Chili’s Loaded Potato Soup Recipe

There’s something about a warm, hearty bowl of soup that feels like a big, comforting hug. If you’ve ever been to Chili’s, then you’ve probably indulged in their famous Loaded Potato Soup. It’s that perfect blend of creamy, cheesy, and rich, all topped with bacon bits, chives, and cheese. It’s the type of comfort food that sticks with you-cozy, filling, and utterly satisfying. So, why not recreate this indulgent soup in your own kitchen?

This homemade version of Chili’s Loaded Potato Soup is as close as you can get to the original, and the best part is, you don’t have to fight the crowds to get a taste. It’s packed with flavor, and with just the right combination of ingredients, you can have a bowl of this classic comfort food any time you want. Ready to dive in?

Chili’s Loaded Potato Soup Recipe

This recipe is a crowd-pleaser. It’s perfect for chilly evenings, parties, or when you just want something comforting and delicious. The steps are pretty straightforward, and you’ll be amazed at how simple it is to recreate this beloved restaurant dish at home.

Here’s how to do it:

Ingredients Needed

Before we get into the cooking, let’s gather all the ingredients you’ll need. Here’s a rundown:

• Russet Potatoes (about 4 medium-sized potatoes)

  • These are starchy and will break down nicely into the soup, giving it that creamy, hearty texture. You can peel them or leave the skins on for extra texture and nutrients.

• Butter (4 tablespoons)

  • This is going to bring a lovely richness and flavor to your soup. It’s the foundation of many comforting dishes!

• Onion (1 medium, diced)

  • A touch of sweetness and a savory depth of flavor that adds the perfect base to the soup.

• Garlic (3 cloves, minced)

  • Garlic is essential for adding an aromatic punch. It really elevates the taste.

• Chicken Broth (4 cups)

  • This is what adds the base to the soup. It infuses flavor without overpowering the potatoes.

• Half-and-Half (2 cups)

  • This creates the creamy texture we’re looking for. You can swap with whole milk, but half-and-half adds that richness that makes this soup so indulgent.

• Shredded Cheddar Cheese (1½ cups)

  • It’s loaded potato soup, so of course, we need lots of cheese. This will melt into the soup and give it that delicious cheesy consistency.

• Bacon (6 slices, cooked and crumbled)

  • No loaded potato soup is complete without crispy bacon. It gives you the perfect salty crunch.

• Chives (2 tablespoons, chopped)

  • Fresh chives bring some color and a mild onion flavor to balance out all the creamy richness.

• Salt And Pepper

  • You’ll need to adjust to taste. These help bring out all the flavors of the other ingredients.

Cooking Instructions

Now that we have everything, let’s get cooking! Here’s how to make this delicious Chili’s Loaded Potato Soup:

1. Prepare The Potatoes

   Start by peeling (or leaving the skins on) the potatoes. Cut them into small chunks so they cook faster and break down into the soup base more easily.

2. Sauté The Veggies

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté for about 4-5 minutes until they soften. Toss in the minced garlic and cook for another 30 seconds, just until it becomes fragrant. This is the perfect time to develop a flavor base.

3. Cook The Potatoes

   Add your chopped potatoes to the pot and stir to combine with the onions and garlic. Then pour in the chicken broth and bring everything to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender and can easily be pierced with a fork.

4. Mash The Potatoes

   Once the potatoes are soft, use a potato masher or an immersion blender to mash the potatoes directly in the pot. You can leave it slightly chunky for texture or mash it completely smooth-whatever you prefer! For a creamier soup, you can even use a hand blender to blend it all together, but keep a bit of chunk for that potato texture.

5. Add The Dairy

   Once the potatoes are mashed, reduce the heat to low. Stir in the remaining butter and half-and-half. You want to make sure the soup stays warm but doesn’t boil after you add the cream so it doesn’t separate.

6. Cheese Time

   Add the shredded cheddar cheese in batches, stirring it in gradually until it melts into the soup. The cheese is what gives the soup its signature creamy, cheesy goodness.

7. Final Seasoning

   Taste the soup and season it with salt and pepper to your liking. If you like it a bit spicier, add a pinch of cayenne pepper or smoked paprika.

8. Garnish And Serve

   Ladle the soup into bowls and top with crumbled bacon, fresh chives, and an extra sprinkle of shredded cheese. You’re ready to serve!

Ingredient Insights

• Russet Potatoes: These potatoes are the ideal choice because they have a higher starch content, making them perfect for creating that rich, creamy texture in a soup. Their flesh breaks down nicely and helps thicken the soup without needing to add any flour or cornstarch.
• Half-and-Half: While heavy cream could be used for an even richer soup, half-and-half strikes a perfect balance between creaminess and not being too heavy. It’s a great option for those who want a bit of decadence without feeling overwhelmed.
• Cheddar Cheese: For the best melt, you want a sharp or medium cheddar. These cheeses melt wonderfully, adding both flavor and creaminess to the soup.
• Bacon: Use thick-cut bacon for a chewier, meatier bite. Crispy bacon adds texture and a smoky flavor, which is essential for giving the soup that ’loaded’ potato taste.

Expert Tips

• Make Ahead: This soup is a great make-ahead dish. In fact, the flavors improve over time, so you can prepare it a day in advance and store it in the fridge. Just be sure to reheat it gently to avoid separating the cream.
• Texture Preference: If you prefer a smoother soup, you can blend it more thoroughly using an immersion blender. For more texture, leave it a bit chunky. The key is to adjust the consistency to your liking.
• Toppings: Feel free to get creative with the toppings. You could add sour cream, extra bacon, jalapeños, or even a drizzle of ranch dressing for extra flavor.
• Don’t Overcook the Potatoes: While you want the potatoes tender, be careful not to overcook them, as they can turn mushy and lose their structure, making the soup too thin.

Recipe Variations

While this recipe sticks close to the classic Chili’s version, there are plenty of ways to customize it:

• Vegan Version: Use plant-based butter and almond milk (or any dairy-free alternative). Swap the cheese for a vegan cheese blend, and make sure to skip the bacon or use plant-based bacon bits.
• Spicy Loaded Potato Soup: Add a chopped jalapeño or a pinch of cayenne pepper for an extra kick. You could even add a swirl of hot sauce when serving.
• Add Vegetables: If you want to sneak in some extra veggies, try adding chopped carrots, celery, or leeks. They’ll add a slight sweetness and more texture to the soup.

Final Words

Making Chili’s Loaded Potato Soup at home is not only easy but also incredibly rewarding. It’s a perfect dish for cozying up on cold nights or impressing guests at a dinner party. With a handful of simple ingredients, you can recreate this restaurant favorite in your own kitchen-and the best part? You can adjust it to make it your own!