Description
Chili’s Baked Potato Soup is a creamy, comforting soup featuring tender baked potatoes, crispy bacon, and a rich blend of cheddar cheese and sour cream. Perfect for chilly days, this hearty soup combines classic American flavors with a smooth, velvety texture that makes it a beloved comfort food. The soup is thickened with a buttery roux and enriched with whole milk and heavy cream for added indulgence.
Ingredients
Scale
Potatoes & Toppings
- 4 large russet potatoes, baked and diced
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced for garnish
- Extra shredded cheddar cheese for topping (optional)
Sauce & Base
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Bake Potatoes: Preheat oven to 400°F. Bake the russet potatoes for about 1 hour until tender. Allow them to cool, peel if desired, then dice into bite-sized pieces.
- Sauté Aromatics: In a large pot over medium heat, melt butter and cook the finely chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Make Roux: Stir in the all-purpose flour to the onion and garlic mixture and cook for 1 to 2 minutes, stirring constantly to form a roux without browning.
- Add Liquids: Gradually whisk in the chicken broth to avoid lumps. Then add the whole milk and heavy cream, stirring consistently until the mixture thickens to a creamy consistency.
- Simmer Soup: Add the diced baked potatoes along with salt, black pepper, and paprika to the pot. Allow the soup to simmer gently for 10 to 15 minutes to blend flavors and heat through.
- Add Cheese and Sour Cream: Stir in shredded cheddar cheese and sour cream until fully melted and smooth, enriching the soup further.
- Adjust Texture: Use a potato masher to mash some of the potatoes inside the soup for a thicker texture while leaving some chunks for bite.
- Finish with Bacon: Stir in half of the crumbled bacon to incorporate smoky flavor into the soup base.
- Serve: Ladle the hot soup into bowls and top with remaining bacon, sliced green onions, and extra shredded cheese if desired. Serve immediately.
Notes
- For a thicker soup, mash more potatoes or add an extra tablespoon of flour during the roux stage.
- You can substitute half-and-half for heavy cream to reduce richness slightly.
- Bake the potatoes ahead of time and refrigerate overnight for convenient meal prep.
- To make gluten-free, use a gluten-free flour in the roux.
