing a dairy soup.
Why This Copycat O’Charley’s Loaded Potato Soup Recipe Comes Out So Thick
Inspired by, not official
A home copycat built to match the bowl people order: thick, creamy and loaded. It is not the restaurant’s own recipe and makes no claim about theirs; the goal is the same spoon-coating texture and toppings.
Thick from the potatoes
Starchy russets in half-inch cubes simmer right in the creamy base. A third gets mashed in the pot, so the body comes from potato as much as from the light roux.
Cheesy, never grainy
Sharp cheddar grated from a block goes in off the heat, a handful at a time, and melts smooth. Cream and sour cream bring richness and a baked-potato tang.
Loaded, and halal as written
Crispy halal beef or turkey bacon, more cheddar, sour cream and scallions go on at the last second, so every bowl has crunch. Halal chicken broth in the pot, and a meat-free version below.
O’Charley’s Potato Soup Recipe: The Printable One-Pot Card
The card is set for 6 hearty bowls, the size of the original card. Tap 4, 8 or 12 and every amount, the pot size and the simmer time change. The button under the card saves a printable copy of the size you picked.
Copycat O’Charley’s Loaded Potato Soup
One pot, start to finish: crispy beef bacon, a butter roux, broth and whole milk, russets simmered soft with a third mashed for body, then cream, sour cream and sharp cheddar. Tap a size and every amount changes.
How many bowls?
Ingredients
For the soup- 4 strips6 strips8 strips12 strips halal beef bacon or turkey bacon, chopped, for the topping
- 3 tbsp4 tbsp5 tbsp½ cup (8 tbsp) unsalted butter
- 1 small (1 cup)1 medium (1½ cups)1 large (2 cups)2 medium (3 cups) yellow onion, finely diced
- 2346 garlic cloves, minced
- 3 tbsp¼ cup⅓ cup½ cup all-purpose flour
- 1⅓ cups2 cups2⅔ cups4 cups low-sodium halal chicken broth, warmed
- 2 cups3 cups4 cups6 cups whole milk, warmed
- 2 lb (900 g), about 3 medium3 lb (1.4 kg), about 4 large4 lb (1.8 kg), about 5 large6 lb (2.7 kg), about 8 large russet potatoes, peeled, in ½-inch cubes
- 1 tsp1½ tsp2 tsp1 tbsp kosher salt, plus more to taste
- ¼ tsp½ tsp¾ tsp1 tsp black pepper
- ⅛ tsp¼ tspheaping ¼ tsp½ tsp smoked paprika
- ⅔ cup1 cup1⅓ cups2 cups heavy cream
- ⅓ cup½ cup⅔ cup1 cup sour cream, at room temperature
- ⅔ cup1 cup (4 oz)1⅓ cups2 cups (8 oz) sharp cheddar, grated from a block, for the pot
- ⅓ cup½ cup⅔ cup1 cup sharp cheddar, grated, for the tops
- 2346 scallions, thinly sliced
- extra sour cream, to serve
Grate the cheddar from a block: bagged shreds melt grainy. Warm the broth and milk for 3 minutes in the microwave so the roux stays smooth. Halal beef or turkey bacon crisps right in the pot; the meat-free topping is in the versions below.
Instructions
Crisp the beef bacon
Cook the beef or turkey bacon in a 4-quart pota 5½-quart Dutch ovena 7-quart Dutch ovenan 8-quart stockpot over medium heat until crisp, 6 to 8 minutes (add 1 tsp oil for turkey bacon). Drain on paper towels. Keep up to 1 tbsp fat in the pot.
Soften the onion
Melt the butter in the pot. Cook the onion with a pinch of salt, stirring, 5 to 6 minutes, until soft and translucent. Stir in the garlic for 1 minute.
Cook a pale roux
Sprinkle in the flour and stir constantly for 2 minutes, until it smells toasty but is still pale.
Whisk in the broth, then the milk
Whisk in the warm broth a splash at a time until smooth, then the warm milk. Bring to a gentle simmer over medium heat, scraping the bottom.
