Chilis Baked Potato Soup – easy copycat recipe – thick, creamy cheesy broth with tender potatoes and crispy bacon. Serve it up loaded with a dollop of sour cream, shredded cheese, bacon and green onions. Cooks completely in one pot!
If you love the velvety, ultra-comforting Loaded Baked Potato Soup from Chili’s, you’re going to LOVE my homemade version. It’s creamy, hearty, cheesy and ridiculously easy to make.
This one pot meal is everything cold-weather comfort food should be – and you don’t even have to get out of your pj’s to enjoy a bowl.
Why I love this recipe and you will too!
- Ready in about 30 minutes and my homemade version is even better than Chili’s restaurant.
- This delicious soup cooks completely in ONE pot.
- This creamy loaded potato soup is a warm wholesome dish.
- Way less expensive making an entire pot at home!
- The ideal meal on a cold night.
Ingredients needed to make Chili’s Loaded Baked Potato Soup:
- thick cut bacon
- celery
- bacon drippings OR butter (see NOTE below)
- onion
- garlic powder
- all purpose flour
- medium potatoes – russet, yukon gold potatoes or combine yukon and red skin
- chicken stock, chicken broth or chicken bone broth
- heavy cream
- sharp cheddar cheese
- salt and black pepper
- paprika
- dried thyme
- fresh parsley
Immersion blender or classic blender needed
Optional toppings
A few suggestions – add any of your favorite toppings.
- shredded sharp cheddar cheese
- crispy bacon bits,
- sliced green onions or fresh chives
- sour cream
How to Make Chili’s Loaded Baked Potato Soup:
Dice bacon into about 1″ pieces than add to a large Dutch oven or soup pot. Cook over medium heat 6-8 minutes or until bacon is crisp.
Remove bacon from the pot and set aside. Leave bacon grease in the pot. You’ll need about 3 tablespoons of bacon drippings or butter. If you don’t have enough bacon fat, add a tablespoon or two of butter so that you reach 3 tablespoons.
Drop in onions and celery, season lightly with salt, black pepper and 1 teaspoon of garlic powder. Give it a stir then cover and cook over medium to medium-low heat 4-5 minutes or until vegetables are tender.
Sprinkle flour over the top of the vegetables. Cook 1 minute over medium heat then pour in chicken stock stirring or whisking constantly so lumps don’t form.
Add diced potatoes, 1 teaspoon each paprika and thyme, then stir to combine.
Increase heat to bring the soup to a boil, then reduce heat to low. Simmer 10-15 minutes or until potatoes are tender (cook time will vary with size of potatoes).
Stir in heavy cream and shredded cheese. Taste and adjust for salt and pepper.
Using an immersion blender, pulse to your desired consistency. If you don’t have an immersion blender, transfer about half of the soup to a regular blender. Carefully (it’s HOT!), pulse to a creamy consistency. Pour back into the soup pot. Stir to combine well.
Return bacon to the soup, reserving a little to add to the top of each bowl. Taste and adjust for salt and pepper. If you like the soup thinner, splash in a small amount. Stir in parsley.
To serve, ladle into bowls, top with crispy bacon, cheddar cheese and green onions or chives plus a few slices of crusty bread.
Subs and variations:
- Swap half and half for heavy cream – you’ll get the same creamy soup.
- Bone broth instead of stock or broth for extra protein.
- Any potatoes work – I used a combination of yukon and red skin.
- Even heartier drop in rotisserie chicken or leftover holiday ham.
- Spice it up with a pinch of cayenne pepper or some diced jalapenos.
- Fresh herbs instead of dry.
What to Serve With Chilis Baked Potato Soup:
- Focaccia Bread or Focaccis Muffins
- Cheesy Garlic Breadsticks
- Air Fryer Grilled Ham and Cheese Sandwich
- Warm crusty bread or dinner rolls
More popular cold weather soup recipes:
Slow Cooker Turkey (or chicken) Wild Rice Soup
- Minestrone Soup
- Tomato Soup
- Broccoli Cheese Soup (Panera Copycat)
Storage and reheating:
Cool soup completely then transfer to an airtight container. Keep in the fridge up to 3 days.
Reheat in the microwave or saucepan over low heat. If the soup is too thick, splash in a little stock, milk or water.
Ready to make this Chilis Baked Potato Soup – the ultimate comfort food? Full printable recipe card is below.
Enjoy!
Best Chili’s Loaded Baked Potato Soup Recipe
Equipment
- large soup pot
- immersion blender or regular blender
Ingredients
- 6 strips thick cut bacon cut in 1" pieces
- 2 stalks celery diced
- 3 tablespoons bacon drippings OR add butter to reach 3 tablespoons fat
- 1 small onion diced
- 1 teaspoon garlic powder
- 1/4 cup all purpose flour
- 2 pounds Yukon gold potatoes see RECIPE NOTES below
- 3 cups chicken stock
- 3/4 cup heavy cream
- 8 ouces sharp cheddar cheese freshly shredded divided
- salt and black pepper to taste
- 1 teaspoon each paprika and dried thyme
- 2 tablespoons fresh parsley
Instructions
- Dice bacon into about 1″ pieces than add to a large Dutch oven or soup pot. Cook over medium heat 6-8 minutes or until bacon is crisp then remove from thee pot and set aside.
- Leave drippings in the soup pot. You’ll need about 3 tablespoons of bacon drippings or butter. If you don’t have enough bacon drippings, add a tablespoon or two of butter so that you reach 3 tablespoons.
- Drop in onions and celery, season lightly with salt, black pepper and 1 teaspoon of garlic powder. Give it a stir then cover and cook over medium heat 4-5 minutes or until vegetables are tender.
- Sprinkle flour over the top of the vegetables. Cook 1 minute over medium heat then pour in chicken stock stirring or whisking constantly so lumps don’t form.Add diced potatoes, 1 teaspoon each paprika and thyme, then stir to combine.
- Increase heat to bring the soup to a boil, then reduce heat to low. Simmer 15-18 minutes or until potatoes are tender (cook time will vary with size of potatoes).
- Stir in heavy cream and half of the shredded cheese. Taste and adjust for salt and pepper.
- Using an immersion blender, pulse to your desired consistency. If you don’t have an immersion blender, transfer about half of the soup to a regular blender. Carefully (it’s HOT!), pulse to a creamy consistency. Pour back into the soup pot. Stir to combine well.
- Return bacon to the soup, reserving a little to add to the top of each bowl. Taste and adjust for salt and pepper. If you like the soup thinner, splash in a small amount of stock. Stir in parsley.To serve, ladle hot soup into bowls, top with crispy bacon, (remaining) cheddar cheese and green onions or chives.
Notes
- Russet potatoes, red skin or a combination work well too.
- Peel the potatoes or leave skins on for a more rustic texture.
- Use stock, broth or even bone broth for added protein.
- As always, I recommend buying a block of cheese and grating it yourself. Freshly grated melts better for a creamier texture. Pre-packaged shredded cheese contains additives that keep it from clumping and doesn’t let it melt as well.
This creamy, cozy soup is made for cold temps. Can’t get enough of it! Yum!!!
The only cure for this cold weather. Super yummy!!
So true Lauren – this one warms you from the inside out! Thank you so much! Glad you loved the soup!
I just made this soup for the first time. It’s soooo good! Perfect for this cold wintry weather. Thanks for another amazing recipe!
Hi Maria – thank you so much for the kind words – makes my day you enjoyed the recipe! 🙂 — I’ve made this one several times and keep it stashed in the freezer. — Bernie