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    O’Charley’s Potato Soup Recipe

    by Sandra
    A creamy bowl of O’Charley’s potato soup topped with crispy bacon, shredded cheddar cheese, and fresh green onions, served on a rustic wooden table with a dinner roll and kitchen background.

    There’s something magical about a bowl of creamy potato soup, isn’t there? It’s like a warm hug in food form, especially when it’s O’Charley’s famous potato soup. If you’ve ever had the pleasure of dining at O’Charley’s, you know exactly what I’m talking about: that silky, buttery soup loaded with tender potatoes, bits of bacon, and just the right touch of cheesy goodness.

    I still remember my first spoonful at O’Charley’s, it was one of those “I need this recipe in my life forever” moments. And the good news? You don’t have to wait for a restaurant trip to enjoy it! This copycat O’Charley’s Potato Soup recipe brings all those cozy flavors straight to your kitchen. Perfect for chilly nights, lazy weekends, or when you just need a little comfort in a bowl, it’s hearty, creamy, and downright irresistible.

    Grab your biggest spoon, this one’s going to be a keeper.

    How to Make O’Charley’s Potato Soup Recipe

    Making this soup is like building layers of comfort in a pot, it’s simple, relaxing, and so worth it. We’ll start with the base: creamy, buttery goodness. Then, we’ll add tender chunks of potatoes, savory bacon, and a generous sprinkle of cheese to create that signature O’Charley’s flavor.

    It all comes together in one pot, which means less cleanup and more time for enjoying that first soul-warming spoonful. This recipe is perfect for weeknight dinners, meal preparation for the week, or even impressing guests with a restaurant-quality soup made right at home.

    In just a few easy steps, you’ll be ladling up bowls of creamy, cheesy perfection, and don’t forget the crusty bread for dipping!

    Ingredients

    • 6 medium russet potatoes – peeled and diced (for that classic creamy texture).
    • 1 medium onion – finely chopped.
    • 3 cloves garlic – minced (because garlic makes everything better).
    • 4 tablespoons unsalted butter – for that rich, velvety base.
    • ¼ cup all-purpose flour – to thicken the soup like O’Charley’s does.
    • 4 cups chicken broth – low-sodium works best.
    • 2 cups whole milk – creamy and smooth (or half-and-half for extra richness).
    • 1 cup heavy cream – the secret to that luxurious texture.
    • 1½ cups shredded cheddar cheese – sharp is best for flavor.
    • 6 slices cooked bacon – crumbled (plus extra for topping!).
    • ½ teaspoon black pepper – or more to taste.
    • 1 teaspoon salt – adjust as needed.
    • ½ teaspoon smoked paprika (optional) – adds a subtle smoky depth.
    • Green onions – sliced, for garnish.

    Instructions

    1. Cook the bacon

    In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the drippings in the pot (hello, flavor!).

    1. Sauté the veggies

    Add butter to the pot with the drippings, then toss in the chopped onions. Cook until softened and fragrant (about 3–4 minutes). Stir in the garlic and cook for another 30 seconds — careful not to burn it!

    1. Make the roux

    Sprinkle the flour over the onion-garlic mixture and stir well. Cook for about 1–2 minutes to remove that raw flour taste. This step gives our soup its restaurant-quality thickness.

    1. Add the liquids

    Slowly whisk in the chicken broth, then add the milk and heavy cream. Stir continuously so there are no lumps, we’re aiming for smooth and creamy.

    1. Add potatoes & season

    Toss in the diced potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for about 20–25 minutes, or until the potatoes are tender and the soup starts to thicken.

    1. Cheese time!

    Stir in the shredded cheddar cheese until melted and perfectly blended. Taste and adjust seasoning if needed.

    1. Finish with bacon

    Stir most of the crumbled bacon into the soup, reserving a bit for garnish.

    1. Serve & enjoy

    Ladle into bowls, top with a sprinkle of bacon, extra cheese, and green onions. Serve with crusty bread or a side salad and enjoy the coziest bowl of comfort!

    Tips for Making O’Charley’s Potato Soup Recipe

    • Pick the right potatoes – Russet potatoes are ideal because they break down just enough to give the soup that velvety texture. If you want chunkier bites, mix in some Yukon Golds.
    • Don’t rush the simmer – Let the potatoes cook slowly on a gentle simmer. This helps them soften evenly and allows the flavors to really come together.
    • Control the thickness – If your soup feels too thick, add a splash of milk or broth. Too thin? Let it simmer uncovered a bit longer or stir in an extra spoonful of flour mixed with milk.
    • Cheese matters – Use freshly shredded cheddar cheese, it melts more smoothly than pre-shredded.
    • Make it ahead – This soup tastes even better the next day as the flavors deepen. Just reheat gently on the stove, adding a little milk if needed.
    • Don’t skip the toppings – A sprinkle of crispy bacon, cheese, and green onions isn’t just for looks — it makes every bite restaurant-worthy.

    What to Serve with O’Charley’s Potato Soup

    This soup is hearty enough to stand on its own, but pairing it with the right sides can turn it into a complete comfort-food feast:

    • Crusty bread or dinner rolls – Perfect for dunking and soaking up every last drop of that creamy goodness.
    • A fresh garden salad – A crisp, light salad with a tangy vinaigrette balances out the richness of the soup.
    • Grilled cheese sandwiches – For the ultimate cozy combo, pair it with a melty grilled cheese.
    • Roasted veggies – Try roasted broccoli, asparagus, or brussels sprouts for a healthy side.
    • Club or BLT sandwich – A hearty sandwich alongside this soup feels like a restaurant-style lunch at home.