Simmer the potatoes
Add the potatoes, salt, pepper and smoked paprika. Simmer gently, uncovered, 18 to 2218 to 2220 to 2525 to 30 minutes, scraping the bottom every few minutes, until a cube crushes easily.
Mash a third
Crush about a third of the potatoes (2 cups3 cups3½ cups5 cups) against the pot with a potato masher. Leave the rest as chunks.
Add the creams on low
Whisk the sour cream into the heavy cream until smooth. Turn the heat to low, stir it in and heat 2 to 3 minutes, until steaming. Do not let it boil.
Melt in the cheddar
Turn off the heat. Stir in the cheddar for the pot a handful at a time until smooth. Taste, then add salt and pepper.
Load the bowls
Ladle into warm bowls and top with the crumbled beef or turkey bacon, the rest of the cheddar, a spoon of sour cream and the scallions.
Freezing: dairy can turn slightly grainy after thawing. For the smoothest bowl, freeze the soup after mashing, before the creams and cheese (up to 3 months), and add them while reheating. Slow cooker: the method is below the recipe.
Gear for Loaded Potato Soup
One heavy pot, plus a slow cooker for the hands-off version.
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Lodge 6-Quart Enameled Dutch Oven
Builds the roux and simmers the soup without hot spots.
Check Price on Amazon →
OXO 11-Inch Balloon Whisk
Whisks the milk into the roux for a smooth, thick base.
Check Price on Amazon →
KitchenAid Wire Masher
Mash part of the pot to thicken the soup and keep the rest chunky.
Check Price on Amazon →
Crock-Pot 7-Quart Slow Cooker
For the slow cooker method further down the page.
Check Price on Amazon →
Rubbermaid Brilliance Glass Storage Set
Portions for the fridge and for reheating.
Check Price on Amazon →O’Charley’s Loaded Potato Soup Ingredients List, With Swaps
Everything for 6 bowls, what each ingredient does and what to swap if the pantry is short. The card holds the amounts for every size; this table is the why behind them.
| Ingredient | For 6 bowls | What it does, and swaps |
|---|---|---|
| IngredientRusset potatoes | For 6 bowls3 lb, about 4 large | What it does, and swapsHigh starch: the edges soften into the soup and thicken it while the centers stay fluffy. For firmer chunks, make a third of them Yukon Gold. |
| IngredientHalal beef bacon or turkey bacon | For 6 bowls6 strips | What it does, and swapsThe smoky, crunchy topping. Beef bacon crisps darker and smokier; turkey bacon is leaner and milder. |
| IngredientButter and flour | For 6 bowls4 tbsp each | What it does, and swapsThe roux: it thickens the base and keeps the milk smooth while the potatoes simmer. A 1:1 gluten-free flour blend works. |
| IngredientOnion and garlic | For 6 bowls1 medium + 3 cloves | What it does, and swapsThe savory base. A large shallot can stand in for the onion. |
| IngredientHalal chicken broth | For 6 bowls2 cups, low-sodium | What it does, and swapsSavory depth with the salt left to you. Vegetable broth for the meat-free version. |
| IngredientWhole milk | For 6 bowls3 cups | What it does, and swapsCreamy body. 2% works; skim makes the soup thin. |
| IngredientHeavy cream | For 6 bowls1 cup | What it does, and swapsRichness and a glossy finish. Half-and-half gives a lighter bowl. |
| IngredientSour cream | For 6 bowls½ cup, plus more to serve | What it does, and swapsTang, like a dressed baked potato. Plain whole-milk Greek yogurt works the same way. Some brands add gelatin; pick one without it. |
| IngredientSharp cheddar | For 6 bowls1½ cups (6 oz), from a block | What it does, and swapsMelts into the pot and tops the bowl. For a halal or vegetarian kitchen, choose one made with microbial or vegetable rennet. |
| IngredientSalt, pepper, smoked paprika | For 6 bowls1½ tsp, ½ tsp, ¼ tsp | What it does, and swapsPotatoes drink salt, so taste at the end. The paprika adds a hint of smoke and a warm color. |
| IngredientScallions | For 6 bowls3 | What it does, and swapsA fresh, mild onion bite on top. Chives work too. |
Russets, Yukon Golds or Both?
