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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup made with a roux-thickened creamy base and chunky scooped russet potato. Loaded with cheddar, sour cream, and crispy bacon for that restaurant-style, spoon-thick texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes Baked until tender, then scooped and chopped; mash some pieces into the soup for texture.
Bacon
  • 6 bacon Cook until crisp, then crumble; reserve some for serving.
Soup base
  • 4 tbsp unsalted butter For the roux.
  • 0.5 cup all-purpose flour Cook with butter to form a golden roux.
  • 4 cup whole milk Whisk in gradually to keep the sauce smooth.
  • 2 cup chicken broth Whisk in gradually for balance and body.
Cheese and dairy
  • 1.5 cup shredded cheddar Stir in until fully melted and smooth.
  • 1 cup sour cream Stir in at the end for a creamy, tangy finish.
Seasonings
  • 1 tsp salt Adjust to taste after thickening.
  • 0.5 tsp black pepper For warmth and balance.
  • 0.5 tsp garlic powder Adds savory garlic flavor.
For serving
  • 1 sour cream Optional extra topping; add to each bowl.
  • 1 shredded cheddar Optional extra topping; add to each bowl.
  • 1 bacon Optional extra topping; add remaining crumbled bacon.
  • 1 chives Fresh garnish over the top.

Equipment

  • 1 Dutch oven

Method
 

Make the roux and thicken
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2-3 minutes until golden, stirring to avoid browning too fast.
  2. Gradually whisk in the whole milk and chicken broth until smooth, then cook over medium heat for about 10 minutes, stirring constantly, until the mixture thickens to a creamy, spoon-coating consistency.
Add potatoes and finish the creaminess
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup so you get a mix of smooth creaminess and chunky bites.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder, mixing well so the seasoning is evenly distributed.
  3. Fold in half of the crumbled bacon so the soup is layered with flavor throughout.
Serve
  1. Serve in bowls loaded with extra sour cream, shredded cheddar, the remaining bacon, and chives so each bowl has the full loaded presentation.

Notes

Pro tip: use gradually added milk/broth and constant stirring while thickening to prevent lumps, then add cheese and sour cream off-and-on until smooth. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stovetop with a splash of milk or broth if it thickens. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use reduced-fat cheddar and reduced-fat sour cream while keeping the same roux method for a similar texture.