Chili’s Baked Potato Soup

That first spoonful of Chili’s Baked Potato Soup, thick with cheddar and smoky bacon, is the reason so many of us order it before the entrees even arrive. This copycat recreates the same velvety, delicious soup, loaded with tender chunks of Russet potato and finished with cheese, crisp bacon, and fresh chives. A professional roux technique gives the base its smooth, creamy body with none of the gummy texture that sinks most homemade potato soups. It simmers in about half an hour, which makes it right for weeknight dinners and lazy Sunday lunches alike.

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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 recipe works

Most homemade potato soups fail in one of two ways: they turn gluey from potato starch, or thin and grainy from a rushed base. This recipe solves both. Soaking the diced potatoes in cold water pulls out the surface starch that causes a gloppy texture, and a properly cooked butter-and-flour roux thickens the soup evenly, the same way restaurant kitchens do it.

Cooking the roux until it smells like baked pie crust also removes the raw flour taste that flat-tastes lesser versions. The payoff is a soup with the exact same creamy consistency as Chili’s original, made with ingredients you already have.

Chili’s 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 a 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

Ingredient Notes

• The choice of potato matters more than any other decision here. Use floury Russet or Idaho potatoes; save waxy Red Bliss and Fingerlings for roasting and potato salad.
• Shred cheddar from a block. Pre-shredded cheese is coated with anti-caking starch and melts less smoothly.
• Green onions work as a substitute for chives if that is what your store has.

How to make Chili’s loaded baked potato soup 

To prepare this Chili’s potato soup recipe:

1. Wash, dry, and thinly slice the chives, then 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 creamy 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 bits, cheddar cheese, and thinly sliced chives or green onions.

Other topping ideas

Anything you love on your baked potatoes is excellent as a topping for this recipe. 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 it, and spoon it over the Chili’s 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 sauté in butter until golden and 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 balsamic dressing is excellent with this soup, since it is light and has a bit of acidity. Pair the soup with a nice steak and your favorite beer for a heartier meal. 

Storing and reheating instructions

• Refrigerator Storage: Store in an airtight container for up to 3 days. The soup thickens as it chills, and slight separation is normal.
• Reheating Method: Warm over medium-low heat on the stove, stirring often. If the soup is too thick, whisk in a splash of heavy cream or milk; if it turns watery, stir in a tablespoon or two of instant mashed potato flakes.
• Freezer Storage: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and expect to whisk the texture back together while reheating, since cream bases can separate after freezing.

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

If this soup hits the spot, try more Chili’s copycats and creamy potato soups:

• Chili’s Chicken Enchilada Soup
• Chili’s Southwest Chicken Soup
• Chili’s Skillet Queso
• Panera Bread Baked Potato Soup
• Houston’s Baked Potato Soup

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

Common Questions

Why did my soup turn gummy? The potatoes were not soaked, or the soup was boiled hard. Soaking removes surface starch, and a gentle simmer keeps the starch that remains from over-thickening the base.

My soup is too thick. How do I fix it? Whisk in warm cream or milk a little at a time until it loosens to the consistency you want.

My soup is too thin. What now? Simmer it a few minutes longer, or stir in instant mashed potato flakes one tablespoon at a time.

Why white pepper instead of black? Purely visual: white pepper seasons the pale soup without scattering dark specks through it. Black pepper tastes fine if that is what you have.