Loaded Baked Potato Soup (Chilis Copycat Recipe)

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Nothing beats a warm bowl of creamy, loaded potato soup, especially when it tastes just like the one from Chili’s restaurant! This homemade version is rich, hearty, and packed with tender potatoes, crispy bacon, milk, and a touch of sour cream. 

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• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Servings: About 8 cups of soup
• Prep level: Beginner +

Notes About Main Ingredients

• Type of potato: Russet potatoes work best for that classic baked potato flavor and creamy texture once cooked. Either large or medium potatoes can be used. 
• Bacon: Cut up into pieces before cooking. Cook it until crisp, and save the grease for extra flavor in the soup base.
• Onion: You can use either white or yellow onion. Both add a good depth of flavor that becomes milder when cooked.
• Milk, heavy cream, and chicken broth: Using a combination of milk and broth creates a rich, creamy base without feeling too heavy. I like using low-sodium broth to better control the salt, and either whole milk or low-fat works perfectly.
• Sour cream: Adds that signature tangy richness, don’t skip it! Use full-fat for the best results.

It’s comfort food that’s perfect for cold days or when you’re craving something cozy and satisfying. Best of all, it’s a simple recipe that comes together easily in one pot and even tastes better the next day!

Step-by-Step Instructions

Prep potatoes – Rinse, peel, and cube the potatoes. Place the diced potatoes in a bowl of cold water for about five minutes. Soaking helps soften the potatoes and releases some of the starch that can cause the soup to become glue-like.  Drain the potatoes and set aside.

Cook the bacon – While the potatoes are soaking, cook the bacon in a large pot or Dutch oven until crisp. Remove the bacon and set it aside on a paper towel-lined plate. Keep some of the bacon grease in the pot for extra flavor.

Sauté onion and garlic – Lower the flame and add the unsalted butter to the pot with the bacon grease. Once melted, stir in the chopped onion and cook until soft and translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.

Make the roux – Sprinkle the flour over the onion mixture and stir or whisk well to coat. Cook for 1-2 minutes to create the thickening agent for the creamy soup.

Add potatoes, seasonings, and liquids – Transfer the potatoes to the pot, add the salt and pepper. Next, slowly pour in the chicken broth, milk, and heavy cream. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork.

Once the potatoes are soft – Remove the pot from the heat and use an immersion blender or potato masher to blend to your desired consistency.

Return the pot to the heat – stir in most of the bacon and the sour cream. Allow the soup to simmer before serving. Sprinkle with bits of cheddar cheese and bacon or your favorite toppings and serve!

See the recipe card below for complete measurements and cooking times.

Toppings

• Sliced green onions or chives
• Shredded extra sharp cheddar cheese
• Crumbled cooked bacon
• Sour cream
• A dash of red pepper flakes or cayenne pepper for a bit of a kick

Laura Belle’s Tips

1. When using an immersion blender, make sure the pot isn’t filled to the brim to avoid splattering hot liquid. About two-thirds full allows enough room for movement.
2. Don’t overcook the potatoes – Simmer just until tender so they hold their shape and don’t turn mushy.
3. Adjust the thickness – If the soup is too thick, stir in a splash of milk or broth until you get the desired consistency.

Storing

Let the soup cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.

Reheating

Warm gently on the stove over low heat, stirring often. The soup thickens as it chills. You can add a splash of milk or broth to loosen it as it heats.

Soup’s Sidekicks

​This creamy, loaded potato soup is hearty enough to serve on its own, but it’s even better with a few simple sides!

• ​Salads with a Little Cluck – Napa Almond Salad or Sassy Scotty
• Fresh from the Garden – Outback’s Chopped Salad or Carrot Raisin Salad
• Veggies Done Right – Crispy Brussels Sprouts or Steamed Broccoli
• Crusty Bread or Dinner Rolls – Delicious Hawaiian Rolls from Miss In The Kitchen

Continue to Content

Yield: 8 cups of soup

Loaded Baked Potato Soup (Chils Copycat Recipe)

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Cozy up with this creamy Chili's-style loaded baked potato soup. Easy, comforting, and delicious!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 4 minutes

Total Time 44 minutes

Ingredients

• 8 strips of bacon – cut into small pieces
• 3 tablespoons unsalted butter
• 1 medium white onion, chopped (yellow onion can be used)
• 3 cloves of garlic – minced
• 1/4 cup all-purpose flour
• 2 to 3 pounds russet potatoes – peeled and diced into 1-inch pieces.
• 4 cups of chicken stock (low-sodium) or chicken broth
• 2 cups milk – whole or reduced fat
• 3/4 cup heavy cream
• 1.5 teaspoon salt (adjust to taste)
• 1 teaspoon pepper (either white or black pepper)
• 2/3 cup full-fat sour cream

Instructions

1. Rinse, peel, and chop the potatoes into 3/4″ cubes with a large knife.
2. Place the diced potatoes in a bowl of cold water for at least five minutes. Drain the potatoes and set aside.
3. While the potatoes are soaking, cook the bacon in a large pot or Dutch oven over medium-high heat until crisp. Remove the bacon and set it aside on a paper towel-lined plate. Keep about 2 tablespoons of the bacon grease in the pot for extra flavor.
4. Lower the flame to medium heat and add the unsalted butter to the pot with the bacon grease. Once melted, stir in the chopped onion and cook until soft and translucent, about 4-5 minutes. Next, add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Sprinkle the flour over the onion mixture and stir or whisk well to coat. Cook for 1-2 minutes to create the thickening agent for the soup.
6. Transfer the potatoes to the pot, add the salt and pepper. Slowly pour in the chicken broth, milk, and heavy cream. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork. About 10-15 minutes. Stir occasionally to prevent sticking.
7. Once the potatoes are soft, remove the pot from the heat and use an immersion blender or potato masher to blend to your desired consistency.
8. Return the pot to the heat and stir in most of the bacon and the sour cream. Allow the soup to simmer for 15 minutes before serving.
9. Serve with your favorite toppings.

Notes

Helpful Tools

• Large kitchen knife
• Large pot or Dutch oven
• Strainer
• Whisk or large spoon
• Immersion blender or potato masher

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 945mgCarbohydrates: 50gFiber: 5gSugar: 9gProtein: 15g

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