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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. Loaded with cheddar, sour cream, bacon, and chives for that signature restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes baked, scooped and chopped
Bacon
  • 6 strips bacon cooked and crumbled
Roux
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour Note: amounts reflect the listed 1/2 cup
Soup base
  • 4 cup whole milk
  • 2 cup chicken broth
Cheese and seasoning
  • 1.5 cup shredded cheddar
  • 1 cup sour cream for soup and serving
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Serving toppings
  • 0.5 cup chives for serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour. Cook 2-3 minutes until golden, stirring constantly so it doesn’t clump.
Thicken the soup
  1. Gradually whisk in the whole milk and chicken broth until smooth. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Add potatoes and cheese
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup to thicken it further. Stir until evenly distributed.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder. Keep stirring until fully melted and creamy.
Finish and serve
  1. Fold in half of the crumbled bacon and stir to combine. Simmer gently for 0-2 minutes to warm through.
  2. Serve in bowls loaded with sour cream, shredded cheddar, remaining bacon, and chives. Add toppings right before eating for the loaded presentation.

Notes

Pro tip: whisk the milk and broth in gradually so the roux stays smooth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove, adding a splash of milk or broth if it thickens. Freezing is not recommended because sour cream can separate when thawed. For a lighter version, use reduced-fat shredded cheddar and reduced-fat sour cream while keeping the roux and potato amount the same.