Chili’s Baked Potato Soup is one of the chain’s best options. Like me, most people love the delicious flavors of perfectly loaded baked potatoes. This soup is a warm version of a baked potato, all in a bowl! There are so many elements that make this soup recipe a star.

As you will notice, this recipe does not involve baking a potato. However, it tastes exactly like one of those loaded ones with all the work. This recipe has many simple elements that make it seem extraordinary for its taste and texture.

This recipe is a regular at my home, as we enjoy it at least once a week with a side of our favorite protein. It is also adaptable to various diets and flavors, as you will learn in this post.

Equipments Required

Measuring Cups and Spoons: If you are a pro in the kitchen, you can add ingredients by instinct. However, if you are a perfectionist, stick to measuring exact quantities using measuring cups and spoons.
Saucepan: All sautéing and cooking will be done in a saucepan, so choose a large one.
Bowls: Store your potatoes in a large bowl before adding them to the soup to remove all the starch. You can also use a few small ones to measure the herbs and other ingredients.
Wooden Spoon: A large wooden spoon is the preferred tool for mixing everything while keeping the spoon from getting too hot to grab.
Large Knife: A large, sharp knife is the best option for making fine, clean cuts throughout.
Chopping Board: Use a large chopping board and secure it with a wet paper towel under it to prevent it from moving.
Silicone Spatula: A silicone spatula is handy for scraping ingredients out of bowls, especially cream, to ensure there are no leftovers.

Chili’s Baked Potato Soup Ingredients & Substitutions

Note: This recipe is large enough to serve two portions of soup efficiently.

For The Soup:

2 Russet Potatoes: This is the best potato option, as it has the best starch content. You can also go for Idaho potatoes in their place, as they have a similar texture.
2 Tablespoons Butter: Use unsalted butter for this recipe, as many other ingredients added to the soup, like bacon, already have a lot of salt. Moreover, you will need butter for this recipe, as a roux needs to be made.
2 Tablespoons Flour: All-purpose flour is the best option for this recipe.
½ Cup Heavy Cream: Avoid fat-free or low-fat cream. You can also use half-and-half instead of heavy cream, as long as it is full-fat.
1 Cup Chicken Stock: You can also opt for vegetable or beef stock if you have the same at home. Moreover, you can choose between homemade and store-bought stock, as both will taste exceptional.
1 Teaspoon Salt
½ Teaspoon Black Pepper Pepper

To Garnish:

2 Strips of Bacon: To save time, cook the bacon strips and crumble them before preparing your soup. You can also use beef or turkey bacon instead of pork bacon.
½ Cup Chopped Chives: You can chop them just before you prepare the soup.
½ Cup Cheddar Cheese: Use freshly grated cheddar cheese for a vibrant flavor.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	40 Minutes	50 Minutes

How To Make Chili’s Baked Potato Soup At Home

Step 1

Add butter to a saucepan and let it melt.

Step 2

Follow that by adding all-purpose flour to the butter and mixing well.

Step 3

Now, top off the prepared roux with chicken stock.

Step 4

Add heavy cream to the soup and let it cook further.

Step 5

You can now add peeled and diced potatoes to the soup and let it cook further.

Step 6

Let the soup simmer for a few minutes.

Step 7

Top it off with some salt and pepper, then let the soup simmer for a few minutes, until ready.

Step 8

Transfer the soup to a bowl and top it with cheese, bacon, and chopped chives, and enjoy!

Chili’s Baked Potato Soup Recipe Video

Expert Tips That I Recommend

Regardless of the bacon you use, I make sure it is cooked until crispy, then crumble it for a crunchy bite.
Ensure you add just enough salt to this recipe, as it will be topped with bacon bits and cheese. Both these elements are already pretty salty.
I always keep the flame on low while making your roux, as that will prevent lumps and the flour from browning too quickly or burning.
I always partially roast some of the potatoes to enhance their flavor before adding them to the soup.

FAQs About Chili’s Baked Potato Soup

Is there a way to make the flavor of this recipe sharper?

Yes, you can sharpen the flavor of this recipe by adding umami-flavored elements, like dried mushroom powder or a couple of dashes of soy sauce. If you are allergic to soy, you can also add oyster sauce.

Can bouillon cube stock be used for this recipe?

