Go Back

Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup with a thick, smooth roux-based cream base and chunky baked potatoes. Loaded with bacon, cheddar, and sour cream for a classic restaurant-style bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and toppings
  • 4 large russet potatoes baked, scooped and chopped
  • 6 strips bacon cooked and crumbled
  • 1 cup sour cream use for soup and serving
  • 2 cups shredded cheddar shredded, plus extra for serving if desired
  • 0.25 chives for serving
Soup base
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 2 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2-3 minutes until golden, whisking constantly so it doesn’t brown too fast.
  2. Gradually whisk in the whole milk and chicken broth until smooth, then cook over medium heat while stirring constantly until thickened, about 10 minutes.
Build the potato soup
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup so it turns creamy with chunky bites.
  2. Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder for a balanced flavor.
  3. Fold in half the crumbled bacon so it disperses throughout the soup.
Serve
  1. Ladle into bowls and top each serving with sour cream, cheddar, the remaining bacon, and chives for the loaded presentation.

Notes

For the closest texture, bake the potatoes until very tender, scoop while warm, and chop into bite-size pieces. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop over low heat, stirring often to prevent separation. Freezing is not recommended because the dairy-based soup can break when thawed. Dietary swap: use reduced-fat milk and light sour cream for a lighter version while keeping the same method.