Soups & Stews
This Chili's Loaded Baked Potato Soup copycat recipe delivers the same creamy, hearty comfort you crave—with that signature crispy bacon and cheese top magic. The secret lies in a slow-simmered base that develops deep, savory flavors while keeping the texture impossibly smooth.
I’ve perfected this version after countless batches, ensuring every spoonful tastes like the restaurant classic without the wait or markup.
The foundation is a rich, velvety potato base simmered with onions, celery, and beef broth until the potatoes break down into silky perfection.
What sets this apart is the crispy bacon topping—cooked separately to maintain its crunch—and the perfect blend of cheddar and sour cream that melts into the soup just enough to create that irresistible, gooey texture. The result? A bowl so satisfying, it disappears faster than you can say "second helping."
By the time you’re done, you’ll have a steaming bowl of soup with tender potatoes, savory broth, and that coveted crispy cheese-bacon topping that’s impossible to resist. The best part?
This recipe comes together in under an hour, making it the ultimate weeknight comfort dish that feels like a restaurant experience at home. Ready to recreate this copycat masterpiece?
Customize it with green onions, chives, or extra bacon if you’re feeling adventurous—this soup is as versatile as it is delicious. The key is balancing the toppings so every bite delivers that perfect mix of creamy, crispy, and savory. Let’s get cooking!
Ingredients for chili's loaded baked potato soup copycat
Sixteen ingredients for that legendary restaurant-style loaded potato soup you can't stop eating.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed, 1-inch pieces |
| Onions 🧅 | 1 whole | Yellow or white, diced small |
| Celery Stalks 🥬 | 3 whole | Diced small, strings removed |
| Beef Broth 💧 | 4 cups | Low-sodium preferred, homemade or store-bought |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat, not low-fat |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, 2-year aged preferred |
| Thick-Cut Bacon 🥓 | 8 oz | Not pre-cooked, cut into 1/2-inch pieces |
| Butter 🧈 | 4 tbsp | Unsalted, for crispy topping |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, all-purpose or bread flour |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🌱 | 3 whole | Sliced thin, for garnish |
| Chives 🌿 | 2 tbsp | Chopped, optional garnish |
The potatoes and broth are the soul of this soup. Russets break down perfectly, so grab the biggest, firmest ones you can find—Costco or Trader Joe's always have great organic options. For the broth, low-sodium is key—you'll be adding plenty of salt later. Don't skimp on the bacon either: thick-cut, no pre-cooked. The difference in texture is night and day. I always buy extra because it disappears so fast. Pro tip: cut the bacon into 1/2-inch pieces for maximum crispiness—smaller pieces burn before they crisp.
No sharp cheddar? Monterey Jack or pepper jack work in a pinch, but the aged cheddar gives that signature tang. Short on heavy cream? Half-and-half plus a splash of milk keeps it creamy without breaking the bank. The flour and butter roux is what makes this soup velvety—don't skip it! If you're feeling fancy, add a pinch of smoked paprika to the roux for that restaurant depth. For the green onions, use the white and green parts—the green adds color, the white adds flavor. And if you're out of chives, fresh parsley works too.
This soup tastes even better the next day—make extra portions! Store it in the fridge for up to 5 days, but reheat gently to keep the potatoes from getting mushy. For the crispy bacon topping, make it fresh when serving—it loses crunch when reheated. Freeze portions without the topping, then add it fresh when you're ready to eat. The bacon topping keeps for 3 days in the fridge if stored in an airtight container. Trust me, you'll be making this every week once you try it!
Why You'll Love This Recipe
- No-Chop Night Saved: I swear by this when I’m too tired to dice anything—just rough-chop the onions and celery, toss them in a pot with the potatoes, and let the broth work its magic. The potatoes soften into fluffy clouds while you’re making toast or answering emails.
- That Chili’s Creamy Edge: The secret? Heavy cream swirled in at the end—it’s what gives it that velvety, restaurant-quality finish. The beef broth keeps it rich but not heavy, and the crispy potato edges? Absolute perfection when you top it with bacon or sour cream.
