Chili’s Baked Potato Soup

Chili’s Baked Potato Soup is the ultimate comfort food, featuring a creamy base, tender baked potatoes, crispy bacon, and melted cheddar cheese.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings 4 bowls

Calories 380 kcal

Equipment

Large stockpot
Whisk
Potato masher
Ladle

Ingredients

Soup Base

4 Russet potatoes Baked and peeled
3 cups chicken broth
2 cups heavy cream
1/4 cup unsalted butter
1/4 cup all-purpose flour For thickening
1 1/2 cups shredded cheddar cheese
6 strips bacon Cooked and crumbled
salt and pepper To taste
chopped chives or green onions For garnish

Instructions

Bake the potatoes until fork-tender. Allow them to cool, then peel and dice them into small chunks.
In a large stockpot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
Slowly whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps. Simmer for 5–7 minutes until slightly thickened.
Add the diced potatoes to the pot. Mash some of them for a creamier texture while leaving a few chunks.
Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix until the cheese is fully melted.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with the remaining bacon, chives, and extra cheese if desired.

Notes

For a spicier kick, add diced jalapeños or a dash of cayenne pepper. To make it vegetarian, replace the chicken broth with vegetable broth and omit the bacon.

Keyword Comfort Food, Potato Soup