    Ingredient Substitutes for O’Charley’s Potato Soup Recipe

    • Potatoes – Russet potatoes are classic, but Yukon Golds add a slightly buttery taste. For a chunkier soup, mix both.
    • Dairy – Want it lighter? Use 2% milk instead of whole and swap the heavy cream for half-and-half. For extra richness, go full-on with half-and-half only.
    • Cheese – Sharp cheddar gives the best flavor, but you can experiment with Monterey Jack or even a blend of Colby and cheddar.
    • Bacon – Turkey bacon or even crispy pancetta works if you’re looking for alternatives. Want it vegetarian? Skip it altogether and add smoked paprika for that “bacon-like” depth.
    • Broth – Use vegetable broth instead of chicken broth for a fully vegetarian soup.
    • Gluten-free – Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.

    Recipe Variations for O’Charley’s Potato Soup

    • Loaded Baked Potato Style – Add extra cheese, sour cream, and more crispy bacon on top. It’s like turning your soup into a baked potato in a bowl.
    • Spicy Kick – Stir in diced jalapeños, a dash of hot sauce, or even a pinch of cayenne for a little heat.
    • Broccoli & Cheese Twist – Toss in some steamed broccoli florets along with the potatoes for extra texture and nutrition.
    • Chicken & Potato Soup – Stir in shredded rotisserie chicken toward the end of cooking for a protein boost.
    • Vegetarian Comfort – Skip the bacon and use veggie broth, then add roasted mushrooms or smoky paprika for that deep flavor.

    FAQs About O’Charley’s Potato Soup

    1. Can I make O’Charley’s Potato Soup ahead of time?

    Absolutely! In fact, it tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 3–4 days and reheat gently on the stove.

    1. How do I thicken my potato soup if it’s too thin?

    If it feels a bit watery, mix 1 tablespoon of flour or cornstarch with a little milk, then stir it into the soup and simmer for a few more minutes.

    1. Can I freeze this soup?

    You can, but keep in mind that creamy soups sometimes change the texture after freezing. If you plan to freeze, skip the dairy until you reheat and add it fresh for a smoother finish.

    1. What’s the best way to make it vegetarian?

    Use vegetable broth instead of chicken broth and skip the bacon. For a smoky touch, add a pinch of smoked paprika or stir in roasted mushrooms.

    1. How can I make it extra creamy?

    Use half-and-half instead of milk, don’t skimp on the heavy cream, and add a little extra cheese at the end. For ultimate richness, blend a portion of the soup before serving.

    Final Thoughts

    There’s just something special about a bowl of O’Charley’s Potato Soup, it’s hearty, creamy, and packed with flavor that feels like a warm hug on a chilly day. Whether you’re making it for a family dinner, preparing it ahead for easy lunches, or impressing guests with restaurant-style soup at home, this recipe never disappoints.

    So, grab your favorite bowl, load it up with all the toppings, and don’t forget some crusty bread for dipping. This copycat version brings the beloved O’Charley’s classic right to your kitchen, and honestly, it might even taste better homemade.

    O’Charley’s Potato Soup

    Rating: 5.0/5
    ( 1 voted )
    Serves: 6 Prep Time: Cooking Time: Nutrition facts: 420 calories 24 grams fat

    Ingredients

    • 6 medium russet potatoes – peeled and diced (for that classic creamy texture).
    • 1 medium onion – finely chopped.
    • 3 cloves garlic – minced (because garlic makes everything better).
    • 4 tablespoons unsalted butter – for that rich, velvety base.
    • ¼ cup all-purpose flour – to thicken the soup like O’Charley’s does.
    • 4 cups chicken broth – low-sodium works best.
    • 2 cups whole milk – creamy and smooth (or half-and-half for extra richness).
    • 1 cup heavy cream – the secret to that luxurious texture.
    • 1½ cups shredded cheddar cheese – sharp is best for flavor.
    • 6 slices cooked bacon – crumbled (plus extra for topping!).
    • ½ teaspoon black pepper – or more to taste.
    • 1 teaspoon salt – adjust as needed.
    • ½ teaspoon smoked paprika (optional) – adds a subtle smoky depth.
    • Green onions – sliced, for garnish.

    Instructions

    1. Cook the bacon

    In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the drippings in the pot (hello, flavor!).

    1. Sauté the veggies

    Add butter to the pot with the drippings, then toss in the chopped onions. Cook until softened and fragrant (about 3–4 minutes). Stir in the garlic and cook for another 30 seconds — careful not to burn it!

    1. Make the roux

    Sprinkle the flour over the onion-garlic mixture and stir well. Cook for about 1–2 minutes to remove that raw flour taste. This step gives our soup its restaurant-quality thickness.

    1. Add the liquids

    Slowly whisk in the chicken broth, then add the milk and heavy cream. Stir continuously so there are no lumps, we’re aiming for smooth and creamy.

    1. Add potatoes & season

    Toss in the diced potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for about 20–25 minutes, or until the potatoes are tender and the soup starts to thicken.

    1. Cheese time!

    Stir in the shredded cheddar cheese until melted and perfectly blended. Taste and adjust seasoning if needed.

    1. Finish with bacon

    Stir most of the crumbled bacon into the soup, reserving a bit for garnish.

    1. Serve & enjoy

    Ladle into bowls, top with a sprinkle of bacon, extra cheese, and green onions. Serve with crusty bread or a side salad and enjoy the coziest bowl of comfort!

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