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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup made with a roux-thickened, smooth cream base and chunky baked potatoes. Loaded with cheddar, bacon, and chives for that classic restaurant-style 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and bacon
  • 4 large russet potatoes Baked, scooped and chopped.
  • 6 strips bacon Cooked and crumbled.
Soup base
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 2 cup chicken broth
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 chives For serving.
  • 0.25 extra sour cream For serving.
  • 0.25 extra shredded cheddar For serving.
  • 0.25 extra bacon For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the thickened base
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2-3 minutes until golden, stirring to prevent burning.
  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.
Add potatoes and finish
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup to create a thick, chunky texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in half the crumbled bacon so the soup is creamy with bacon pockets throughout.
Serve loaded
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, the remaining bacon, and chives for the loaded presentation.

Notes

For the smoothest texture, keep whisking as you add the milk and broth so the roux doesn’t clump. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently over low heat (stir often) to avoid scorching and prevent the dairy from separating. Freezing isn’t recommended because the potatoes and sour cream can change texture when thawed. For a dairy-light swap, use reduced-fat milk and use a lighter sour cream.