Copycat Chili’s Loaded Baked Potato Soup Recipe – Creamy, Hearty, and Comforting

Nothing beats a warm, creamy bowl of loaded baked potato soup on a chilly night. This copycat version of Chili’s classic delivers all the cozy flavors you love without the restaurant wait. It’s rich, cheesy, smoky from the bacon, and topped with all the right fixings.

Best of all, it’s simple to make at home with basic pantry ingredients. You’ll get that silky texture and bold flavor in under an hour.

What Makes This Special

This soup strikes the perfect balance: thick but not heavy, flavorful but not fussy. It uses a quick roux and smashed potatoes for body, so it’s creamy without needing a blender.

The toppings—bacon, cheddar, sour cream, and green onions—bring layers of texture that make every bite satisfying. It’s also flexible, so you can tweak the seasoning, milk, or toppings to match your taste.

What You’ll Need

• Russet potatoes (4 large), baked or microwaved, then peeled and diced
• Thick-cut bacon (8 slices), chopped
• Unsalted butter (4 tablespoons)
• All-purpose flour (1/3 cup)
• Chicken stock or broth (4 cups)
• Whole milk (2 cups) or half-and-half for extra richness
• Sharp cheddar cheese (2 cups), freshly shredded, plus more for topping
• Sour cream (1/2 cup), plus more for topping
• Green onions (4), thinly sliced
• Garlic (2 cloves), minced
• Onion (1 small), finely diced
• Celery (1 rib), finely diced (optional for extra depth)
• Salt and black pepper to taste
• Paprika (1/2 teaspoon)
• Smoked paprika (1/4 teaspoon, optional)
• Chives (optional), for garnish

How to Make It

1. Cook the bacon. In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Transfer to a paper towel–lined plate. Reserve 2 tablespoons of bacon fat in the pot and discard the rest.
2. Sauté aromatics. Add butter to the pot with the bacon fat. Once melted, stir in the onion, celery, and a pinch of salt. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Make the roux. Sprinkle in the flour and stir constantly for 1–2 minutes to form a paste. It should smell slightly nutty but not brown.
4. Add liquids gradually. Whisk in the chicken stock a little at a time to avoid lumps. Once smooth, add the milk. Bring to a gentle simmer, stirring often.
5. Add potatoes and season. Stir in the diced baked potatoes. Use a potato masher to lightly mash some of them in the pot, leaving plenty of chunks. Season with salt, pepper, paprika, and smoked paprika if using.
6. Simmer and thicken. Let the soup simmer 10–12 minutes, stirring occasionally, until it thickens and the flavors meld. If it gets too thick, add a splash of stock or milk.
7. Finish with dairy. Reduce heat to low. Stir in shredded cheddar a handful at a time until melted and smooth. Fold in sour cream.Do not boil after adding dairy.
8. Adjust and serve. Taste and adjust salt and pepper. Ladle into bowls and top with crispy bacon, extra cheddar, sour cream, and green onions. Garnish with chives if you like.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for 3–4 days.
• Reheating: Warm gently on the stove over low heat, adding a splash of milk or stock to loosen.Avoid boiling to prevent separation.
• Freezing: Cream-based soups can separate when frozen. If you plan to freeze, stop before adding cheese and sour cream. Freeze up to 2 months, thaw overnight, then reheat and stir in dairy before serving.
• Make-ahead tips: Bake and dice potatoes, cook bacon, and chop onions/green onions a day ahead to cut your cook time in half.

Benefits of This Recipe

• Comfort in a bowl: Creamy, cheesy, and savory with satisfying texture.
• Budget-friendly: Uses affordable pantry staples and stretches to feed a crowd.
• Flexible: Works with different milks, toppings, and add-ins like ham or corn.
• Quick weeknight option: Ready in about 45 minutes, and even faster if you pre-cook the potatoes.
• Great for leftovers: Flavors deepen by day two, making an excellent next-day lunch.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause curdling. Keep the heat low once cheese and sour cream go in.
• Skipping the roux: The roux makes the soup silky and prevents graininess. Don’t rush it.
• Adding all the liquid at once: Pour stock in gradually while whisking to avoid lumps.
• Over-mashing: You want a mix of creamy base and potato chunks. Mash lightly.
• Underseasoning: Potatoes soak up salt.Taste and adjust near the end, especially after adding cheese and bacon.

Alternatives

• Lighter version: Use 2% milk, reduce cheese to 1 cup, and swap half the potatoes for cauliflower florets (steam first).
• Gluten-free: Replace flour with 1:1 gluten-free blend, or skip the roux and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) at the simmer stage.
• Vegetarian: Omit bacon and use vegetable broth. Add a smoky note with a pinch of smoked paprika or a splash of liquid smoke.
• Extra-protein twist: Stir in shredded rotisserie chicken or diced ham at the end to warm through.
• Spicy kick: Add a diced jalapeño with the onions or top with hot sauce or crushed red pepper.
• Dairy-free: Use unsweetened oat milk and dairy-free cheddar. Finish with a dollop of dairy-free sour cream.

FAQ

Do I have to bake the potatoes first?

Baking or microwaving the potatoes gives better flavor and texture, and it speeds up cooking.

If you prefer, you can simmer peeled, cubed raw potatoes in the broth until tender, but the flavor will be a little less “baked potato” and more standard potato soup.

Can I use Yukon Gold potatoes instead of russets?

Yes. Yukon Golds are creamier and hold their shape well. The soup may be slightly less starchy and thick, so you might mash a bit more or add an extra tablespoon of flour to the roux.

How can I make it extra thick?

Mash more of the potatoes directly in the pot, simmer a few extra minutes, or add 1–2 additional tablespoons of flour to the roux.

You can also stir in a spoonful of instant potato flakes at the end for a quick thickener.

Why did my cheese get grainy?

Cheese can seize if added over high heat or if the soup is boiling. Turn the heat to low, add cheese gradually, and use freshly shredded cheese instead of pre-shredded, which can contain anti-caking agents.

What can I use instead of sour cream?

Plain Greek yogurt works well and adds a light tang. Stir it in off the heat to prevent curdling.

How do I keep bacon crispy in the soup?

Fold in only a portion of the bacon and reserve the rest for topping.

Add the topping bacon right before serving to keep it crisp.

Can I make this in a slow cooker?

Yes. Sauté bacon, onions, celery, and garlic on the stove, make the roux in the same pan, then transfer to the slow cooker with stock, milk, and potatoes. Cook on low 4–5 hours.

Stir in cheese and sour cream at the end.

Final Thoughts

This copycat Chili’s loaded baked potato soup is the kind of simple comfort food that never disappoints. It’s creamy, hearty, and easy to customize with your favorite toppings. With a few pantry staples and about 45 minutes, you’ll have a restaurant-quality bowl at home.

Make a big batch, keep the toppings handy, and let everyone build their perfect bowl.