Warm, creamy, and loaded with flavor, this copycat Chili's Baked Potato Soup recipe is great for satisfying a craving from your favorite restaurant or needing something warm on a chilly day.
I've taken a recent passion of recreating dishes that I always crave from restaurants. Looking for some more copycat recipes? Try out the Pappadeaux's Seafood Gumbo (with Shrimp and Sausage) or my version of Wendy's Chili Recipe in the Slow Cooker!
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What Makes it So Creamy
MY SECRET. The key to a creamy soup is your blender. Potatoes release a natural thickening agent with their starchiness, but by blending a handful of them with heavy cream, they release even more starch!
WHAT TO DO. Once potatoes are fork-tender, take ½ cup of potatoes and ½ cup of heavy cream and puree in a blender (I used a Ninja Bullet). Pour the puree back into the soup and stir. You'll be able to watch the difference with your own eyes!
Ingredients
To make your Chili's Baked Potato Soup, here's what you'll need:
- Russet Potatoes - The type of potato is important. Use a high-starch potato for a creamy texture. Russet potatoes also hold less moisture.
- Bacon
- Butter - You can use salted or unsalted butter for this. If using salted, consider adding less salt for seasoning.
- Flour
- Stock/Broth - I used a Chicken Broth for this recipe for a flavor boost. The collagen from the broth will add subtle thickness and a silky feel.
- Heavy Cream
- Salt and Pepper
- Cheddar Cheese
- Optional Toppings - Chives, bacon bits, sour cream, and extra shredded cheddar cheese. The options don't end here! See below for more ideas.
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Wash and peel potatoes. Use a large knife to cut potatoes into ½ inch cubes. Then, soak them in a large bowl of water for 5 minutes.
- Step 2: Cook bacon in a large stock pot (or Dutch Oven) until crispy. Remove the bacon and reserve 2 tablespoon of bacon grease for making the roux.
Tip: Although some starch is good for soup, these potatoes are extra starchy. Soaking them in water will reduce the starch a little.
- Step 3: On medium-low heat, melt butter with the 2 tablespoon of bacon grease. Once bacon is melted, slowly stir in flour, then reduce to low heat. Cook the flour for 5 minutes until it's golden brown.
- Step 4: Turn back up to a medium-high heat and slowly stir in chicken stock. Then, slowly add in 1 ½ cups of heavy cream. Soup should start to thicken.
- Step 5: Add in potato cubes, salt and pepper. Mix and bring to a low boil. Then, turn the soup down to a simmer. Simmer for 20-25 minutes or until potatoes or fork tender.
- Step 6: After 20 minutes, take ½ cup of cooked potatoes and ½ cup of heavy cream and puree in a blender. Add this puree to the soup and stir.
- Step 7: Add in 1 cup of cheddar cheese and cook until melted. Top with crumbled bacon bits, chives, and cheddar cheese and serve with a large spoon!
Equipment and Supplies
- Large Stock Pot - Hexclad Pots are the best on the market. Click the link for 10% off your next purchase.
- Ninja Bullet - A smaller blender works great for smaller quantities like this puree calls for. The ninja bullet is easy to clean and doesn't take up much space in the pantry!
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Topping Bar Ideas
The best way to serve your delicious soup is as a potato bar. This allows your guests to make it exactly how they crave it! Make it a fully loaded potato soup recipe by adding in all the goodies! Try out some of these Topping Bar ideas.
The Favorite Toppings: Shredded cheddar cheese, crispy bacon bits, diced ham, a dollop of sour cream, and black pepper.
The Veggies: Fresh green onions, fresh chives, broccoli florets, jalapeños, fried shallots, or caramelized onions.
The Flavors: Hot sauce, chili flakes, chili powder, parsley, thyme, or everything bagel seasoning.
Storage
Allow the leftover baked potato soup to cool before storing in an airtight container. Good for up to 4 days. To reheat, place in a pot, covered on medium-low heat until warm throughout.
Good news! Soup freezes well, too! To freeze, portion out the soup and place it in an airtight container, and freeze for up to 3 months. Thaw in the fridge before reheating in your pot.
Chili's Restaurant
Chili's began as a burger joint and has been expanding its menu since 1975. Find a location near you here and say hey to your fellow ChiliHeads!
More Soups
- Pappadeaux's Seafood Gumbo (with Shrimp and Sausage)
- Wendy's Chili Recipe in the Slow Cooker
- Shrimp and Sausage Gumbo
- Slow Cooker Chicken Noodle Soup
Video of Recipe
Recipe
Chili's Baked Potato Soup (Copycat Recipe)
Equipment
- Blender optional
Ingredients
- 2½ lbs Russet Potatoes
- 6 Strips Bacon
- 4 oz Butter unsalted
- ½ Cup Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- 2 teaspoon Salt
- 1½ teaspoon Black Pepper
- 2 Cups Cheddar Cheese shredded
- Chives optional topping
Instructions
- Wash and peel potatoes. Cut potatoes into ½ inch cubes. Then, soak them in a large bowl of water for 5 minutes.
- Cook bacon in a large stock pot (or Dutch Oven) until crispy. Remove the bacon and reserve 2 tablespoon of bacon grease for making the roux.
- In a large pot on medium-low heat, melt butter with the 2 tablespoon of bacon grease. Once bacon is melted, slowly stir in flour then reduce to a low heat. Cook flour for 5 minutes until it's golden brown.
- Turn back up to a medium-high heat and slowly stir in chicken stock. Then, slowly add in 1 ½ cups of heavy cream. Soup should start to thicken.
- Add in potato cubes, salt and pepper. Mix and bring to a low boil. Then, turn the soup down to a simmer. Simmer for 20-25 minutes or until potatoes or fork tender.
- After 20 minutes, take ½ cup of cooked potatoes and ½ cup of heavy cream and puree in a blender. Add this puree into the soup and stir.
- Add in 1 cup of cheddar cheese and cook until melted. Top with crumbled bacon bits, chives and cheddar cheese and serve with a large spoon!
Nutrition
Frequently Asked Questions
I prefer Russet Potatoes to make a thick creamy soup, but you can use a Yukon Gold type of potato if you like a chunkier soup.
Yes, this potato soup heats up well. Store it in the fridge in an airtight container for 3-4 days. You can add a splash of cream or milk if your soup has thickened too much. I often reheat it slowly in a crock pot as well.
Chef Tim Clowers says
This was a really easy recipe that taste fantastic
Laura Ann Mai says
Recipe is great except one thing... If you're going to do a Chili's copycat, why would you use chives instead of Green onions? Huge difference in flavor
CookitwithTim says
I am glad you enjoyed the recipe. You absolutely could use green onions as a topping in place of chives (it was just a preference thing for me) or you could completely leave them off if you prefer. Thanks again for giving it a try!!
Stephanie Strever says
Easy and yummy! will make again!
CookitwithTim says
Woohoo! Glad it was a hit! Let me know if you tried anything different with it. Love hearing variations people try.