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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup is a thick, creamy loaded soup made with baked russet potato, a smooth milk-and-broth roux, and melty cheddar. It simmers until restaurant-style thick, then gets finished with sour cream, bacon, and chives.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes baked, scooped and chopped
Bacon
  • 6 strips bacon cooked and crumbled
Roux and base
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour for thickening
  • 4 cup whole milk
  • 2 cup chicken broth
Cheddar and seasoning
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Toppings
  • 1 chives for serving
  • 1 sour cream for serving
  • 1 shredded cheddar for serving
  • 1 bacon for serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the unsalted butter in a large pot over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes until golden, stirring so it stays smooth.
Thicken the soup
  1. Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Add potatoes and flavor
  1. Fold in the chopped baked russet potato flesh and mash some pieces into the soup. Stir until the potatoes are evenly distributed.
  2. Stir in the shredded cheddar and sour cream until smooth. Season with the salt, black pepper, and garlic powder.
Finish and serve
  1. Fold in half of the crumbled bacon. Heat just until warmed through, then ladle into bowls.
  2. Serve loaded with sour cream, shredded cheddar, remaining bacon, and chives. Keep the soup hot in the pot while topping each bowl.

Notes

Pro tip: whisk the milk and broth in slowly to prevent lumps, and keep the heat at medium so the cheddar melts smoothly. Refrigerate leftovers in an airtight container up to 4 days; freezer is not recommended because the texture can break after thawing. For a lighter version, use 2% milk and light sour cream (texture will be slightly less rich).