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Copycat Chili's Baked Potato Soup

Copycat Chili's baked potato soup made with a roux-thickened creamy base and chunky baked potato. Loaded with cheddar, sour cream, bacon, and chives for a restaurant-style, spoon-thick texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Baked potatoes
  • 4 russet potatoes Bake until tender, then scoop and chop the flesh.
Bacon
  • 6 strips bacon Cook until crisp, then crumble.
Roux base
  • 4 tbsp unsalted butter Use to build the roux for thickness.
  • 0.5 cup all-purpose flour Whisk into butter to create a golden roux.
Soup liquids
  • 4 cup whole milk Add gradually to prevent lumps.
  • 2 cup chicken broth Combine with milk for a savory base.
Cheese and dairy
  • 1.5 cup shredded cheddar Use for melting into a smooth soup.
  • 1 cup sour cream Stir in to add tang and creaminess.
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For serving
  • 1 cup sour cream Extra for topping in bowls.
  • 1 cup shredded cheddar Extra for topping in bowls.
  • 2 strips bacon Extra crumbled bacon for topping.
  • 1 tbsp chives Extra for topping.

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook 2-3 minutes until golden, stirring to keep it smooth.
  2. Gradually whisk in the whole milk and chicken broth until smooth, then cook over medium heat, stirring constantly, until thickened, about 10 minutes (it should coat the back of a spoon).
Build the soup
  1. Fold in the chopped baked potato flesh and mash some pieces into the soup so it turns creamy while still staying chunky.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in half of the crumbled bacon and stir until evenly distributed throughout the soup.
Serve loaded
  1. Ladle the soup into bowls and top each serving with sour cream, cheddar, the remaining crumbled bacon, and chives.

Notes

For the best texture, whisk the flour into the butter long enough to turn golden before adding dairy—this prevents a pasty flavor. Refrigerate leftovers in a covered container for up to 3 days; reheat gently over low heat, stirring often, since the soup can thicken as it cools. Freezing isn’t recommended because dairy-based soups with sour cream may separate after thawing. If you want a lighter option, swap half the sour cream with plain Greek yogurt for similar tang with a slightly higher protein profile.