Welcome to my version of Chili’s Loaded Baked Potato Soup, where comfort food meets bold flavor in a bowl. This creamy, hearty soup is a perfect blend of savory ingredients like tender potatoes, smoky bacon, and melty cheese, all topped off with a dollop of sour cream for that ultimate indulgence.
Inspired by the popular dish from Chili’s, this recipe brings all the rich, satisfying flavors right into your home, making it an ideal meal for cozy nights or when you want something warm and filling.
Whether you’re serving it as a main course or as a side, this loaded baked potato soup is sure to be a hit at your table! Let’s dive in and start cooking this delicious, easy-to-make soup that will make you feel like you’re dining at Chili’s.
How To Make Loaded Baked Potato Soup Chili’s Recipe?
Recipe Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course or Appetizer
Cuisine: American, Comfort Food
Yield: Serves 6 hearty bowls
Equipment Needed
- Large saucepan
- Whisk
- Small bowl for cornstarch mixture
- Potato masher or spoon for dicing potatoes
Ingredients
- 2 medium baked potatoes
- 2 tablespoons butter
- 1 cup finely diced Vidalia onion
- 2 tablespoons flour
- 4 cups chicken stock
- 2 cups cold water
- 5 tablespoons cornstarch
- 1 ½ cups instant mashed potatoes
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon basil
- â…› teaspoon thyme
- 1 ½ cups half-and-half
- â…“ cup shredded cheddar cheese
- For garnish: ½ cup shredded cheddar cheese, ¼ cup crumbled cooked bacon, 2 green onions (sliced)
Instructions
1. Sauté The Onions
In a large saucepan, melt the butter over medium heat. Add the diced Vidalia onions and sauté until soft and translucent (about 2-3 minutes).
2. Create The Soup Base
Sprinkle the flour over the onions and stir to incorporate. Let it cook for about a minute, then add the chicken stock and bring the mixture to a simmer.
3. Add Cornstarch And Seasonings
In a separate bowl, dissolve the cornstarch in the cold water. Slowly add this to the soup base, followed by the instant mashed potatoes, salt, pepper, basil, and thyme. Stir well, bring to a boil, and reduce to a simmer for 5 minutes.
4. Prepare The Potatoes
Cut the baked potatoes in half lengthwise. Scoop out the insides and cut them into small bite-sized pieces. Add them to the soup base along with the shredded cheddar cheese and half-and-half. Bring the soup back to a boil and simmer for 12-15 minutes, stirring occasionally.
5. Garnish And Serve
Just before serving, top each bowl with shredded cheddar cheese, crumbled bacon, and sliced green onions.
Nutrition Facts Of Loaded Baked Potato Soup Chili’s Recipe
- Calories: 403
- Carbohydrates: 44 g
- Protein: 15 g
- Fat: 19 g
- Saturated Fat: 11 g
- Fiber: 3 g
- Sodium: 940 mg
- Potassium: 776 mg
Loaded Baked Potato Soup Chili’s Recipe
Serving Suggestions Of Loaded Baked Potato Soup Chili’s Recipe
This soup is perfect on its own or served with a side of crusty bread or a simple salad. You can also pair it with a main course like a grilled chicken sandwich or a light entree for a more filling meal.
Tips And Variations Of Loaded Baked Potato Soup Chili’s Recipe
Make It Richer: Add a bit more half-and-half for extra creaminess or top with extra cheese.
Spicy Version: Stir in a bit of jalapeño or hot sauce for a spicy kick.
Healthier Alternative: Swap the heavy cream for a lighter version like milk or unsweetened almond milk.
Health Benefits Of Loaded Baked Potato Soup Chili’s Recipe
While this soup is indulgent, it contains plenty of potassium and fiber from the potatoes. The addition of bacon and cheese provides protein, but if you’re aiming for a lighter version, you can reduce or omit these toppings.
Conclusion
This Loaded Baked Potato Soup, inspired by Chili’s, is the perfect comfort food that combines creamy textures with savory flavors.
It’s easy to prepare, yet feels indulgent with each bite. Whether you’re serving it as a starter or a main dish, its hearty combination of potatoes, cheese, bacon, and green onions will surely satisfy your cravings.
Best of all, you can customize it to suit your taste, adding extra toppings like sour cream, chives, or even a little more bacon. This recipe is sure to be a crowd-pleaser at any gathering, providing warmth and satisfaction in every bowl.
Loaded Baked Potato Soup Chili’s Recipe
Equipment
- Large saucepan
- Whisk
- Small bowl for cornstarch mixture
- Potato masher or spoon for dicing potatoes
Ingredients Â
- 2 medium baked potatoes
- 2 tablespoons butter
- 1 cup finely diced Vidalia onion
- 2 tablespoons flour
- 4 cups chicken stock
- 2 cups cold water
- 5 tablespoons cornstarch
- 1 ½ cups instant mashed potatoes
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon basil
- â…› teaspoon thyme
- 1 ½ cups half-and-half
- â…“ cup shredded cheddar cheese
- For garnish: ½ cup shredded cheddar cheese ¼ cup crumbled cooked bacon, 2 green onions (sliced)
InstructionsÂ
Sauté The Onions
- In a large saucepan, melt the butter over medium heat. Add the diced Vidalia onions and sauté until soft and translucent (about 2-3 minutes).
Create The Soup Base
- Sprinkle the flour over the onions and stir to incorporate. Let it cook for about a minute, then add the chicken stock and bring the mixture to a simmer.
Add Cornstarch And Seasonings
- In a separate bowl, dissolve the cornstarch in the cold water. Slowly add this to the soup base, followed by the instant mashed potatoes, salt, pepper, basil, and thyme. Stir well, bring to a boil, and reduce to a simmer for 5 minutes.
Prepare The Potatoes
- Cut the baked potatoes in half lengthwise. Scoop out the insides and cut them into small bite-sized pieces. Add them to the soup base along with the shredded cheddar cheese and half-and-half. Bring the soup back to a boil and simmer for 12-15 minutes, stirring occasionally.
Garnish And Serve
- Just before serving, top each bowl with shredded cheddar cheese, crumbled bacon, and sliced green onions.
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.