Starch decides the texture. Russets break down at the edges and thicken the pot; waxy potatoes hold their shape and leave the soup thin. Here is what each choice does:
| Potato | In the soup | Use it for |
|---|---|---|
| PotatoRusset (the card) | In the soupEdges soften and thicken the soup; centers stay fluffy | Use it forThe thick, restaurant-style bowl |
| PotatoTwo-thirds russet, one-third Yukon Gold | In the soupThe russets thicken; the Yukons stay in neat, buttery cubes | Use it forA chunkier bowl (the Chunky version) |
| PotatoYukon Gold only | In the soupCreamy and holds its shape; thickens less | Use it forA silkier, thinner soup; mash half |
| PotatoRed potatoes | In the soupWaxy: they stay firm and barely thicken | Use it forNot recommended here |
| PotatoFrozen diced potatoes | In the soupBlanched before freezing, so they soften fast | Use it forA shortcut: 2½ lb, simmer about 15 minutes, mash a little more |
| PotatoLeftover baked potatoes | In the soupRoasty flavor and a fluffy texture | Use it forThe baked potato version below |
How to Make Potato Soup Like O’Charley’s: 7 Restaurant-Style Rules
The card’s steps are short; these are the reasons behind them, and the difference between a thin, grainy potato soup and a thick, smooth, restaurant-style bowl.
Halfway there: the russets simmered soft in the creamy base, a third crushed with a masher and plenty of chunks left.
Dice small and even
Half-inch cubes cook through in about 20 minutes and fit on a spoon with the cheddar and beef bacon. Uneven pieces leave some hard while others fall apart.
Keep the russet starch
Skip the soak and the rinse: the starch on the cut potatoes helps thicken the soup. Diced ahead? Cover the cubes with cold water for up to 2 hours so they don’t darken, then drain well; the soup will be a touch thinner.
Cook the roux, add warm liquid slowly
Two minutes of stirring cooks out the raw flour taste. Warm broth added a splash at a time keeps it lump-free, and the roux protects the milk while the potatoes simmer.
Simmer, never boil
A lazy bubble cooks the potatoes without scorching the milk on the bottom. Scrape the bottom with a flat-edged spatula every few minutes, and use a heavy pot.
Mash a third, not all of it
A potato masher gives the thick, half-smooth body of a restaurant bowl with chunks left to bite. Blending everything turns potato starch gluey.
Creams on low, cheese off the heat
Cream and sour cream go in over low heat; the cheddar goes in with the burner off, a handful at a time, so it melts smooth instead of turning stringy or grainy.
Salt last, top last
Beef bacon, cheddar and broth all bring salt, so season after the cheese is in. Load the bowls at the last second so the beef bacon stays crisp.
Tools that help: a heavy 5½-quart Dutch oven (thin pots scorch milk), a potato masher, a box grater for the cheddar, a flat-edged wooden spatula for scraping the bottom and a ladle.
The Loaded Toppings Bar: Cheddar, Beef Bacon, Sour Cream and Scallions
The toppings are what make this soup loaded. Set them out in small bowls and let everyone build their own, or load each bowl in the kitchen. Either way, add them at the last second so the beef or turkey bacon stays crisp and the cheddar just starts to melt.
Toppings order tick your bowl
The classic four
Add-ons
Set out like a diner counter: the pot with a ladle, then cheddar, beef bacon, sour cream, scallions, chives and black pepper in little bowls.
