Chili’s Baked Potato Soup Recipe: A Creamy, Hearty Delight

by
A bowl of creamy baked potato soup with bacon and cheese

Introduction

Few things are as comforting as a warm, creamy bowl of baked potato soup, especially when it’s inspired by Chili’s famous recipe. This rich and flavorful soup is packed with tender potatoes, crispy bacon, cheese, and a touch of spice for the perfect balance of indulgence and comfort.

Whether you’re craving a restaurant-quality dish at home or looking for the ultimate cozy meal, this Chili’s baked potato soup recipe will be a game-changer. In this guide, we’ll walk you through everything you need to know—from the essential ingredients to step-by-step cooking instructions, pro tips, and delicious variations.

If you love hearty and nutritious soups, this recipe high protein lasagna soup will quickly become a staple in your home.

Let’s dive into the best homemade Chili’s baked potato soup you’ll ever make!

Ingredients for Chili’s Baked Potato Soup

Before we start cooking, gather the following ingredients to achieve that rich, creamy, and flavorful soup.

Main Ingredients:

  • 4 large Russet potatoes (baked, peeled, and cubed)
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 cups heavy cream (or half-and-half for a lighter version)
  • 1 ½ cups whole milk
  • 1 cup cheddar cheese (shredded)
  • ½ cup sour cream
  • ½ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Crispy bacon (cooked and crumbled)
  • Shredded cheese
  • Green onions (chopped)
  • Extra sour cream

Step-by-Step Instructions to Make Chili’s Baked Potato Soup

Prepare the Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the Russet potatoes, then pierce them with a fork.
  3. Bake for 50-60 minutes or until tender. Remove from the oven, allow them to cool slightly, then peel and cut into bite-sized cubes.

Make the Roux (Thickening Base)

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Stir in the flour and whisk continuously for about 2 minutes to form a roux. This will help thicken the soup.

Add the Liquids

  1. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
  2. Add the milk and heavy cream, stirring until smooth.
  3. Let the mixture simmer for about 5 minutes, stirring occasionally.

Stir the Potatoes & proceed to Seasonings

  1. Stir in the cubed potatoes, then season with salt, black pepper, garlic powder, onion powder, and paprika.
  2. Allow the soup to simmer for 15-20 minutes, stirring occasionally.

Add Cheese & Sour Cream

  1. Reduce heat to low and stir in the cheddar cheese until fully melted.
  2. Add the sour cream, mixing well to create a creamy texture.

Serve & Enjoy!

  1. Ladle the soup into bowls and top with crispy bacon, extra cheese, green onions, and a dollop of sour cream.
  2. Serve hot and enjoy your Chili’s-style baked potato soup!

Pro Tips for the Best Chili’s Baked Potato Soup

Use Russet Potatoes – They have a starchy texture that makes the soup thick and creamy.
Bake Instead of Boil – Baking enhances the natural flavor and prevents excess wateriness.
Blend for Extra Creaminess – If you prefer a smooth soup, use an immersion blender before adding cheese and sour cream.
Don’t Skip the Toppings – Bacon, green onions, and extra cheese make a big difference!
Make It Ahead – This soup tastes even better the next day, making it perfect for meal prep.

Variations & Customizations

Want to put your own spin on this classic Chili’s baked potato soup? Here are some fun variations:

Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper.
Loaded Potato Soup – Stir in cooked sausage, ham, or extra bacon.
Vegetarian Version – Use vegetable broth and skip the bacon.
Lighter Version – Swap heavy cream for half-and-half and use turkey bacon.
Extra Cheesy – Mix in some Monterey Jack or Pepper Jack cheese.

Frequently Asked Questions

1. Can I make this soup in a slow cooker?

Yes! Add all the ingredients (except cheese and sour cream) to a slow cooker and cook on low for 6 hours or high for 3-4 hours. Stir in the cheese and sour cream before serving.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave before serving.

3. Can I freeze baked potato soup?

Yes, but keep in mind that dairy-based soups can separate when frozen. For best results, freeze without adding cheese and sour cream, then stir them in after reheating.

4. What’s the best way to reheat this soup?

Reheat slowly on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of milk or broth.

5. Can I use instant potatoes instead of fresh?

Fresh baked potatoes provide the best texture, but you can use instant mashed potatoes for a quicker version.

Conclusion

There you have it—a rich, creamy, and absolutely delicious Chili’s baked potato soup you can easily make at home! Whether you enjoy it as a comforting weeknight meal or serve it at a gathering, this soup is guaranteed to be a crowd-pleaser.

So, grab your ingredients, get cooking, and enjoy every spoonful of this hearty masterpiece!