- Lunchbox Hero: Between us, this soup is my go-to for packed lunches. It reheats like a dream, and the texture stays creamy even after a day. I portion it into jars with a side of shredded cheese on top—my coworkers think I’m a genius (or they just love me).
- Budget Booster: Russets are cheap, broth is cheap, and a single batch stretches for three meals. Honestly, I’ve made this for $2 a serving, and no one ever guesses it’s a copycat. The heavy cream makes it feel fancy, but the math stays real.
Step-by-step instructions for Chili's loaded baked potato soup copycat recipe
This soup delivers that iconic Chili's magic with creamy perfection and crispy bacon topping.
🍳 Step 1: Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat for 10-12 minutes, stirring occasionally, until deep golden brown and crispy. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the pot. This bacon fat is pure flavor gold.
Reduce the heat to medium-low and add the 1 whole onion and 3 whole celery stalks, both diced small. Cook for 5-6 minutes until the onions become translucent and the celery softens. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant. You're building that classic "holy trinity" flavor base that makes this soup sing.
🥘 Step 2: Build the Roux and Add Potatoes
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir vigorously for 1-2 minutes to cook off the raw flour taste. This creates a light roux that will thicken your soup beautifully. Gradually pour in the 4 cups beef broth, stirring constantly to prevent lumps from forming.
Add the 3 lb russet potatoes, peeled and cubed into 1-inch pieces. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife. This is where the magic happens—the potatoes absorb all those rich flavors while softening just right.
🍲 Step 3: Create the Creamy Base
Once the potatoes are tender, stir in the 1.5 cups heavy cream and 1.5 tsp salt. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust seasoning with more salt or the 0.5 tsp black pepper if needed. The soup should be rich but not overly salty—balance is key here.
Remove the pot from heat and stir in the 1.5 cups shredded sharp cheddar cheese and 0.5 cup sour cream. Let it sit for 2-3 minutes to melt completely. The cheese should create that signature creamy, velvety texture that makes this soup irresistible. If you prefer a smoother texture, use an immersion blender to lightly blend about half the soup before serving.
🔥 Step 4: Prepare the Crispy Topping
In a small skillet, melt the 4 tbsp butter over medium heat. Add the crispy bacon back to the skillet along with the 3 whole green onions, sliced thin, and 2 tbsp chopped chives. Cook for 1-2 minutes until everything is heated through and the butter begins to turn golden. This topping is what takes this soup from good to legendary—crispy, cheesy, and packed with flavor.
Ladle the soup into bowls, then spoon the bacon and green onion mixture on top. The contrast of the warm, creamy soup with the crispy bacon topping is what makes this copycat recipe so special. Garnish with extra chives if you're feeling fancy—it adds a fresh pop of color and flavor.
⏰ Step 5: Serve Immediately for Maximum Crispiness
Serve the soup immediately while the topping is still crispy. The bacon should be crunchy and the cheese should have a slightly melted but still firm texture. If you need to hold the soup for a bit, cover it loosely with foil to keep the topping from getting soggy. Each spoonful should deliver that perfect balance of creamy, cheesy, and smoky bacon flavors.
For the ultimate experience, serve with a side of crusty bread to soak up every last drop of that delicious soup. This copycat recipe delivers all the magic of Chili's famous loaded baked potato soup right in your own kitchen—creamy, cheesy, and topped with that irresistible crispy bacon.
Pro Tips For Making Chili'S Loaded Baked Potato Soup Copycat
- SIMMER THE POTATOES LOW: Don’t let the potatoes boil—after parboiling, transfer them to the soup pot and keep the heat at a gentle simmer. I used to rush this, and the potatoes turned to mush. A steady 15–20 minutes at low heat keeps them tender but intact, just like the restaurant version.
- CUT CELERY SMALLER THAN YOU THINK: The recipe calls for celery, but most copycats underestimate how fine it needs to be. Dice it into ⅛-inch pieces—smaller than a typical mirepoix. This ensures it blends smoothly into the soup’s creamy texture instead of leaving noticeable chunks (yes, even if you’re impatient like me).
