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The bacon should be crisp before it comes out of the pot, but not dark enough to taste bitter. I watch for the edges to turn deep golden and listen for the sizzling to quiet down; that rendered fat is what gives the base of this Copycat Chili’s Baked Potato Soup its savory start. Leave a little in the Dutch oven, and the butter and flour have something flavorful to build on.

Baking the russets whole keeps their centers fluffy, while the broth-and-flour base turns creamy without needing a blender. I cut the potato flesh into bite-size pieces so you get tender potato in every spoonful, not a purée. A little sour cream adds a gentle tang, and sharp cheddar brings the familiar baked-potato finish to each warm, thick bowl.

Why This Soup Starts with Baked Potatoes, Not Raw Ones

It might seem quicker to dice raw potatoes and cook them right in the broth, but baking the russets first changes the texture of the finished soup. Their centers turn soft and fluffy in the oven instead of absorbing broth as they cook. That keeps the potato flavor concentrated and gives the creamy base distinct pieces to cling to, rather than turning the whole pot starchy and cloudy.

Keeping the cooked potato in bite-size pieces matters, too. The soup thickens from its butter-and-flour base, so you don’t need to mash the potatoes to give it body. A few edges will soften as the pieces simmer, which naturally adds some starch to the broth, but the centers should still be recognizable when you ladle the soup. If every piece disappears, the texture becomes closer to mashed potatoes than baked-potato soup.

That balance is what makes the bowl feel substantial without being gluey: a smooth, creamy base with tender chunks, finished with the sharp cheddar, bacon, and green onion that belong on a loaded baked potato.

What the Russets, Bacon, and Cheddar Bring to the Pot

• Russet potatoes — Their dry, starchy flesh turns fluffy after baking and holds its shape when cut into chunks. Pick potatoes that are close in size so they bake at a similar pace. Yukon Golds can stand in if that’s what you have, though their waxier flesh makes the soup less fluffy.
• Bacon — The chopped slices render the fat that flavors the roux, and crisp bacon also gives the toppings a salty crunch. Use bacon you enjoy eating on its own; the drippings carry its flavor through the whole pot. For a meatless version, the adaptation below explains what to change.
• Butter and flour — Together they form the roux that thickens the broth and half-and-half. Whisk the flour into fully melted butter so it cooks evenly instead of leaving dry pockets. A cup-for-cup gluten-free flour blend is the most practical flour swap; use one intended to replace wheat flour in cooking.
• Chicken broth and half-and-half — The broth keeps the base savory, while half-and-half gives it a creamy body without making it as heavy as a soup made with all cream. A lower-sodium broth gives you more control over saltiness. Whole milk can replace the half-and-half, but the result will be thinner and less rich.
• Sour cream — Stirring it in at the end adds a cool, tangy note that keeps the cheddar-rich soup from tasting one-note. Full-fat sour cream blends in smoothly; plain full-fat Greek yogurt is a workable substitute with a slightly sharper tang.
• Sharp cheddar and green onions — Sharp cheddar has enough flavor to come through the potatoes and dairy. If you can, shred it from a block for a smoother melt; pre-shredded cheese is convenient but may leave the soup less silky. Slice the green onions thinly so their fresh bite is spread across the topping rather than landing in big pieces.

From Oven-Baked Russets to a Creamy Dutch Oven Soup

Bake Until the Centers Give Easily

Heat the oven to 400°F and set the scrubbed potatoes directly on the oven rack. Bake them for 50 to 60 minutes, until a knife slides easily into the center; the exact time depends on the potatoes’ size. If the knife still meets a firm spot, give them more time rather than trying to finish them in the soup. Let them cool until easy to handle, about 10 minutes, then halve them and scoop the flesh into bite-size pieces.

Render the Bacon Without Burning It

Cook the chopped bacon in a 5-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally. Look for crisp pieces and rendered fat in the bottom of the pot. Transfer the bacon to a paper towel-lined plate, then leave about 1 tablespoon of drippings behind. Too much grease can make the finished base feel oily, while wiping the pot clean throws away the flavor that seasons the roux.

Whisk a Smooth Roux and Build the Base

Add the butter to the drippings and melt it over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly; the mixture should look smooth and pale rather than dry or browned. Pour in the chicken broth gradually, whisking as you go until no floury lumps remain. Whisk in the half-and-half, salt, and pepper, then bring the pot to a gentle simmer instead of a hard boil.

Simmer the Potatoes, Then Finish Off the Heat

Stir in the potato pieces and simmer gently for 10 to 15 minutes, stirring occasionally, until the soup thickens and the potatoes are very tender. Keep the heat gentle; a rolling boil can make a dairy-based soup harder to manage. Take the pot off the heat before stirring in the sour cream and 1 1/2 cups of cheddar, and keep stirring until the cheese melts. Stir in all but 2 tablespoons of the bacon, then ladle into bowls and top with the reserved cheddar, bacon, and sliced green onions.

Three Thoughtful Ways to Adapt This Loaded Potato Soup

Questions That Come Up When the Soup Hits the Stove

Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup combines oven-baked russet potatoes with bacon, cheddar, and a creamy broth. A gentle simmer thickens the soup before sour cream and cheese are stirred in.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 18 minutes mins

Cooling time 10 minutes mins

Total Time 1 hour hr 38 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 760

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 4 russet potatoes medium, about 2 1/2 pounds, scrubbed
• 6 slices bacon chopped
• 4 tbsp unsalted butter
• 0.33 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup sour cream
• 2 cups sharp cheddar cheese shredded, divided

For serving

• 4 green onions thinly sliced

Equipment

• 1 5-quart Dutch oven

Method

 

Bake the potatoes

1. Preheat the oven to 400°F.
2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, until a knife slides easily into the center.
3. Let the potatoes cool until easy to handle, about 10 minutes.
4. Cut the potatoes in half and scoop the flesh into bite-size pieces.

Make the soup

1. Cook the bacon in a 5-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
3. Add the butter to the pot and melt it over medium heat.
4. Whisk in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth until smooth.
6. Whisk in the half-and-half, salt, and pepper.
7. Bring the mixture to a gentle simmer.
8. Stir in the potatoes and simmer gently for 10 to 15 minutes, stirring occasionally, until the soup thickens and the potatoes are very tender.
9. Remove the pot from the heat.
10. Stir in the sour cream and 1 1/2 cups of the cheddar until melted.
11. Stir in all but 2 tablespoons of the cooked bacon.

Serve the soup

1. Ladle the soup into bowls.
2. Top with the remaining cheddar, bacon, and green onions.

Notes

For the smoothest broth, whisk the chicken broth in gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy can separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.