Chili’s Baked Potato Soup

Create the perfect copycat version of Chili’s famous Baked Potato Soup in your kitchen. This restaurant-quality soup features a velvety base, tender potato chunks, and all your favorite loaded baked potato toppings. Best of all? Our version uses a professional chef’s technique, making it even creamier than the original.

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What makes Chili’s Baked Potato Soup so cravable? 

Who doesn’t like a baked potato overflowing with cheese and bacon? This recipe delivers all the flavor of your favorite baked potato in soup form.

Whether you bring it to the office for a light lunch or serve it as a starter at dinner, Chili’s Loaded Baked Potato Soup is as comforting and filling as it is delicious. 

Why This Copycat Recipe Works

• More cost-effective than dining out
• It uses a professional chef’s roux technique for superior texture
• It achieves the exact same creamy consistency as Chili’s
• No gummy or grainy texture like other copycat versions
• The perfect balance of potato chunks to the creamy soup base
• Customizable toppings, just like at the restaurant

Chilis Baked Potato Soup ingredients

To make Chili’s Loaded Baked Potato Soup, you’ll need:

• Unsalted butter – Creates the roux base for thickening
• All-purpose flour – Works with butter to create the thickening roux
• Chicken stock – Provides rich flavor base
• Heavy cream – Creates signature Chili’s creamy texture
• Medium Potatoes (Russet) – Only use Russets for proper texture
• White pepper – Adds seasoning without black specks
• Cooked bacon – The perfect savory topping
• Chives – Adds brightness
• Cheddar cheese, shredded – Adds umami and a flavorful topping

The type of potatoes you use is crucial. Save your waxy potatoes like Red Bliss and Fingerlings for roasting and potato salads. Instead, use more floury potatoes like Russets or Idaho potatoes. 

To make this a vegetarian-friendly recipe, you can swap out the chicken stock and bacon for vegetable stock and imitation bacon bits. 

How to make Chili’s loaded baked potato soup 

To prepare this Chili’s potato soup recipe:

1. Wash, dry, and thinly slice chives and set them aside.
2. Rinse the potatoes under the faucet and scrub them with a kitchen towel.
3. Peel the potatoes and chop them into half-inch dice with a large knife.
4. Put the diced potatoes in a bowl of cold water for at least five minutes. Soaking is crucial because it helps soften the potatoes and draws out the starch that causes the soup to become gloppy.

5. While the potatoes are soaking, make a roux in a soup pot. Melt the 8 tablespoons of butter over medium heat.
6. Once the butter stops foaming, sprinkle in 8 tablespoons of flour. Stir occasionally and cook until the flour smells like a baked pie crust and the roux is light brown.

7. Add 6 cups of chicken stock and heavy cream to the cooked roux. Use a rubber spatula to scrape the roux from the bottom of the pot.
8. Drain the potatoes and add them to the pan. Stir with a large spoon.
9. Adjust the heat of the stove until the soup mixture is just simmering. Do not boil the soup.

10. Gently simmer the potatoes until they are fork-tender.
11. Season the soup with white pepper and salt to taste.
12. Serve hot with a garnish of crispy bacon pieces, cheddar cheese, and thinly sliced chives or green onions.

Other topping ideas

Anything you love on your baked potatoes is excellent for this recipe’s topping. Here are some fun combinations to get you thinking:

• Beef and Cheddar Meat lovers will want to try this topping idea. Cook ground beef in a skillet, drain, and spoon over the Chilis potato soup recipe. Top with plenty of shredded cheddar cheese.
• South of the Border Everyone loves Mexican food, so why not add spicy salsa, a dollop of sour cream, and plenty of queso fresco to take this recipe international? 
• Corned Beef This topping recreates the classic flavors of corned beef hash. Finely diced cooked corned beef and white onion. Mix well and saute in butter until crispy. Sprinkle the meat and onions on top of the soup. You can use store-bought corned beef or leftovers from this excellent Corned Beef and Cabbage recipe. 

What to serve with Chili’s loaded baked potato soup

A green salad with a balsamic dressing is excellent with this soup since it is light and has a bit of acidity to it. Pair the soup with a nice steak and your favorite beer for a heartier meal. 

How to store loaded baked potato soup

Cool the soup in the fridge for up to three days and transfer it to a new container with a lid. 

For extended storage, you can freeze the soup for up to two months in a freezer-safe container. 

How to reheat for the best results 

The best way to reheat this soup is over medium-low heat on the stove while stirring.

Storing will change the consistency and texture of the finished soup. If you find it is too thick, add some heavy cream or milk to thin it out. If the soup is watery, adding a tablespoon or two of instant mashed potato flakes will thicken it wonderfully.

Love Chili’s Grill & Bar? Try These Copycat Recipes

• Chicken Crispers
• Chili’s Baby Back Ribs
• Chili’s Black Beans
• Chili’s Queso
• Enchilada Soup
• Margarita Chicken
• Monterey Chicken
• Onion Petals
• Original Chili
• Southwest Egg Rolls

Popular Soup Recipes

• Chicken Gnocchi Soup
• Easy Taco Soup
• Panera Tomato Soup

Check out my easy soup recipes and the best Chili’s copycat recipes on CopyKat!

Troubleshooting Tips

Common Issues

1. Too Thick:
   • Add warm cream gradually
   • Whisk while adding
2. Too Thin:
   • Add instant potato flakes
   • Simmer longer
3. Grainy Texture:
   • Lower heat
   • Whisk thoroughly

Dietary Modifications

Vegetarian Version

• Use vegetable stock
• Skip bacon
• Add smoked paprika for depth

Lighter Version

• Use half-and-half instead of cream
• Reduce butter
• Use turkey bacon