How Much of Each Topping
| Topping | Per bowl | For 6 bowls | Prep ahead |
|---|---|---|---|
| ToppingSharp cheddar | Per bowl1 heaping tbsp | For 6 bowls½ cup | Prep aheadGrate up to 3 days ahead; keep covered in the fridge |
| ToppingHalal beef bacon | Per bowl1 strip, crumbled | For 6 bowls6 strips | Prep aheadCook up to 4 days ahead; recrisp 2 minutes in a dry skillet |
| ToppingTurkey bacon | Per bowl1 strip, chopped | For 6 bowls6 strips | Prep aheadChop before cooking and use 1 tsp oil for crisper bits |
| ToppingSour cream | Per bowl1 tbsp | For 6 bowls⅓ cup | Prep aheadStir smooth; thin with a little milk to drizzle |
| ToppingScallions or chives | Per bowl1 to 2 tsp | For 6 bowls3 scallions | Prep aheadSlice the same day; they wilt |
| ToppingCrispy fried onions | Per bowl1 tbsp | For 6 bowls⅓ cup | Prep aheadAdd at the table so they stay crisp |
| ToppingPickled jalapeños | Per bowl3 or 4 slices | For 6 bowls⅓ cup | Prep aheadDrain well so the brine doesn’t thin the bowl |
| ToppingRoasted potato cubes | Per bowl2 tbsp | For 6 bowls¾ cup | Prep aheadToss with oil and salt; 400°F (200°C) for 20 to 25 minutes |
| ToppingSteamed broccoli | Per bowl2 tbsp | For 6 bowls¾ cup | Prep aheadSteam small florets 3 to 4 minutes |
For a crowd, double the cheddar and the beef bacon: those bowls empty first. Keep the soup on the lowest heat, or in a slow cooker on WARM, with a ladle in the pot.
Loaded vs Baked Potato Soup: What Changes, Plus a Baked Potato Version
The two names get used for the same bowl, and a loaded baked potato soup is both. The real difference is how the potatoes start: raw and simmered in the creamy base, or baked in the oven first.
| Loaded potato soup (this card) | Baked potato soup | |
|---|---|---|
| Potatoes | Loaded potato soup (this card)Raw russets, peeled and diced, simmered in the creamy base | Baked potato soupRussets baked in the oven first, then cubed, often with some skin |
| Flavor | Loaded potato soup (this card)Clean, creamy potato; the toppings bring smoke and tang | Baked potato soupRoasty and earthy, like the inside of a baked potato |
| Texture | Loaded potato soup (this card)Thick and half-mashed with soft chunks | Baked potato soupFluffier and a little more rustic |
| Toppings | Loaded potato soup (this card)Cheddar, beef bacon, sour cream and scallions | Baked potato soupUsually the same; a loaded baked potato soup is both |
| Time | Loaded potato soup (this card)About 1 hour | Baked potato soupAbout 1½ hours, counting the baking |
| Best for | Loaded potato soup (this card)Weeknights and big batches | Baked potato soupLeftover baked potatoes and slow weekends |
The texture to aim for: soft potato cubes and strings of melted cheddar in a thick base that coats the spoon.
How to Make the Copycat Baked Potato Version
Looking for a copycat O’Charley’s baked potato soup? Same card, different potatoes. Baking deepens the flavor and cuts the simmer to minutes:
- Bake. Heat the oven to 400°F (200°C). Scrub 3 lb russets, prick each a few times and bake them right on the rack for 50 to 60 minutes, until a knife slides in.
- Cube. Cool them 15 minutes, then peel, or keep some skin for a rustic bowl, and cut into ½-inch chunks.
- Simmer briefly. Make the base through the broth and milk, add the baked potatoes and seasonings, and simmer just 8 to 10 minutes.
- Finish as the card. Mash a third, then add the creams, the cheddar and the toppings exactly as written.
Two related copycats, for comparison: a café-style baked potato soup with a bread-bowl option, and another restaurant-style loaded potato soup with its own toppings.
Extra-Cheesy, Chunky, Velvety and Meat-Free Versions
Same base, four directions. Amounts are for the 6-bowl card; tap a version:
Extra-Cheesy Loaded Potato Soup
Raise the cheddar in the pot to 2 cups (8 oz) and whisk 2 oz (¼ cup) softened cream cheese into the cream and sour cream before they go in. Top each bowl with more cheddar.
For a stretchier melt, make half the cheddar Monterey Jack. This version sets thicker as it cools, so loosen leftovers with ¼ cup milk.
