There are few things more comforting than a hearty, creamy bowl of soup on a cool evening, and one that’s loaded with savory flavors and warm spices is even better. Enter Chili Baked Potato Soup-a recipe that’s both a satisfying meal and a delicious twist on classic potato soup. Imagine all the delicious elements of chili, combined with the creamy, rich texture of baked potatoes. This soup brings together two fan-favorites into one cozy bowl, packed with savory goodness that’s perfect for any time of year.
Whether you’re making it for a chilly weeknight dinner, a family gathering, or just because you’re craving something filling and flavorful, this dish hits the mark. Plus, it’s super customizable, making it easy to cater to a variety of tastes.
Ready to dive into this comforting, satisfying soup? Let’s break down everything you need to know.
Chili Baked Potato Soup Recipe
This recipe is a simple yet decadent fusion of two much-loved dishes: baked potatoes and chili. You get the hearty base of baked potatoes, loaded with sour cream, cheese, and bacon, and then you take it up a notch with the bold, spiced flavors of chili.
With a perfect balance of creamy potatoes, spicy chili, and melty cheese, this soup is not only filling but also irresistibly tasty.
Ingredients Needed
To make this Chili Baked Potato Soup, you’ll need a variety of ingredients to make sure you get that perfect combination of creaminess, heat, and hearty flavors. Here’s what you’ll need:
For The Soup
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Russet Potatoes (4-5 medium-sized)
- These are your go-to potatoes for this recipe. They’re starchy, which makes them perfect for creating that rich, creamy soup texture.
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Ground Beef (1 lb)
- You can also use ground turkey or chicken if you want a leaner version, but beef adds a rich flavor that pairs wonderfully with the potatoes.
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Chili Beans (1 can, 15 oz)
- You want the beans for added texture and that signature chili taste. Feel free to go for kidney beans or black beans, depending on your preference.
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Tomato Sauce (1 can, 15 oz)
- This helps form the base of your chili. It adds a deep, tangy flavor to balance out the richness of the potatoes.
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Onion (1 medium, diced)
- The onion provides a mild sweetness that complements the heat of the chili and the creaminess of the potatoes.
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Garlic (2-3 cloves, minced)
- Garlic is a flavor powerhouse that adds depth to both the chili and the potato soup.
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Chili Powder (2 tbsp)
- This gives the dish that bold, signature chili flavor. You can adjust the amount based on how much heat you want.
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Cumin (1 tsp)
- A pinch of cumin gives the soup a warm, earthy undertone that ties the dish together.
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Paprika (1 tsp)
- Adds a bit of smoky flavor and a touch of color to the soup.
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Beef Broth (3 cups)
- Beef broth gives the soup a rich base, but you can substitute with vegetable broth for a lighter version.
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Heavy Cream (1 cup)
- For the ultimate creamy texture, this is key. You can use half-and-half or whole milk if you prefer a lighter consistency.
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Shredded Cheddar Cheese (2 cups)
- Cheddar cheese is a must for topping off this soup. It melts beautifully and gives a sharp contrast to the creamy potatoes.
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Sour Cream (for garnish)
- A dollop of sour cream gives the soup a refreshing tang that complements the richness.
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Bacon (optional, 4-5 strips, cooked and crumbled)
- If you want extra flavor, crispy bacon is the way to go. It adds a crunchy texture and salty richness that makes the soup even more indulgent.
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Green Onions (for garnish)
- Fresh green onions not only add a pop of color but also a mild, oniony freshness to contrast the richness of the soup.
Cooking Instructions
This Chili Baked Potato Soup might sound like it’s packed with steps, but it’s actually quite simple to put together. Here’s how you can get it simmering away:
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Prepare The Potatoes
- First, wash and scrub your russet potatoes. Then, poke a few holes in them with a fork, wrap them in foil, and bake them at 400°F (200°C) for about 1 hour or until they’re soft and tender. Alternatively, you can microwave them for faster results, but baking them will give them a better flavor and texture.