For this recipe, you can use a stock made with bouillon cubes. Using bouillon cubes instead of traditional stock will also give the recipe a much sharper umami flavor.

How can the consistency of the soup be fixed if it turns out to be too runny?

If the soup turns too runny, the best way to fix it is to make a small quantity of roux in a different pan and then add it. This will quickly help thicken the soup. You can also add some heavy cream to thicken the soup, which may alter the flavor.

How to refresh the flavor of soup after reheating?

To refresh the soup’s flavor while reheating it, first heat the soup at a low temperature and cover it while reheating. This will prevent the flavors from escaping. You can also add a dash of salt and mixed herbs, followed by a very small amount of lemon juice.

Is it okay to freeze this soup to make it last longer?

No, it is best not to freeze this soup, as the freezing process will undoubtedly impact its overall flavor and texture. The soup might not taste as good afterward.

Nutritional Information Per Serving

Chili’s Baked Potato Soup is not very healthy. A single portion has a high amount of calories, saturated fat, and sodium. So, it is best to enjoy this soup once in a while, as much as possible in moderation.

Calories	677 kcal
Carbohydrates	78 g
Protein	14 g
Fat	36 g
Saturated Fat	22 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	10 g
Trans Fat	0.5 g
Cholesterol	102 mg
Sodium	1474 mg
Potassium	1519 mg
Fiber	8 g
Sugar	12 g
Vitamin A	1686 IU
Vitamin C	67 mg
Calcium	131 mg
Iron	3 mg

Along with not being a healthy option, this soup is not suitable for people on a vegan, gluten-free diet, as the roux for this soup is made by adding flour.

Recipe Variations For Different Diets

Vegan Diet: Firstly, you need to skip adding garnishes like bacon. Similarly, you can prepare your roux with vegan butter and plant-based cream instead of dairy products for the soup. However, that will slightly alter the soup’s flavor, so just be prepared for that. Also, vegetable stock should be used instead of chicken stock.
Vegetarian Diet: You don’t need to make many changes to this recipe. Skip adding bacon on top and replace the chicken stock with vegetable stock.
Gluten-Free Diet: You must use gluten-free flour instead of all-purpose flour.
Dairy-Free Diet: You can again substitute all dairy products with plant-based ones, including cream and butter.

Storing And Reheating This Recipe

Storing The Soup:

On The Counter: You can store it in the same container. However, this process is okay only if you wish to finish the soup in 2-3 hours after making it.
In The Refrigerator: I suggest storing it in an airtight container. Once you transfer it to an airtight container, you can easily store it in a refrigerator for up to three days.

Reheating The Soup:

Large Pot: Let the soup simmer at low heat for 5-8 minutes, depending on the remaining quantity. I recommend not heating it at high temperatures, as the soup can stick to the bottom of the pot.
Microwave: Transfer the soup to a microwave-safe bowl and heat it in 1-minute intervals until it is steaming hot.

What To Serve With This Recipe

Since this recipe already includes potatoes, I am sure that most of you would not want another carb on the side. Instead, the best way to enjoy this soup is to pair it with lean protein options such as Chicken or Salmon.

You can also stick to the Mexican flavors of this yummy soup and pair it with innovative options like Buffalo Chicken Nuggets or even a Chicken Quesadilla. Some other lovely side-serving options to keep the Tex-Mex theme going include hearty Fish Tacos or chicken-topped Overloaded Nachos.

Printable Version

More Chili’s Recipes That You Can Try

Chili Cajun Chicken Pasta Feature Image — Chili’s Cajun Chicken Pasta

Spicy-Shrimp-From-Chilis-Restaurant — Chili’s Cajun Chicken Pasta

Conclusion

The Baked Potato Soup from Chili’s sure looks like an utter gourmet delight, making it seem like one of the toughest soups. However, now that you have gone through this recipe, I am sure many of you are relieved and amazed by how simple it is.

Moreover, you can experiment a little with the toppings for this soup, like adding sour cream for freshness or adding some salsa for heat. Which of these toppings will you be adding? Let me know in the comments below.

You can also let us all know how this recipe turned out when you tried making it at home. Until then, I’ll be here with more amazing recipes for you!

Chili’s Baked Potato Soup Copycat Recipe

Equipments Required