Chunky Russet and Yukon Gold Potato Soup
Use 2 lb russets and 1 lb Yukon Golds, all in ½-inch cubes; the Yukons can keep their thin skins. Simmer as written, then mash only about 2 cups.
The russets still thicken the base while the Yukons stay in neat, buttery cubes, so there is more to chew in every spoonful.
Velvety, Half-Blended Potato Soup
Once the potatoes are tender, ladle 2 cups of the soup into a blender. Fill it no more than half full, vent the lid, cover it with a towel and blend smooth. Stir it back in and skip the masher.
Or pulse a stick blender in the pot 3 or 4 times. Blending everything works the potato starch too hard and turns the soup gluey.
Meat-Free Loaded Potato Soup
Use vegetable broth and skip the beef bacon. For crunch, toast ½ cup panko in 1 tbsp butter with ¼ tsp smoked paprika and a pinch of salt for 3 to 4 minutes, until golden, and scatter it over the bowls.
Choose a cheddar made with microbial or vegetable rennet and a sour cream without gelatin. The method stays exactly the same.
Slow-Cooker Loaded Potato Soup: Dairy Goes In Last
The slow cooker works with one change: the milk, cream and cheese wait until the potatoes are tender. Hours of gentle heat can curdle dairy, so the crock cooks the potatoes in broth and a quick stovetop roux brings the creaminess at the end.
For 6 bowls
- 3 lb (1.4 kg) russet potatoes, peeled, in ½-inch cubes
- 1 medium onion, finely diced, and 3 garlic cloves, minced
- 4 cups low-sodium halal chicken broth
- 1½ tsp kosher salt, ½ tsp black pepper and ¼ tsp smoked paprika
- 4 tbsp butter, ¼ cup flour and 1½ cups whole milk, for the finish
- 1 cup heavy cream whisked with ½ cup sour cream
- 1 cup sharp cheddar, plus the full toppings bar
Method
- Load and cook. Put the potatoes, onion, garlic, broth, salt, pepper and paprika in a 6-quart slow cooker. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until a cube crushes easily.
- Mash a third. Crush about a third of the potatoes right in the crock.
- Make the roux on the stove. Melt the butter in a saucepan, stir in the flour for 2 minutes, then whisk in the milk and simmer 3 to 4 minutes, until thick like gravy.
- Stir in and heat. Stir the roux and the cream mixture into the crock. Cover and cook on HIGH 15 to 20 minutes, until steaming.
- Cheese, then hold. Switch to WARM, stir in the cheddar a handful at a time and taste for salt. Top and serve, or hold on WARM for up to 2 hours.
Nothing evaporates in a slow cooker, so this batch comes out a little thinner: mash an extra cup if you like it thicker. Crisp the beef or turkey bacon on the stove while the roux simmers.
Too Thin, Too Thick, Grainy or Bland? Potato Soup Fixes
Most potato soup problems come from heat that is too high, cheese from a bag or too much blending. Find the symptom, then the fix:
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemToo thin | Likely causeToo few potatoes mashed, a short simmer, or a slow-cooker batch | FixMash another cup, or simmer uncovered 5 minutes before the cheese goes in |
| ProblemToo thick | Likely causePotato starch keeps working as the soup stands | FixStir in warm broth or milk, ¼ cup at a time |
| ProblemGrainy cheese | Likely causeBagged shreds, or the soup boiled after the cheese | FixBlock cheddar, off the heat, a handful at a time; a splash of warm cream smooths a mild case |
| ProblemCurdled or split | Likely causeA hard boil after the creams, or cold sour cream added straight in | FixBare simmer only; whisk the sour cream into the cream first |
| ProblemGluey or gummy | Likely causePotatoes blended too long | FixMash by hand next time; stir in extra cooked potato cubes to rescue the pot |
| ProblemBland | Likely causePotatoes soak up salt | FixAdd salt ¼ tsp at a time, more pepper and a squeeze of lemon |
| ProblemScorched bottom | Likely causeHeat too high, a thin pot, not scraped | FixMedium-low heat, a heavy pot, scrape often; if it catches, pour into a clean pot without scraping |
| ProblemHard potato centers | Likely causeCubes too big or the simmer too gentle | FixCut even ½-inch cubes; give them 5 more minutes before mashing |
| ProblemSoggy beef bacon | Likely causeStirred in early or stored in the soup | FixKeep it separate; recrisp 2 minutes in a dry skillet |
Make Ahead, Store, Freeze and Reheat Loaded Potato Soup
Potato soup keeps well for lunches. It thickens a lot in the fridge, so plan on a splash of broth or milk when it is reheated.
