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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup that’s thick and creamy with chunky baked potato, a roux-based milk-and-broth base, and loaded toppings. Made on the stove until it thickens to a restaurant-style texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes baked, scooped and chopped
Soup Base
  • 6 strips bacon cooked and crumbled
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 2 cup chicken broth
  • 1.5 cup shredded cheddar
  • 1 cup sour cream use for mixing in plus serving
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Toppings
  • 0.5 cup sour cream for serving (as much as you like)
  • 0.5 cup shredded cheddar for serving
  • 6 strips bacon for serving, remaining crumbled
  • 2 tbsp chives 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 constantly so it doesn’t brown too fast.
  2. Gradually whisk in the whole milk and chicken broth until smooth. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Build the soup
  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, mixing until fully incorporated.
  3. Fold in half the crumbled bacon. Stir gently just until the bacon is dispersed.
Serve
  1. Ladle the soup into bowls for serving. Top with sour cream, shredded cheddar, the remaining crumbled bacon, and chives.

Notes

For the thick, restaurant-style texture, keep the heat at medium and whisk the dairy mixture constantly until it visibly thickens before adding potatoes. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently on the stovetop, stirring to loosen as needed. Freezing isn’t recommended because dairy can separate after thawing. For a lighter swap, use 2% milk and reduce the sour cream slightly while keeping the cheddar amount for thickness.