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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup with a thick, creamy roux base, chunks of baked russet potato, and loaded toppings. Simmered until rich and smooth, then finished with cheddar, sour cream, bacon, and chives for a restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes Baked, scooped and chopped.
Bacon
  • 6 bacon Cooked and crumbled.
Roux base
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 2 cup chicken broth
Cheddar sour cream soup
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For serving
  • sour cream For serving (additional).
  • cheddar For serving (additional).
  • bacon For serving (remaining).
  • chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then whisk in the all-purpose flour and cook 2-3 minutes until golden, stirring continuously for even browning.
Thicken the soup
  1. Gradually whisk in the whole milk and chicken broth until smooth, then cook over medium heat for about 10 minutes, stirring constantly, until thickened and silky.
Add the potatoes
  1. Fold in the chopped baked russet potato flesh and mash some pieces into the soup so you get a chunky, creamy texture in every spoonful.
Add dairy and seasonings
  1. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder to taste.
Finish with bacon
  1. Fold in half the crumbled bacon so it distributes through the soup without losing its loaded bite.
Serve loaded
  1. Ladle the soup into bowls and top each serving with sour cream, cheddar, remaining bacon, and chives for the classic presentation.

Notes

Pro tip: whisk the flour into the melted butter until golden before adding liquids—this removes raw flour taste and helps the soup thicken smoothly. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop, adding a splash of milk if it tightens too much. Freezing is not recommended because sour cream and dairy can break after thawing. For a lighter version, swap half the whole milk for low-fat milk and reduce sour cream to 1/2 cup while keeping cheddar.