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O’Charley’s Loaded Potato Soup

A rich, creamy potato soup that's perfect for chilly evenings, O’Charley’s Loaded Potato Soup is full of flavor and ideal for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Potatoes The base of the soup, providing hearty texture.
  • 4 cups Chicken or Vegetable Broth Adds depth of flavor and is essential for the soup's body.
  • 1 cup Heavy Cream For rich, creamy consistency.
  • 1 cup Cheddar Cheese, shredded Enhances flavor and adds indulgence.
  • 6 slices Bacon Crispy and smoky, a must for the loaded experience.
  • 2 scallions Chopped A fresh finish that brightens the soup.
  • 2 tablespoons Butter For the roux.
  • 2 tablespoons Flour For thickening the soup.
  • to taste Salt Basic seasoning.
  • to taste Pepper Basic seasoning.

Method
 

Preparation
  1. Wash and peel the potatoes, then chop them into small cubes.
  2. In a large pot, cook your bacon until crispy. Remove and set aside, leaving the drippings in the pot.
  3. Add butter to the drippings, melt it over medium heat, and stir in the flour. Cook for a couple of minutes until it turns a light golden color.
Cooking
  1. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
  2. Bring the mixture to a boil, then reduce to a simmer and add the potatoes. Cook until tender, about 15-20 minutes.
  3. Add the heavy cream and shredded cheddar cheese, stirring until melted and creamy.
  4. Season with salt and pepper to taste. Garnish with bacon pieces and scallions before ladling into warm bowls.

Notes

Feel free to customize this soup with spices or vegetables. For lighter options, substitute heavy cream with half-and-half or plant-based milk.