Easy Baked Potato Soup (Chilis Copycat Recipe)
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Make this hearty baked potato soup from Chilis with me! Just like the restaurant favorite, this homemade version is loaded with tender potatoes and topped with crispy bacon bits, melty cheddar cheese, and fresh chives. It’s one of the easiest soups I’ve made and one of the best ones I’ve had.
This oh-so-good baked potato soup from Chilis is my go-to when I need a pick-me-up on a chilly day. It’s warming, comforting, and incredibly satisfying. It’s everything that you love in a classic loaded baked potato but in a lusciously creamy soup form.
This soup is perfect for casual lunches and cozy family dinners. Enjoy it as a hearty main dish or as a starter or side to your favorite mains. It’s great for a crowd, too – serve it at potlucks or family gatherings.
Why You’ll Love This Recipe
- Tastes just like Chilis: Replicate the signature flavors of the famous Chilis baked potato soup with this spot-on copycat recipe.
- Familiar, easy ingredients: This recipe uses simple, affordable ingredients you can easily find in your kitchen. No need for special grocery runs!
- Rich, creamy goodness: The smooth, velvety texture of this soup is what makes it so indulgent.
- Toppings overload: Anything topped with crumbled bacon and shredded cheese is guaranteed to be tasty. Customize your bowl with as many toppings as you want and enjoy a burst of flavor and texture with every bite.
- Family-friendly: Baked potato soup from Chilis is a hit with both kids and adults, making it an enjoyable meal for everyone.
How to Make Chilis Baked Potato Soup
Impress your family with this copycat baked potato soup from Chili’s restaurant, the ultimate comfort food. With only 15 minutes of prep time and a few everyday staples, you’ll have a restaurant-quality meal that will surely leave everyone full and happy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Potatoes: Baked potato chunks are the heart of this soup, providing that filling, satisfying bite with every spoonful.
- Butter
- Onion
- All-purpose flour: Combined with butter to create a roux, which is a thickening agent commonly used for soups, stews, and sauces. Flour also contributes to the creaminess of the soup.
- Chicken broth: Balances out the creaminess of the soup while adding a savory flavor.
- Water
- Salt
- Ground black pepper
- Heavy cream: Creates that smooth, creamy texture we all love.
- Cheddar cheese: Its sharp, tangy flavor provides a delicious contrast to the soft and creamy potatoes.
- Bacon bits: Add a salty, smoky flavor and delightful crunch that complements the richness of the soup.
- Chives
Step-By-Step Instructions
This homemade version of baked potato soup from Chilis is as easy to make as it is delicious. The hardest part is waiting for the potatoes to bake. It’s super worth the wait, though! Follow the steps below to make this delicious soup.
Step 1: Bake the potatoes
Preheat the oven to 375 F and lightly grease a baking sheet with oil. Prick the potatoes evenly over the top and bottom. I poked them with a fork three times on the top and three times on the bottom.
Arrange the potatoes on the sheet and drizzle with olive oil. Season with salt and pepper. Bake until tender, about 60 minutes. Cooking time depends on their size. Let cool slightly, then dice into small, bite-sized pieces. No need to peel the potatoes.
Step 2: Make the roux
Melt the butter in a large saucepan or pot and melt over medium heat. Stir frequently to avoid burning. Add the onion; continue cooking while stirring occasionally until the onion is soft and translucent.
Mix in the flour. Stir well and frequently while cooking for up to 5 minutes until a thick roux forms.
Step 3: Add the liquids
Pour in the chicken broth and water. Season with salt and pepper. Combine well and bring to a boil. Then, pour in the heavy cream.
Step 4: Add the potatoes
Add the cooked potatoes. Mix well with a large spoon and simmer for 5 minutes. Serve warm with a garnish of cheddar cheese, bacon bits, and chives in each bowl.
Substitutions
Between your pantry and the refrigerator, there’s a good chance you already have everything on hand to make this homemade baked potato from Chilis. However, if you don’t have some of them on hand, use these substitutions instead.
- Potatoes: I use and recommend Russet potatoes for this recipe, but feel free to use any type of potato you have available.
- Chicken broth: Substitute chicken broth with chicken stock or beef broth.
- Heavy cream: Substitute heavy cream with whole milk or do one part heavy cream and one part milk if you prefer a thinner soup consistency.
- Cheddar cheese: Use Colby or Monterey Jack if you don’t have Cheddar available.
- Bacon bits: No bacon bits? Fry bacon and cut it up yourself.
- Chives: Top your soup with sliced green onion or scallions if you don’t have chives.
