There’s nothing quite like a warm, creamy bowl of soup to cozy up with on a chilly day. If you’re craving something hearty and comforting, you’re in the right place! Today, I’m sharing a recipe that’s a game-changer for soup lovers: Chili’s Baked Potato Soup. This creamy, cheesy masterpiece is a copycat version of the restaurant favorite, and trust me, it’s just as delicious as the original. Plus, it’s easy to make and perfect for quick family dinners or weeknight meals. Let’s dive in and make this comforting soup together!
Why You’ll Love This Recipe
- A creamy, cheesy twist on a classic potato soup
- Ready in about 30 minutes—perfect for 30-minute meals
- Loaded with bacon, cheddar, and sour cream for maximum flavor
- A comforting, satisfying option for weeknight dinner ideas
- Easy to customize with your favorite toppings
Ingredients
Here’s what you’ll need to make this delicious Chili’s Baked Potato Soup. Don’t worry—it’s simpler than you think!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this creamy, cheesy goodness. It’s easier than you might think, and the result is well worth the effort.
- Bake the potatoes until tender, allow them to cool slightly, then peel and cube them.
- In a large pot over medium heat, melt the butter.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the milk and heavy cream, stirring constantly until the mixture thickens.
- Add salt and pepper.
- Stir in the cubed potatoes and allow to simmer for about 10 minutes.
- Add cheddar cheese and stir until melted.
- Remove from heat, stir in sour cream.
- Serve hot, garnished with crumbled bacon and green onions.
Pro Tips for Making the Recipe
Here are a few tips to ensure your soup turns out perfectly every time:
- For an extra creamy texture, make sure to cook the roux properly before adding the broth.
- If you prefer a lighter version, you can reduce the amount of heavy cream or substitute it with more milk.
- Don’t overcook the potatoes—they should retain some firmness for the best texture.
- Customize the toppings to your liking—diced tomatoes, extra bacon, or a sprinkle of chives all work well!
How to Serve
Serving this soup is all about making it your own. Here are a few ideas to get you started:
- Garnish with crumbled bacon, green onions, and a dollop of sour cream.
- Offer a side of crusty bread or crackers for dipping.
- Add a fresh salad for a well-rounded meal.
Make Ahead and Storage
This soup is a great candidate for meal prep or leftovers. Here’s how to store it:
- Let the soup cool completely, then refrigerate for up to 3 days.
- Reheat gently over low heat, adding a splash of milk if it thickens too much.
- Freeze for up to 2 months, though the texture may change slightly.
More Delicious Soup Recipes
If you’re a fan of creamy soups, you’ll love these other recipes:
- How to Make the Best Creamy Butternut Squash Soup
- Savory Copycat Panera Butternut Squash Soup Recipe – Creamy Delicious
- How to Make the Best Butternut Squash Soup
There you have it—a delicious, comforting bowl of Chili’s Baked Potato Soup that’s sure to become a family favorite. Whether you’re looking for quick family dinners, easy pasta recipes, or just a hearty weeknight meal idea, this soup delivers. So grab a spoon, cozy up, and enjoy every creamy, cheesy bite!
Chili’s Baked Potato Soup
Ingredients
- 4 large baked potatoes
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 green onions sliced
Instructions
- Bake the potatoes until tender, allow them to cool slightly, then peel and cube them.
- Melt the butter in a large pot over medium heat, then stir in the flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in the chicken broth, then add the milk and heavy cream, stirring until thickened. Season with salt and pepper.
- Add the cubed potatoes, simmer for 10 minutes, then stir in cheddar cheese until melted.
- Remove from heat, stir in sour cream, and serve hot with crumbled bacon and green onions.
