Chili's Baked Potato Soup (Copycat Recipe)
Warm, creamy and loaded with flavor, this copycat chili's potato soup recipe is great for satisfying a craving from your favorite restaurant or needing something warm on a cold night.
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
Calories: 853kcalCarbohydrates: 47gProtein: 21gFat: 66gSaturated Fat: 38gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 187mgSodium: 2192mgPotassium: 1001mgFiber: 3gSugar: 5gVitamin A: 2033IUVitamin C: 11mgCalcium: 363mgIron: 3mg
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