| How | How long, and notes | |
|---|---|---|
| Fridge | HowShallow airtight containers, chilled within 2 hours | How long, and notes3 to 4 days |
| Freezer, finished soup | HowFreezer containers with 1 inch of headroom | How long, and notesUp to 3 months; the dairy may turn slightly grainy, so whisk while reheating |
| Freezer, best texture | HowFreeze after mashing, before the creams and cheese | How long, and notesUp to 3 months; add the creams and cheddar while reheating |
| Thawing | HowOvernight in the fridge | How long, and notesThen reheat on the stove |
| Toppings | HowBeef bacon, scallions and cheese stored separately | How long, and notesBeef or turkey bacon 4 to 5 days; recrisp in a dry skillet |
| Reheat on the stove | HowLow heat, a splash of broth or milk, stir often | How long, and notes8 to 10 minutes; never boil |
| Reheat in the microwave | How50% power, stirring every minute | How long, and notes3 to 4 minutes per bowl |
Make It Ahead
Cook through the mashing step up to 2 days ahead, cool it quickly and refrigerate. On the day, warm it gently with a splash of broth, then add the creams and the cheddar as the card says. The beef or turkey bacon can be cooked up to 4 days ahead.
Planning a week of soups? These homemade soups for cozy nights reheat just as well and fill the freezer for busy nights.
Nutrition (approximate, per bowl)
One of 6 bowls (about 1¾ cups) with the beef bacon, cheddar and scallion toppings; the extra sour cream is not counted. Contains dairy and gluten. Halal as written.
What to Serve With Loaded Potato Soup
The soup is rich and filling on its own, so the best sides are crisp, bready or fresh.
Buttermilk biscuits
Tall, flaky buttermilk biscuits bake in about 14 minutes while the soup simmers, and they are made for wiping the bowl clean.
Garlic bread or a bread bowl
Toast thick slices with garlic butter, or hollow a small round loaf, leaving a ¾-inch wall, and toast it 8 minutes at 350°F so it holds the soup.
A sharp green salad
Crisp lettuce, cucumber and a lemony vinaigrette cut through the cream and cheddar.
Grilled or rotisserie chicken
Sliced chicken on the side turns a bowl of soup into a bigger dinner without more cooking.
Cornbread muffins
Slightly sweet and crumbly, they make a Southern-style soup supper.
A second pot for soup night
Feeding a crowd? Set out a pot of easy beef taco soup beside this one, so there is a creamy choice and a brothy one.
Copycat O’Charley’s Loaded Potato Soup Recipe FAQ
Is this the original O’Charley’s loaded potato soup recipe?
No. It is a home copycat inspired by the restaurant’s loaded potato soup, written to match the thick, cheesy bowl people order. It is not the restaurant’s own recipe and makes no claim about what goes into theirs; it aims for the same texture and toppings.
What ingredients are in copycat O’Charley’s loaded potato soup?
Russet potatoes, butter, onion, garlic, flour, halal chicken broth, whole milk, heavy cream, sour cream, sharp cheddar, kosher salt, black pepper and smoked paprika. The toppings are crispy halal beef or turkey bacon, more cheddar, sour cream and sliced scallions.
How do you make potato soup like O’Charley’s?
Cook a butter-and-flour roux, whisk in warm broth and milk, and simmer small russet cubes in it until soft. Mash about a third for body, stir in cream and sour cream over low heat, then melt in sharp cheddar off the heat. Load each bowl with toppings.
What is the difference between loaded potato soup and baked potato soup?