- STRAIN THE BROTH AFTER SIMMERING: The beef broth often has bits of fat or herbs floating on top. After simmering the soup, strain it through a fine-mesh sieve before adding the heavy cream. This keeps the soup silky—no one wants to taste a mouthful of celery or onion bits when they’re going for that rich, velvety finish.
- USE FULL-FAT CREAM AND DON’T SKIP THE TEMPERING: Heavy cream is non-negotiable here, but resist the urge to dump it in cold. Warm the cream slightly (just until it’s cool to the touch) before stirring it into the hot soup. This prevents curdling—trust me, you’ll notice the difference if you skip this step.
Serving suggestions for chili's loaded baked potato soup copycat
Bread Pairings
This soup is a match made in heaven with crusty sourdough bread—its tangy flavor cuts through the richness beautifully. I like to serve French baguettes or Texas toast (thick-cut, buttered, and toasted) for maximum indulgence. The bread soaks up every last drop of that creamy, cheesy goodness. 🥖
Cheesy Additions
For extra cheesy lovers, sprinkle extra sharp cheddar or Monterey Jack on top before serving. I also love adding a dollop of sour cream or a swirl of crème fraîche right before eating—it adds that cool, tangy contrast to the warm soup.
A sprinkle of smoked paprika or crushed red pepper flakes adds a subtle kick for those who like heat. 🧀
Protein Upgrades
Turn this into a full meal by adding crumbled bacon bits, crispy fried chicken, or shredded rotisserie chicken on top. For a heartier option, I sometimes stir in ground beef or pulled pork during the final simmer. The protein adds depth and makes it even more satisfying. 🍗
Garnish Game
Fresh green onions and chives are my go-to garnishes—they add a pop of color and bright, fresh flavor. For extra flair, I drizzle a little hot honey or sriracha on top. A sprinkle of crushed black pepper or fresh parsley finishes the dish with a refined touch. 🌿
Side Dish Ideas
Pair this soup with a simple arugula salad dressed with lemon vinaigrette for a light contrast. Cornbread or jalapeño poppers make great sides too—especially if you're serving this for a crowd. For a lighter option, steamed broccoli with garlic butter balances the richness perfectly. 🥗
Make-Ahead Serving
If you're prepping ahead, keep the bacon topping separate until serving to maintain crispiness. Reheat the soup on the stovetop over medium-low heat and add the topping fresh. For a crowd, serve in a slow cooker on warm to keep everything cozy.
The key is always topping it right before eating—it’s what makes this soup feel like a restaurant experience. ⏰
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Yes, but keep the crispy bacon topping separate until serving. The soup base reheats beautifully on the stovetop over medium-low heat for 5-10 minutes. Just add the topping fresh so it stays crunchy—this is the secret to restaurant-quality texture. Store leftovers in an airtight container for up to 5 days.
Why does my bacon topping get soggy?
This happens when the topping sits on warm soup too long. Always assemble bowls just before eating—crispy bacon loses its crunch in 2-3 minutes. If reheating, cover the soup loosely with foil to trap heat without steaming the topping. For extra insurance, make fresh bacon topping each time.
What's the best cheese substitute if I don't have sharp cheddar?
Try Monterey Jack or pepper jack for a milder flavor, or Gruyère for nutty depth. Avoid pre-shredded cheese—the anti-caking agents prevent proper melting. If you're dairy-free, use a cashew cream base and top with nutritional yeast for a cheesy flavor. The key is fat content for that signature creaminess.
Can I make this soup in a slow cooker?
Cook the bacon and aromatics separately, then transfer everything to your slow cooker on low heat for 6-8 hours. Add the heavy cream and cheese just before serving to prevent curdling. The slow cooker method actually enhances the flavors—just be sure to add the crispy topping fresh when ready to eat.
How do I fix a soup that's too thin?
Stir in a thickened roux (equal parts butter and flour cooked to golden brown) or a spoonful of cornstarch mixed with water. For immediate results, mash some of the cooked potatoes against the pot sides to release starch. If the soup is too thick, thin it with warm beef broth or heavy cream—just a little at a time to avoid watering it down.