Chili’s Loaded Baked Potato Soup Recipe

Chili’s Loaded Baked Potato Soup is a hearty, comforting dish that’s a favorite for many. If you’ve ever had the pleasure of tasting this velvety, creamy soup at the restaurant, you know exactly how satisfying it is-warm, rich, and packed with flavors that hit just the right notes. The combination of baked potatoes, crispy bacon, sharp cheese, and fresh chives makes this soup an indulgent treat, whether you’re enjoying it on a chilly day or as the perfect side to a meal.

But here’s the exciting part: You don’t have to wait for your next trip to Chili’s to savor this dish. You can recreate it right in your kitchen! The recipe is not only easy to follow, but it’s also customizable, allowing you to adjust flavors and ingredients to suit your taste. Let’s dive into how to make this incredibly satisfying soup that will warm your soul and impress your guests.

Chili’s Loaded Baked Potato Soup Recipe

This recipe is inspired by Chili’s Loaded Baked Potato Soup, and it brings the restaurant’s signature flavors into the comfort of your own home. It’s rich, creamy, and full of all the classic baked potato toppings that make this dish so special.

Ingredients Needed

To make this delicious soup, you’ll need the following:

• 4 large russet potatoes – The foundation of the soup. Russet potatoes are starchy, which makes them ideal for creating a creamy base.
• 4 slices of bacon – Bacon adds a crispy, savory element to the soup and a little extra indulgence.
• 1 medium onion, finely chopped – For a bit of sweetness and depth of flavor.
• 3 cloves garlic, minced – Garlic enhances the overall richness of the soup.
• 4 cups chicken broth – The base liquid for the soup. You can also use vegetable broth for a vegetarian option.
• 2 cups heavy cream – For that signature creamy texture and richness.
• 1 cup milk – To thin out the cream and add smoothness to the soup.
• 1 cup sharp cheddar cheese, shredded – This is for the cheesy goodness that makes the soup “loaded”.
• ½ cup sour cream – Adds a tangy, creamy layer of flavor.
• Salt and pepper, to taste – These are essential for balancing the flavors and seasoning the soup.
• 1 tablespoon fresh chives, chopped – A garnish to add color and a slight oniony bite.
• 1 tablespoon butter – For sautéing the vegetables and adding richness.

Cooking Instructions

Making this Loaded Baked Potato Soup is a breeze, and you can have it ready in no time with just a few simple steps.

1. Prepare the potatoes: Wash and peel the russet potatoes. Cut them into 1-inch cubes for easy cooking. Place them in a large pot and cover with water. Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are tender and easily pierced with a fork. Drain and set aside.
2. Cook the bacon: While the potatoes are cooking, heat a large pot or Dutch oven over medium heat. Cook the bacon until it’s crispy and golden brown. Once done, remove the bacon from the pot, crumble it into small pieces, and set it aside. Leave a little bacon grease in the pot to sauté the onions and garlic.
3. Sauté the onion and garlic: In the same pot with the bacon grease, add the finely chopped onion. Sauté for about 5 minutes, or until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the soup base: Pour in the chicken broth and bring it to a simmer. Stir in the potatoes and let the soup cook for 5 minutes to allow the flavors to meld.
5. Blend the soup: For a creamy texture, use an immersion blender to puree the soup directly in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Puree until smooth, leaving some small chunks of potato for texture if you prefer.
6. Add the cream and cheese: Stir in the heavy cream and milk, and continue to cook on low heat. Add the shredded cheddar cheese and stir until it’s melted and fully incorporated.
7. Final touches: Add the sour cream and season with salt and pepper to taste. Stir everything together, then let the soup simmer for a few more minutes, ensuring it’s hot and creamy.
8. Garnish and serve: Ladle the soup into bowls and top with crumbled bacon, chopped chives, extra cheese, and a dollop of sour cream. Serve hot and enjoy!

Ingredient Insights

• Russet Potatoes: These potatoes are perfect for this soup because of their high starch content. When they cook, they break down and release starches, which helps thicken the soup naturally without the need for flour or other thickeners. They also provide a creamy texture when blended.
• Bacon: The crispy bacon not only adds a savory crunch to the soup but also infuses the dish with an irresistible smoky flavor. For an extra indulgent twist, try using thick-cut bacon for a meatier bite.
• Heavy Cream & Milk: Combining heavy cream with milk gives the soup the perfect balance between richness and smoothness. The heavy cream ensures the soup is luxuriously creamy, while the milk prevents it from being overly thick.
• Cheddar Cheese: The sharpness of cheddar adds a bold flavor that pairs perfectly with the creamy potatoes. If you’re looking for a slightly milder taste, you can opt for Monterey Jack or Colby cheese instead.

Expert Tips

• Don’t overblend: If you prefer a chunky texture, blend only half of the soup and leave some pieces of potato intact. Overblending will turn your soup into a pureed mash.
• Make it ahead: This soup actually gets better as it sits. If you make it a day ahead and refrigerate, the flavors have time to develop even more. Just reheat it gently over low heat when you’re ready to serve.
• Customize your toppings: The beauty of a loaded baked potato is the ability to top it with whatever you like. In addition to the bacon, cheese, and sour cream, try adding crispy onions, jalapeños, or even a drizzle of ranch dressing for extra flavor.
• Leftover storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months, though it may separate slightly when reheated. Just stir well to reincorporate.

Recipe Variations

• Vegetarian version: To make this soup vegetarian-friendly, simply omit the bacon and use vegetable broth instead of chicken broth. You can still enjoy all the creamy, cheesy goodness without the meat.
• Spicy Loaded Baked Potato Soup: If you like a little heat, add diced jalapeños or a pinch of cayenne pepper to the soup. You can also top the soup with a few slices of pickled jalapeños or a drizzle of hot sauce for an extra kick.
• Vegan version: For a vegan-friendly version, swap out the cream and milk for coconut cream and almond milk, respectively. Use dairy-free cheese and sour cream as well.
• Smoky version: If you love smoky flavors, consider adding smoked paprika or a dash of liquid smoke to the soup. It pairs wonderfully with the bacon and adds a depth of flavor that’s impossible to resist.

Final Words

Chili’s Loaded Baked Potato Soup is the kind of dish that makes you feel warm and cozy, no matter the time of year. It’s a bowl of comfort that packs in all the delicious flavors of a baked potato and turns it into a rich, creamy soup that everyone will love. Whether you’re preparing it for a family dinner, hosting friends, or just craving a comforting meal for yourself, this recipe is sure to be a hit. It’s easy to make, incredibly satisfying, and full of flavor. Plus, with the options for customization, you can make it your own!