Chili’s Baked Potato Soup Recipe is a classic comfort food that brings a hearty, creamy blend of flavors perfect for any occasion. This rich soup features tender baked potatoes, crispy bacon, tangy cheese, and a velvety broth that’s full of warmth.
Whether you’re craving a cozy meal for cold weather or a satisfying starter, this recipe captures the delicious essence of Chili’s signature dish, making it easy to recreate in your kitchen.
Ideal for a family dinner or a quick lunch, this soup will surely be a favorite with its smooth texture and savory toppings.
How To Make Chili’s Baked Potato Soup Recipe?
Recipe Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 6-8
Equipment Needed
- Large pot or Dutch oven
- Medium skillet
- Whisk
- Knife
- Cutting board
- Ladle
Ingredients
- 6 large russet potatoes, baked and cubed
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 strips bacon, cooked and crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: shredded cheddar and bacon bits for garnish
Instructions
1. Prepare The Potatoes
Bake the russet potatoes until tender. You can either bake them in the oven at 400°F for about an hour or microwave them if you’re short on time. Once done, let them cool, peel, and cut them into cubes.
2. Start The Soup Base
In a large pot, melt the butter over medium heat. Once it’s fully melted, add the flour and whisk continuously for about 2 minutes to form a roux. This helps thicken the soup and gives it a creamy texture.
3. Add Liquids
Slowly pour in the chicken broth and whole milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens.
4. Stir In The Potatoes And Cream
Add the cubed potatoes to the soup base, followed by the heavy cream. Stir well to combine everything, and let it simmer for an additional 10 minutes.
5. Blend (Optional)
If you prefer a smoother soup, you can blend part of the soup using an immersion blender. I like to leave a few chunks of potato for texture, but it’s entirely up to you.
6. Add Cheese And Sour Cream
Reduce the heat to low and stir in the shredded cheddar cheese and sour cream. Make sure the cheese melts completely, and everything is smooth. Season with salt and pepper to taste.
7. Serve And Garnish
Ladle the soup into bowls and garnish with extra cheese, crumbled bacon, and chopped green onions. Serve immediately and enjoy!
Nutrition Facts Of Chili’s Baked Potato Soup Recipe
- Calories: 450 kcal
- Fat: 25 g
- Carbohydrates: 35 g
- Protein: 15 g
- Sodium: 800 mg
- Fiber: 3 g
Chili’s Baked Potato Soup Recipe
Serving Suggestions Of Chili’s Baked Potato Soup Recipe
1. Bread Pairing
I love pairing this baked potato soup with a crusty baguette or warm sourdough bread to soak up the creamy broth.
2. Add A Side Salad
For a balanced meal, I often serve a light green salad on the side with a tangy vinaigrette to cut through the richness of the soup.
3. Toppings
Don’t be afraid to go heavy on the toppings! I always set out extra shredded cheddar, bacon bits, and sour cream so everyone can customize their bowls.
Tips And Variations Of Chili’s Baked Potato Soup Recipe
1. Spice It Up
For a bit of heat, you can add a pinch of cayenne pepper or a dash of hot sauce. I personally love a little kick in my baked potato soup.
2. Vegetarian Option
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the bacon. The soup will still be rich and flavorful.
3. Thicken The Soup
If you prefer a thicker consistency, mash a few of the potato chunks directly in the pot or use an immersion blender to blend a portion of the soup.
Note
I find that this soup is even better the next day! The flavors meld together beautifully when reheated, so don’t hesitate to make extra and enjoy it as leftovers.
How To Make Baked Potato Soup Thicker?
To make baked potato soup thicker, I use a few methods. First, I mash some of the potatoes in the soup. This releases their starch and adds creaminess.
If that’s not enough, I stir in a slurry of flour and water or cornstarch and water. I use about one tablespoon of either for each cup of liquid in the soup.
Another option is to add more cream or sour cream for richness. Reducing the soup by simmering it uncovered for a bit also works if you prefer not to add anything extra.
Conclusion
This Chili’s Baked Potato Soup is one of my favorite comfort foods to make at home. It’s creamy, flavorful, and customizable with all the toppings you love.
Whether you’re serving it for dinner or bringing it to a gathering, this soup is sure to be a hit. Plus, it’s easy to prepare and even easier to enjoy. Give it a try, and you’ll have a new go-to recipe for cold weather days.
Chili’s Baked Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Medium skillet
- Whisk
- Knife
- Cutting board
- Ladle
Ingredients Â
- 6 large russet potatoes baked and cubed
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 strips bacon cooked and crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: shredded cheddar and bacon bits for garnish
InstructionsÂ
Prepare The Potatoes
- Bake the russet potatoes until tender. You can either bake them in the oven at 400°F for about an hour or microwave them if you’re short on time. Once done, let them cool, peel, and cut them into cubes.
Start The Soup Base
- In a large pot, melt the butter over medium heat. Once it’s fully melted, add the flour and whisk continuously for about 2 minutes to form a roux. This helps thicken the soup and gives it a creamy texture.
Add Liquids
- Slowly pour in the chicken broth and whole milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens.
Stir In The Potatoes And Cream
- Add the cubed potatoes to the soup base, followed by the heavy cream. Stir well to combine everything, and let it simmer for an additional 10 minutes.
Blend (Optional)
- If you prefer a smoother soup, you can blend part of the soup using an immersion blender. I like to leave a few chunks of potato for texture, but it’s entirely up to you.
Add Cheese And Sour Cream
- Reduce the heat to low and stir in the shredded cheddar cheese and sour cream. Make sure the cheese melts completely, and everything is smooth. Season with salt and pepper to taste.
Serve And Garnish
- Ladle the soup into bowls and garnish with extra cheese, crumbled bacon, and chopped green onions. Serve immediately and enjoy!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.