Loaded potato soup simmers raw diced potatoes in the creamy base and is defined by its toppings: cheddar, beef bacon, sour cream and scallions. Baked potato soup starts with oven-baked potatoes, which taste roastier. A loaded baked potato soup does both; the method is in the loaded vs baked section.
How do you make cheesy potato soup even cheesier?
Raise the cheddar in the pot to 2 cups and whisk 2 ounces of softened cream cheese into the cream before it goes in. Grate the cheese from a block and add it off the heat, a handful at a time, so it melts smooth. Top each bowl with more cheddar.
What are the best potatoes for loaded potato soup?
Russets. Their high starch softens into the soup and thickens it, which gives the restaurant-style body. For firmer chunks, swap a third of them for Yukon Golds, which hold their shape. Waxy red potatoes stay firm and leave the soup thin.
Can I make loaded potato soup in a slow cooker?
Yes. Cook the potatoes, onion, garlic, broth and seasonings on LOW for 6 to 7 hours or HIGH for 3 to 4. Mash a third, stir in a quick stovetop roux made with milk plus the cream and sour cream, heat 15 to 20 minutes on HIGH and add the cheddar last.
How do you thicken potato soup?
Mash another cup of potatoes in the pot, or simmer it uncovered for 5 more minutes before the cheese goes in. Don’t skip the roux. The soup also thickens as it cools, so leftovers usually need a splash of broth or milk, not more thickener.
Why did my potato soup turn grainy or curdle?
Usually the soup boiled after the dairy went in, or the cheese was pre-shredded: bagged shreds carry anti-caking starch that melts grainy. Keep the heat low once the cream is in, take the pot off the heat for the cheese and add it a handful at a time.
Can you freeze potato soup with milk and cheese?
Yes, for up to 3 months, but the dairy can separate a little and the potatoes soften. Thaw overnight in the fridge and reheat on low, whisking, with a splash of broth. For the best texture, freeze it before the creams and cheese and add those while reheating.
How long does loaded potato soup last in the fridge?
3 to 4 days in a covered container, chilled within 2 hours of cooking. Keep the beef bacon and scallions separate so they stay crisp and fresh. Reheat gently on the stove with a splash of broth or milk, stirring often.
Is there a printable ingredients list for this potato soup?
Yes. The recipe card is the printable version: pick 4, 6, 8 or 12 bowls, then tap Download the Printable Recipe Card under it for a page with the ingredients and steps for that size. The ingredients table explains each item and its swaps.
Is this the same soup people search for as “OCharleys” or “Ol Charley’s” loaded potato soup?
Yes, those spellings usually mean the same restaurant-style bowl. This page is a copycat inspired by O’Charley’s loaded potato soup, not the restaurant’s own recipe. If the bowl in mind is thick and cheesy with beef bacon, cheddar, sour cream and scallions on top, this is the method.
Is beef bacon or turkey bacon better for loaded potato soup?
Halal beef bacon gives the smokiest, crispiest bits; turkey bacon is leaner and milder, so add a teaspoon of oil to crisp it. Cook it first in the soup pot and crumble it on top at the end. For a meat-free bowl, use toasted smoky panko instead.
More Soups for Cozy Nights
Two more creamy potato copycats, a lentil pot, a taco soup and biscuits for the side.
Café-Style Baked Potato Soup
A second creamy copycat, with a bread-bowl option. See the recipe → CopycatRestaurant-Style Loaded Potato Soup
Another thick, cheesy bowl to compare. See the recipe → Soup NightHomemade Soups for Cozy Nights
Big, comforting pots for cold evenings. See the soups → Pantry PotEasy Lentil Soup
A budget-friendly weeknight pot from the pantry. See the recipe → WeeknightEasy Beef Taco Soup
A brothy, spiced pot for taco night. See the recipe → On the SideTall, Flaky Buttermilk Biscuits
Golden biscuits for dunking. See the recipe →Keep the russets small, the simmer gentle and the cheese off the heat, then load every bowl at the last second. That is the whole trick.
Save this copycat O’Charley’s loaded potato soup recipe for the next cold night.