Variations
This soup is already tasty, but feel free to tweak it to suit your preferences. Try these equally delicious variations:
- Vegetarian: For a vegetarian version of this soup, substitute chicken broth with vegetable broth and do away with the bacon garnish. Instead of the bacon, top your soup with crispy onions or crispy garlic.
- Dairy-free: Make your baked potato soup dairy-free by substituting the heavy cream with plant-based alternatives like almond or coconut milk. Use dairy-free cheese, too.
- Meat Overload: Want a protein-packed soup? Add smoked sausage slices to the recipe for a smoky flavor or top the soup with pre-cooked ground beef or corned beef hash for a unique twist.
Expert Tips
- Make a smooth roux: Make sure that the butter and flour are fully combined when making the roux, and cook it until lightly golden for a smoother consistency and better flavor. A well-cooked roux ensures the texture of the finished soup is free of lumps and has the perfect consistency for that velvety, rich feel.
- Adjust the consistency: Aside from replacing heavy cream with milk, you can also add 1 to 2 cups of chicken broth or water to the recipe to thin out the soup.
- Add some heat: Add a delicious spicy kick to your soup with some hot sauce, a splash of spicy salsa, or your preferred spices.
- Top to your liking: Bacon, cheese, and chives are already great, but add more toppings to make the recipe yours. A dollop of sour cream, some croutons, or fresh herbs like dill or parsley are all great choices.
- Garnish right before serving: I recommend that you garnish the soup when you’re ready to serve to avoid getting the bacon and chives from getting soggy.
How to Store This Recipe
Transfer leftover or made-ahead soup in an airtight container and store in the refrigerator for up to 7 days. I don’t recommend freezing this soup since it has dairy ingredients. Reheat in a pan over medium-low heat on the stove while stirring.
What to Serve with Chilis Baked Potato Soup
Enjoy this hearty soup with your favorite bread. My favorites to have with it include fluffy dinner rolls, croissants, sourdough, focaccia, or flatbreads – basically any charcuterie board bread. A light salad is a good pair, too.
Serve the soup in smaller portions as a starter to a main dish. My kids love it with air fryer zucchini fries with blackened ranch sauce, Popeyes blackened chicken tenders, pineapple teriyaki pork chops, or broccoli rice casserole.
More Copycat Recipes To Try
- Outback Potato Soup: Outback potato soup is another must-try. Another restaurant favorite, this thick, creamy, and delicious soup is ready in 45 minutes or less.
- Popeye’s Coleslaw: If you’ve ever had Popeyes coleslaw, then you know why it’s popular. With only a handful of ingredients and 3 easy steps, you can enjoy this fresh and filling side right at home.
- Lawson’s Chip Dip: The well-loved Lawson’s chip dip is super easy to make. In only 5 minutes, you’ll have a tasty dip to serve with your favorite dippers.
If you make this Chilis baked potato soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Copycat Baked Potato Soup From Chilis
Ingredients
- 2 ½ pounds russet potatoes
- 4 ounces butter
- 1 large white onion diced
- ½ cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- 2 cups shredded cheddar cheese for garnish
- ½ cup bacon bits for garnish
- ¼ cup chives chopped for garnish
Instructions
- Preheat oven to 375 F and lightly grease a baking sheet with oil. Prick the potatoes evenly over the top and bottom.
- Arrange the potatoes on the sheet and drizzle with olive oil. Season with salt and pepper. Bake until tender, about 60 minutes. Cooking time depends on their size. Let cool slightly, then dice into small bite-sized pieces.
- Melt butter in a large pot and melt over medium heat. Stir frequently to avoid burning. Add the onion; continue cooking while stirring occasionally until the onion is soft and translucent.
- Mix in the flour. Stir well and frequently while cooking for up to 5 minutes until a thick roux forms.
- Pour in the chicken broth and water. Season with salt and pepper. Combine well and bring to a boil.
- Pour in the heavy cream.
- Add the cooked potatoes. Mix well and simmer for 5 minutes.
- Serve warm with a garnish of cheddar cheese, bacon bits, and chives in each bowl.
Video
Notes
- Make a smooth roux by combining the butter and flour properly. Cook mixture until lightly golden for a smoother consistency and better flavor.
- Aside from replacing heavy cream with milk, you can also add 1 to 2 cups of chicken broth or water to the recipe to thin out the soup.
- Add a delicious spicy kick to your soup with some hot sauce or a splash of spicy salsa.
- Add more toppings of your choice like a dollop of sour cream, some croutons, or fresh herbs like dill or parsley.
- Garnish the soup when you’re ready to serve to avoid getting the bacon and chives from getting soggy.
