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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup with a thick, velvety roux base and chunky baked potato. Stir in cheddar and sour cream for a creamy loaded texture topped with bacon, extra cheese, and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes Baked until tender, scooped and chopped.
Bacon
  • 6 strips bacon Cooked and crumbled.
Roux base
  • 4 tbsp unsalted butter
  • 1 tbsp all-purpose flour Use total amount (4 tbsp) divided across the roux.
  • 1 tbsp all-purpose flour Use total amount (4 tbsp) divided across the roux.
  • 1 tbsp all-purpose flour Use total amount (4 tbsp) divided across the roux.
  • 1 tbsp all-purpose flour Use total amount (4 tbsp) divided across the roux.
Dairy and broth
  • 4 cup whole milk
  • 2 cup chicken broth
  • 2 cup shredded cheddar
  • 1 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For serving
  • sour cream Additional for topping.
  • shredded cheddar Additional for topping.
  • bacon Additional for topping.
  • chives Additional for topping.

Equipment

  • 1 Dutch oven

Method
 

Cook the roux
  1. Melt butter in a large pot over medium heat. Whisk in flour and cook 2-3 minutes until golden, whisking until smooth.
Thicken the soup
  1. Gradually whisk in whole milk and chicken broth until smooth. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Add the potatoes
  1. Fold in chopped baked potato flesh. Mash some pieces into the soup to create both creamy and chunky texture.
Make it cheesy and tangy
  1. Stir in shredded cheddar and sour cream until smooth. Season with salt, black pepper, and garlic powder.
Finish with bacon
  1. Fold in half the crumbled bacon. Stir until evenly distributed so every spoonful has bacon flavor.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, remaining bacon, and chives. Serve loaded while hot so the cheddar stays melty.

Notes

Pro tip: when you whisk in the dairy, keep the heat at medium and stir constantly so the soup thickens smoothly without lumps. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, stirring often. Freezing is not recommended because sour cream can break when thawed. For a lighter swap, use 2% milk and reduce the sour cream to 1/2 cup while keeping the cheddar the same for texture.