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A spoonful of baked potato soup being lifted from a white bowl filled with the same soup.

Copycat Baked Potato Soup From Chilis

Author: Jessica Haggard
This copycat baked potato soup from Chilis 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. With only 15 minutes of prep time, you’ll have the perfect recipe for a hearty soup that’s perfect for a light lunch or a cozy family dinner.
4 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Course Sides
Cuisine American
Servings 8 bowls
Calories 545 kcal

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.

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.
Serve: Serve with light sides like bread and salad. Enjoy as a starter to your favorite mains.
Store: Place leftovers in an airtight container and store in the refrigerator for up to 7 days. Do not freeze. Reheat in a pan over medium-low heat on the stove while stirring.

Nutrition

Calories: 545kcalCarbohydrates: 40gProtein: 17gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 1282mgPotassium: 757mgFiber: 4gSugar: 3gVitamin A: 1134IUVitamin C: 11mgCalcium: 269mgIron: 2mg
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