Copycat Loaded Baked Potato Soup

Cream-primarily based, silky and rich, that is almost an exact copycat of O’Charley’s loaded baked potato soup.  A scrumptious indulgence with a purpose to have you coming returned for a second bowl!

Developing up, my circle of relatives and i would go out to devour at O’Charley’s restaurant regularly and i'd unavoidably chow down on  matters… the dinner rolls (OMG they’re so exact!) and the loaded baked potato soup!  It turned into so wealthy, so creamy, so cheesy and complete of yumminess!

Through the years I’ve gone lower back to O’Charley’s and turned into a touch disillusioned to find that the soup had modified.  It didn’t seem to have as lots flavor, used unique potatoes and the chives had disappeared completely.  Bummer!!   fortunately, we live in a pc age where there are copycat recipes for just about any restaurant obtainable.

Is fairly, i can alert you… this isn't always a “skinny” soup.  It honestly gained’t win any health awards.  in case you’re someone who hates something that makes use of canned soups (including Campbells cooking soups), then this isn’t the recipe for you.  I do try and cook from scratch or as much from scratch as i'm able to most of the time… but, to get the flavor that I assume could be very similar to the original O’Charley’s model, you need to use some no longer so “from scratch” items.  So yeah, obviously you’re now not going to want to devour this soup each single night time.  well, you’ll need to, however you possibly shouldn’t lol.

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
4. Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
5. Stir in hot sauce, pepper and garlic powder.
6. Add in boiled potatoes, stir, and place lid on pot.
7. Cook over LOW heat for 30 minutes, stirring occasionally.
8. To Serve:
9. Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.

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