If you're craving comfort food, this copycat Chilis Baked Potato Soup is all you need! Just like Chili's restaurant it's stuffed with potatoes, bacon, cheese and sour cream. This soup is savory and delicious! Easy to make and ready in just over 30 minutes, it makes for a perfect weeknight meal!
Next time try this easy Potato Soup Recipe - it's a family favorite!
Why you'll love this recipe
✔️ This soup is rich and flavorful.
✔️ It only takes 30 minutes to make.
✔️ Ooh.... did I say bacon? Yup, it's loaded with bacon and cheese!
- large russet potatoes
- extra sharp cheddar cheese
- chicken stock
- salt, black pepper, red pepper flakes
Between your pantry and the refrigerator, there's a good chance you have everything on hand to make this creamy soup!
- Dice the bacon, add to a large Dutch oven. Cook over medium heat and render the fat. When crispy, remove the bacon from the pan, keeping the grease.
- Dice the baked potatoes and onion, mince the garlic.
- Add the onion to the pan with the bacon fat, season well.
- Sauté the diced onions for about 5 minutes
- Add the garlic and Sauté for another minute or so.
- Then add flour to the pot. Cook the flour with the onions and garlic stirring frequently. Cook for about a minute.
- Increase the heat to medium-high, add the chicken broth scraping the browned bits off the bottom of the pan.
- Add the potatoes, stir well. Reduce the heat to low and simmer for about 15 minutes.
- Remove from the heat and add cheese, butter and sour cream. Stir and combine well.
Steps to render fat from the bacon
This recipe calls for rendering the bacon. What does that mean? Rendering the bacon is when you cook the fat out of the bacon, leaving it crispy. Here's how it is done -
- Start the bacon in a cold pot or skillet over medium to medium-low heat.
- You'll want to use a heavy bottom pot that will cook the bacon evenly. Cast iron or a heavy enamel pot works great for this because the heat is dispersed evenly.
- Cook the bacon, stirring it often. You want the bacon to cook in the rendered grease without burning it.
- It takes about 10 minutes from start to finish for the fat to disperse and the bacon to be crispy.
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Soup and Side Bowls - these are my favorites. In fact, I just ordered another set. You'll love them too!
No, I wouldn't recommend freezing this soup. The texture of the potatoes changes when frozen. It is best made, served and enjoyed without being frozen.
The short answer is I don't! I love the flavor and texture of baked potatoes and because this is a Loaded Baked Potato Soup Recipe, I don't see any reason to peel the potatoes. Of course, it's personal preference. If you prefer your potatoes peeled, by all means, peel them.
Sure, it just takes longer to make this recipe. Personally, I like the flavor and texture when using baked potatoes. You can bake them in the microwave, oven or use your pressure cooker!
Test kitchen tips
- If you prefer an extra creamy soup, use an immersion blender to cream the potato mixture.
I know you'll love this delicious soup! It's savory and tangy, hearty and delicious! Everyone will gobble it up and head back into the kitchen for a second bowl - trust me when I say this!
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- Chicken Pot Pie Soup - all the flavor, except this doesn't take hours to make.
- Turkey Corn Chowder
Check out 45+ Ideas for What to Serve with Potato Soup!
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Loaded Baked Potato Soup Recipe
- 6 large russet potatoes baked then diced
- 4 slices thick cut bacon
- 1 yellow onion peeled and diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 3 tablespoon flour
- 2 cups shredded cheddar cheese + more for garnish
- 1 cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon butter optional
- 2 green onions thinly sliced, optional
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- Dice the bacon. Place a large stock pot on the stove over medium heat. Add the bacon and render the bacon, Cooking out the fat until the bacon bits are crispy - about 10 minutes. Remove the bacon bits.
- While the bacon is cooking, Dice the baked potatoes - no need to peel the potatoes. Peel and dice the onion, mince the garlic.
- Add the diced onion to the pan with the bacon fat. Season with salt, pepper and red pepper flakes.
- Saute for about five minutes until the onion is translucent. Add the garlic and saute for another minute or so.
- Now add the flour to the pot. Cook the flour with the onions for about a minutes, stirring frequently and cooking the flour.
- Next, increase the heat to medium-high and slowly add the chicken broth. As you add it, scrape all of the browned bits off the bottom of the pan. The soup will thicken nicely.
- Add the potatoes to the pot, stir well. Reduce the heat to low and simmer for about 15 minutes to combine the flavors.
- Remove from heat, finish by adding in the shredded cheese and sour cream. Stir to melt the cheese and combine the flavors. I also stir in a couple tablespoons of butter.
- Serve topped with crispy bacon, extra shredded cheese and green onions. This is such a tasty meal, enjoy!
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My Grandma had two favorite soups, Broccoli Cheese Soup, and Baked Potato Soup. Whenever I visited her in South Dakota, we'd go to the Supper Club at the Lake.
We'd get Grandma seated at a table and she would always order the same thing: fried walleye and rice pilaf with a salad bar. I also loved to prepare her plate and I'd ask what she wanted and then I'd go load it up. It was always a tough decision which soup to choose!
Topping off her Loaded Baked Potato Soup with some extra cheese and bacon bits always made her happy! Grandma was always about a great meal!