Chili’s Baked Potato Soup
Recreate Chili’s Baked Potato Soup at home with this creamy, cheesy, and flavorful recipe. Easy step-by-step guide with pro tips!
Equipment
- Oven
- Large Pot
- Whisk
Ingredients
Soup Base
- 4 Russet potatoes baked and cubed
- 4 tbsp butter unsalted
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups heavy cream
Toppings
- 1 cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- 1/4 cup green onions chopped
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce potatoes, then bake for 45 minutes until fork-tender.
- Let potatoes cool, then peel and cube them.
- In a large pot, melt butter over medium heat. Stir in flour and whisk continuously for 1-2 minutes until a golden roux forms.
- Slowly whisk in chicken broth to prevent lumps, then add heavy cream. Stir until well combined.
- Add cubed potatoes and shredded cheddar cheese, stirring until cheese melts and soup is creamy.
- Season with salt and pepper to taste. Simmer for a few minutes for flavors to meld.
- Serve hot, garnished with crispy bacon, chopped green onions, and extra cheddar cheese.
Notes
For a creamier texture, blend half the soup before serving. If you prefer a chunkier consistency, leave larger potato cubes intact. Use freshly shredded cheese for best melting results.