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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup with a thick, creamy roux base and chunky baked potato. Finished with cheddar, sour cream, bacon, and chives for the signature loaded bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Baked potato soup base
  • 4 large russet potatoes Bake until tender, then scoop flesh and chop; leave skins out.
  • 6 bacon strips Cook until crisp and crumble.
  • 4 tbsp unsalted butter Use butter for the roux.
  • 0.5 cup all-purpose flour Forms the thickening roux.
  • 4 cup whole milk Whisk in gradually to keep it smooth.
  • 2 cup chicken broth Adds body and savory flavor.
  • 1.5 cup shredded cheddar Reserve some for serving if desired.
  • 1 cup sour cream Stir in off heat if needed to avoid curdling.
  • 1 tsp salt To taste, then adjust at the end.
  • 0.5 tsp black pepper Freshly ground if possible.
  • 0.5 tsp garlic powder Seasoning for the soup base.
  • 1 chives For serving.
  • 1 extra sour cream For serving.
  • 1 extra shredded cheddar For serving.
  • 1 extra bacon For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken the soup
  1. Melt the unsalted butter in a large pot (Dutch oven) over medium heat, then whisk in the all-purpose flour and cook for 2-3 minutes until golden, stirring constantly.
  2. Gradually whisk in the whole milk and chicken broth until smooth, then cook over medium heat, stirring constantly, until thickened for about 10 minutes.
Add potatoes and flavor
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup so you get a mix of creamy and chunky bites.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with the salt, black pepper, and garlic powder.
Finish and serve loaded
  1. Fold in half of the crumbled bacon so it’s evenly distributed throughout the soup.
  2. Serve hot in bowls loaded with sour cream, shredded cheddar, the remaining bacon, and chives.

Notes

Pro tip: whisk milk and broth in slowly so the flour fully dissolves and the soup stays silky. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to prevent sour cream from splitting. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use reduced-fat sour cream and part-skim cheese while keeping the same roux technique for thickness.