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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
Cook Time 1 hour 18 minutes
Cooling time 10 minutes
Total Time 1 hour 38 minutes
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.