Easy Copycat Chili’s Baked Potato Soup Recipe

Chili’s Copycat Baked Potato Soup is the ultimate comforting soup, perfect for cozy nights at home or serving a crowd. With its creamy texture, savory bacon flavor, and customizable toppings, it’s sure to become a family favorite. 

This copycat recipe lets you recreate that delicious restaurant-quality dish at home. Whether you’re preparing this for a cozy family dinner or meal prepping for the week ahead, this copycat recipe is guaranteed to be a hit. Serve it with crusty bread or your favorite toppings for an unforgettable meal!

Ingredients for this Copycat Chili’s Baked Potato Soup Recipe

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

• Bacon: adds a hearty, smoky flavor and crispy texture that is great in this soup. The bacon fat is also used to build the roux which enhances the soup’s flavor. 
• Unsalted Butter: adds a richness to the roux and ensures that the base of the soup has a smooth and creamy consistency. 
• All-Purpose Flour: is the thickening agent that helps give the soup its creamy texture. When combined with butter, it forms a roux, which allows the soup to thicken evenly without lumps. 
• Half and Half: has the perfect balance of richness and lightness, which results in a creamy soup that isn’t too heavy. If you prefer a richer version, feel free to use heavy cream instead. 
• Large Russet Potatoes (cooked): are the ideal choice for this soup because of their high starch content, which helps thicken the soup naturally while giving it its velvety texture. You can pre-boil them in a pot or bake in the oven and then peel after.
• Shredded Cheddar Cheese: adds a tangy and savory flavor that compliments the richness of the soup. When the cheese melts, it also adds to the overall creaminess of the soup. 
• Sour Cream: adds a tanginess that balances out the richness of the butter, bacon, and cheese. 
• Onion Powder: is used versus fresh onion so that you still get the flavor of onion, but your soup keeps its smooth texture. 
• Garlic Powder: gives your soup a mild garlic flavor that pairs well with the other savory flavors.
• Salt and Black Pepper: brings out and enhances the flavors of the other ingredients. Feel free to adjust based on your taste preferences. 
• Extra Toppings: are entirely optional but help with the texture of the finished soup. Some of my favorite toppings are shredded cheese, chopped green onions, chives, additional bacon crumbles, and sour cream.

How to Make this Copycat Chili’s Loaded Baked Potato Soup Recipe

Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.

1. If you haven't cooked them, boil in a pot or bake your potatoes on a baking sheet. You want them to be soft enough that a fork or large knife can easily pierce them. If you baked them, let them cool then peel and discard skin.
2. In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon grease in the pot.
3. Add the butter to the pot with the bacon grease. Once melted, add the flour and whisk continuously for 2–3 minutes to form a roux, which should turn light golden brown. This helps create a thick, smooth soup.
4. Gradually add the chicken broth, whisking well to incorporate and avoid lumps. Once smooth, add the half-and-half and continue stirring until the soup thickens slightly (about 5–7 minutes).
5. Stir in the onion powder, garlic powder, salt, and pepper. Add the cooked potatoes, then lower the heat and let the soup simmer for another 10-15 minutes, allowing the flavors to meld.
6. Stir in the shredded cheese until it melts into the soup. Remove the pot from the heat and fold in the sour cream for extra flavor and creaminess.
7. Ladle the soup into bowls and garnish with a spoonful of extra cheese, the bacon bits, green onions, and a dollop of sour cream if desired. Serve with crispy bread or small green salad.

Tips and Tricks for the Perfect Baked Potato Soup

• Choose the Right Potatoes. Using the correct potatoes is one of the most important parts of mastering potato soup. Always opt for russet potatoes because of their high starch content. This allows the soup to thicken perfectly, giving it its creamy texture. 
• Don’t Skip the Roux. The roux is important for getting the perfect smooth and lump-free soup. Be sure to whisk the flour continuously when cooking it in the butter to prevent it from burning. 
• Used Reserved Bacon Grease. Leaving a small amount of bacon grease in the large pot before adding the butter can add a smoky flavor to your soup base. 
• Gradually Add the Liquid. When adding the chicken stock and half and half, do it slowly while whisking constantly. This helps prevent lumps from forming and creates a smooth and creamy soup. 
• Simmer, Don’t Boil. Once the potatoes are added, keep the heat low and let the soup simmer gently. Boiling can cause the potatoes to break down too much and can cause a grainy texture. 

Why you need to make this Copycat Chili’s Baked Potato Soup Recipe 

• This delicious soup is the ultimate comfort food during the winter season.
• It's a low-effort dish that yields a lot flavor and servings.
• There are tons of flavor variations you could try to make it even better.
• Make it feel even more like a meal by cooking ground beef with the bacon.

Want more cozy soup recipes? Try this rotisserie chicken noodle soup.

Frequently Asked Questions - FAQ

Can I use a different type of potato for this soup? 

While russet potatoes are the best choice for this soup due to their high starch content, you can use Yukon Gold potatoes as an alternative. They have a slightly buttery flavor and creamy texture, although the soup may not be as thick. Avoid using waxy potatoes like red potatoes or new potatoes. They don’t break down as well and won’t contribute to the soup’s creamy consistency. 

What’s the best way to thicken the soup if it’s too thin? 

If your soup turns out too thin, you can thicken it in two ways. First, you can make a slurry with one tablespoon of cornstarch and two tablespoons of water, then stir it into the soup and simmer until thickened. Or, you can mash some of the potatoes in the pot with a potato masher or blend a portion of the soup with an immersion blender. 

Can I make this soup ahead of time?

Absolutely! This soup can be made a day in advance and stored in the refrigerator. Allowing it to sit overnight in an airtight container can enhance the rich flavor. When reheating, be sure to do so over low heat and stir frequently to prevent any scorching. You may need to add a bit more broth or half and half to bring it back to the right consistency. 

Can I freeze baked potato soup?

I don’t recommend freezing this soup due to the dairy content. Soup with cream and cheese can separate and develop a grainy texture when thawed and reheated. If you need to freeze it, consider freezing the base (without the dairy) and adding the half-and-half, cheese, and sour cream after reheating. 

Easy Copycat Chili’s Baked Potato Soup