Recipes » Copycat ~ Clone » Chilis Loaded Baked Potato Soup
by Liss | 8 Comments This post may contain affiliate links, see Disclosure.
Everyone knows that Chili’s loaded baked potato soup is the best, loaded with bits of cheddar and bacon in every bite of that creamy baked potato base! Here’s how to reproduce that scrumptious flavor in your own home, so you can go back for seconds (or thirds) if you want to!
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This is also the perfect recipe if you happen to have any leftover baked potatoes. Now, the type of potato is going to determine the texture of the finished soup, so keep that in mind if you are a “texture” person.
Chilis Loaded Baked Potato Soup Recipe
You’ll Need:
2 medium potatoes, baked
2 tablespoons butter
1 cup Vidalia onion, diced finely
2 tablespoons flour
4 cups chicken stock (about 2 cans)
2 cups cold water
1/4 cup + 1 Tbs cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 1/2 cups half-and-half
1/3 cup cheddar cheese
For garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, sliced thinly
Step by Step Directions
Melt the butter in a large saucepan or medium stockpot, then add the finely diced onions and saute until translucent, but not brown. If you really want to impart the bacon flavor you can use the same pan that you browned the bacon in, as I have done here.
Add the flour to the onions, stirring to incorporate them, cook for about a minute, stirring gently.
Dissolve the cornstarch in the COLD water, then add the stock, instant mashed potato flakes, dissolved cornstarch water and spices to the pot, whisking gently to incorporate all of the ingredients over medium-high heat. Bring the mixture to a boil, whisking often.
Reduce heat and simmer for 5 minutes.
Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon. You’ll need about 2 cups in all.
Leave about 1/4″ worth of potato on the skin and you’ll be able to make your own loaded baked potato skins with the leftovers!
Add the baked potato pieces, 1/3 c. shredded cheddar cheese and half & half to the saucepan, stirring to combine all the ingredients.
Bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring every couple of minutes.
Just prior to serving add about a tablespoon each of shredded cheddar cheese, bacon and chopped green onion pieces to the top.
Now, I’ve been told that Chili’s doesn’t directly add cheddar to their soup itself, however, the Chili’s in our area DOES, it imparts a wonderful cheddar flavor to the soup itself and if you run out of garnish, you still have all the flavor.
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Copycat Chilis Loaded Baked Potato Soup Recipe
Budget101.com by Melissa 'Liss' Burnell
Love the taste of Chili's Loaded baked potato Soup? Now you can make a pot for the Entire family for the same price as 1 cup at the Restaurant!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
0 minutes mins
Total Time 30 minutes mins
Course Copycat ~ Clone
Cuisine American
Servings 6
Calories 403 kcal
Ingredients
- 2 medium potatoes (baked)
- 2 tablespoons butter
- 1 cup Vidalia onion (diced finely)
- 2 tablespoons flour
- 4 cups chicken stock (about 2 cans)
- 2 cups cold water
- 5 tablespoons cornstarch
- 1 ½ cups instant mashed potatoes
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon basil
- ⅛ teaspoon thyme
- 1 ½ cups half-and-half
- ⅓ cup cheddar cheese
Garnish
- ½ cup shredded cheddar cheese
- ¼ cup crumbled cooked bacon
- 2 green onions (sliced thinly)
Instructions
Melt the butter in a large saucepan, Add diced onions and saute until translucent, but not browned.
2 tablespoons butter
1 cup Vidalia onion
Sprinkle the flour over the onions, stirring to incorporate , cook for about a minute, stirring gently. Add stock and bring to a simmer.
2 tablespoons flour
4 cups chicken stock
In a small bowl, dissolve the cornstarch in COLD water.
2 cups cold water
5 tablespoons cornstarch
To the saucepan, add instant mashed potato flakes, dissolved cornstarch water and seasonings, whisking gently to incorporate all of the ingredients over medium-high heat.
1 ½ cups instant mashed potatoes
1 teaspoon salt
¾ teaspoon pepper
½ teaspoon basil
⅛ teaspoon thyme
Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes.
Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon.
2 medium potatoes
To the soup base, add the potato pieces, 1/3 c. shredded cheddar cheese and half & half, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring occasionally.
1 ½ cups half-and-half
⅓ cup cheddar cheese
Garnish & Serve
Just prior to serving add about a tablespoon each of shredded cheddar cheese, bacon and chopped green onion pieces to the top.
½ cup shredded cheddar cheese
¼ cup crumbled cooked bacon
2 green onions
Notes
Please note, not all Chili's Restaurant locations add cheese to their soup base, it appears to be a regional thing. So, add the cheese to your preference, obviously, we prefer it!
Recipe Size Alteration Note
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Serving: 1Hearty BowlCalories: 403kcalCarbohydrates: 44gProtein: 15gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 940mgPotassium: 776mgFiber: 3gSugar: 5gVitamin A: 540IUVitamin C: 29mgCalcium: 208mgIron: 2mgNet Carbs: 41g
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If you tend to use a lot of potatoes in your household, we recommend growing potatoes in bags to save some money.
