If you’ve ever tasted the loaded baked potato soup at Chili’s, you know it’s not just soup—it’s pure comfort in a bowl. Creamy, cheesy, and packed with bacony goodness, it’s the kind of dish that makes you feel like you’re getting a warm hug. So, what if I told you you could recreate this masterpiece at home? Yep, there’s no need to run out to Chili’s every time the craving hits!
For a cozy lunch, try Clam Chowder in a Bread Bowl—rich and creamy, it pairs perfectly with a fresh salad. Or go for Poppy Seed Hot Dog Buns, which are great for classic or veggie dogs. Both are satisfying and delicious!
Grab your apron because we’re about to whip up a version that’s just as good (maybe better!) and perfect for cozy nights at home.
What Makes Chili’s Loaded Baked Potato Soup So Special?
Chili’s doesn’t skimp on the good stuff, and their loaded baked potato soup is proof. It’s all about balance: rich, creamy broth; tender potatoes; smoky bacon; and just the right touch of cheese. And let’s not forget those toppings—because soup is just a vehicle for toppings.
But making it yourself means you can load up on your favorites. Want extra cheese? Done. Want a mountain of bacon? Who’s stopping you? It’s like soup, but personalized.
Ingredients You’ll Need
Let’s keep it honest—this recipe uses simple ingredients you probably already have in your kitchen. That’s the beauty of it!
- Four large russet potatoes (baked and diced)
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half for a lighter option)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 strips of bacon (cooked and crumbled)
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper (to taste)
- Green onions (for garnish)
Pro tip: If you’re short on time, microwave the potatoes instead of baking them. It’s not the same level of magic, but it’ll save you 45 minutes in a pinch.
Step-by-Step Instructions
- Prep Your Potatoes
Bake your potatoes until they’re nice and tender. This usually takes about an hour in the oven at 400°F. If you’re impatient (like me), pop them in the microwave for about 10 minutes, flipping halfway through. Once they’ve cooled enough to handle, dice them up.
- Make the Soup Base
In a large pot, melt the butter over medium heat. Whisk in the flour to make a roux (a fancy term for thickening sauce). Stir constantly for about 1–2 minutes until it’s golden.
- Add the Liquids
Slowly pour in the chicken broth, whisking to avoid lumps. Please bring it to a simmer, then add the cream. Let it all warm up together—this is when it starts smelling amazing!
- Toss in the Potatoes
Add your diced potatoes to the pot. Use a potato masher or the back of a spoon to break up some of them while leaving others chunky. It’s all about that perfect texture.
- Flavor It Up
Stir in the garlic powder, onion powder, salt, and pepper. Taste as you go—it’s your soup, so season it as you like!
- Get Cheesy
Lower the heat and slowly stir the shredded cheddar cheese until it melts into the soup. Add the sour cream for an extra creamy kick.
- Bacon Time!
Crumble in most of the bacon, saving a little for garnish because, let’s face it, bacon on top looks fancy.
- Serve and Top It Off
Ladle the soup into bowls and go wild with toppings: a sprinkle of cheese, crispy bacon, a dollop of sour cream, and some chopped green onions.
Tips for Making It Even Better
- Make it ahead: The flavors get even better the next day. Just store it in an airtight container in the fridge.
- Freeze it: Yes, you can freeze this! Just leave the dairy until you reheat it to smooth the texture.
- Go low-carb: Swap out the potatoes for cauliflower. It’s surprisingly delicious!
Why This Recipe Will Win Over Any Crowd
This soup is a guaranteed crowd-pleaser. It’s hearty enough to be a meal but pairs perfectly with a crisp side salad or a warm piece of garlic bread. Plus, it’s so easy to double (or triple) for game days or family gatherings. And did I mention kids love it? Something about all that cheesy goodness gets everyone on board.
FAQs About Loaded Baked Potato Soup
Q: Can I use leftover baked potatoes?
A: Absolutely! This is a great way to repurpose leftover baked potatoes. Just chop them up and toss them in.
Q: What’s the best way to reheat this soup?
A: Heat it slowly on the stovetop over medium-low heat. Stir often to keep it creamy. If it’s too thick, add a splash of milk or broth.
Q: Can I make this vegetarian?
A: Sure! Use vegetable broth instead of chicken broth, and skip the bacon. For a smoky flavor, try a sprinkle of smoked paprika.
Q: Is this gluten-free?
A: It can! You can swap the all-purpose flour for a gluten-free version or use cornstarch as a thickener.
Q: How long does it last in the fridge?
A: It’ll stay fresh for about 3–4 days. But let’s be honest—it’s so good, it won’t last that long.
Final Thoughts
There you have it—your ticket to cozy comfort, Chili’s-style, without leaving your kitchen. This loaded baked potato soup is rich, indulgent, and flavorful. Whether it’s a chilly evening or you want something that feels like a warm hug, this soup delivers every time.
So, what are you waiting for? Grab your potatoes and get cooking. And don’t forget to let me know how yours turns out! 😊
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