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Cook The Ground Beef
- While the potatoes bake, heat a large pot or Dutch oven over medium heat. Add the ground beef and cook it until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat, then add the diced onion and minced garlic. Sauté until the onions are soft and fragrant, about 5 minutes.
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Add The Chili Ingredients
- Stir in the chili powder, cumin, paprika, and salt. Cook for another minute to let the spices bloom. Next, pour in the tomato sauce, beans, and beef broth. Bring it to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
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Make The Soup Creamy
- While the chili simmers, carefully scoop out the flesh from your baked potatoes and add it to the pot with the chili. You can mash the potatoes lightly in the soup to help thicken the broth. Add the heavy cream and stir everything together.
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Finish The Soup
- Once the soup has reached your desired consistency, taste and adjust the seasonings as needed. If you want it creamier, add more cream or even some cheese. Let it simmer for another 5 minutes.
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Serve
- Ladle the soup into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and green onions for extra flavor and texture.
Ingredient Insights
Understanding your ingredients can make the difference between an average bowl of soup and a memorable one. Here’s a little insight into the key ingredients that elevate this recipe:
- Russet Potatoes: These potatoes are perfect because of their starch content, which makes the soup both hearty and smooth. When they’re mashed or broken down, they help thicken the soup without needing a thickening agent.
- Ground Beef: Beef is often the meat of choice in chili for its rich, savory flavor. It creates a hearty base that complements the creamy potatoes perfectly. You could switch it out for ground turkey for a lighter option, though it might lack the same depth of flavor.
- Chili Beans: Beans add fiber, texture, and an earthy taste that brings out the heartiness of chili. If you’re not a fan of beans, feel free to leave them out or replace them with corn or extra meat.
- Heavy Cream: This ingredient takes the soup from good to great. Heavy cream adds a luxurious richness that balances out the heat from the chili powder and spices. For a lighter version, you can use half-and-half or even milk, but the cream is what really gives that dreamy texture.
Expert Tips
To ensure your Chili Baked Potato Soup turns out perfect, here are a few expert tips:
- Use Real Bacon: If you’re going for the bacon garnish, don’t skimp on quality. Crispy, real bacon adds the best flavor and texture. You can cook it while the potatoes bake so it’s ready to crumble over the top.
- Don’t Skip the Broth: Using beef broth is crucial. It deepens the flavor of the soup and enhances the chili base. If you’re using a lower-sodium version, adjust the seasoning to taste.
- Customize the Spice: If you prefer a spicier soup, you can easily add some chili flakes or a dash of hot sauce. Conversely, reduce the chili powder if you prefer a milder flavor.
- Let It Simmer: The longer you let the soup simmer, the more the flavors meld. Try to let it cook for at least 30 minutes after adding the potatoes and cream to allow the ingredients to come together.
Recipe Variations
This recipe is super flexible and can be tweaked to fit different dietary preferences and tastes:
- Vegetarian Version: Replace the ground beef with plant-based meat or just load up on beans and extra vegetables. You can even add some roasted sweet potatoes for a nice touch of sweetness.
- Spicy Kick: If you love heat, add some diced jalapeños or a can of diced green chilies to give the soup some extra spice.
- Cheese Lovers: You can mix different kinds of cheese into the soup, like Monterey Jack, gouda, or even a spicy pepper jack to ramp up the flavor.
- Low-Carb Version: Use cauliflower instead of potatoes to make a low-carb version. While it won’t have the same texture, it can still work beautifully as a base for the chili.
Final Words
Chili Baked Potato Soup is one of those dishes that feels like a hug in a bowl. It’s comforting, it’s creamy, and it’s packed with all the flavors you crave in a satisfying meal. Whether you’re a chili aficionado or a baked potato fan, this soup combines the best of both worlds, making it a perfect dish to enjoy on any given day.