Soups & Stews
This Chili’s loaded baked potato soup copycat recipe brings that rich, cheesy, bacon-studded comfort straight to your kitchen—minus the hefty restaurant bill. The secret lies in slow-cooked potato base layered with perfectly crispy bacon and melted cheese topping, all balanced with tangy sour cream.
I've tested countless variations to nail the exact texture and flavor profile that makes this copycat version indistinguishable from the original.
This recipe transforms simple ingredients into restaurant-quality soup through precise technique: simmering potatoes until tender yet sturdy, browning bacon until crispy, and assembling toppings in the right order for maximum flavor impact.
The result is a velvety soup with creamy potato chunks, smoky bacon bits, and a golden cheese crust that's irresistibly crispy on top. Every spoonful delivers that comforting, indulgent taste you remember from your favorite Chili's visit.
What sets this copycat apart is the attention to detail in the topping assembly—layering cheese and sour cream in a specific sequence to create that signature loaded potato effect right in your bowl. The bacon cooks until crispy edges form, adding texture contrast to the creamy soup base.
With just 30 minutes of active prep and 1 hour of simmering time, you'll have a pot of this comforting soup ready to serve, complete with all the fixings for that perfect loaded experience.
The best part? This recipe scales effortlessly for crowds or leftovers that reheat beautifully while maintaining that crispy topping. Whether you're feeding a family or meal prepping for the week, this loaded baked potato soup delivers restaurant-quality comfort food at home. Let's get started on creating your own copycat masterpiece.
Ingredients for chili's loaded baked potato soup copycat
Potatoes, bacon, and cheese—simple ingredients that transform into restaurant-style comfort in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for best creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Thin-Sliced Bacon 🥓 | 12 oz | Cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Sour Cream 🥛 | 1 cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp, freshly shredded |
| Sharp Cheddar Cheese 🧀 | 1 cup | For topping, freshly grated |
| Butter 🧈 | 4 tbsp | Unsalted, for browning bacon |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
The potatoes are the foundation, so pick Russets—they hold up best to long cooking. I always grab the 3-pound bags from Costco when they're on sale, but any grocery store carries them. Peel and cube them uniformly for even cooking. The bacon matters too—thin-sliced cuts crisp up faster and give you more crunch. If you can't find pre-sliced, buy a pound of thick-cut bacon and slice it yourself. For the cheese, medium sharp cheddar is key—pre-shredded gets clumpy, so grab a block and shred it yourself. Trust me on this one.
No thin-sliced bacon? Regular bacon cut into 1-inch pieces works, but it'll take longer to crisp. Short on sharp cheddar? Monterey Jack or pepper jack adds a nice twist. The sour cream needs to be full-fat—low-fat won't give that creamy texture you're after. For the broth, low-sodium is a must—you'll add plenty of salt later. Fresh thyme is ideal, but dried works at half the amount. The green onions are just for garnish, but they add that pop of color that makes it look restaurant-worthy. Don't skip the fresh minced garlic—jarred just won't cut it here.
This soup tastes even better the next day once everything melds together. Store leftovers covered in the fridge for 4-5 days, and reheat gently on the stove—stir in a splash of broth or milk if it gets too thick. The crispy topping trick? Broil for 2-3 minutes right before serving. For meal prep, assemble the toppings separately and add them fresh when reheating. The bacon stays crispy if you keep it in a paper towel-lined container until serving time.
Why You'll Love This Recipe
- No-Fuss Potato Night: I swear by this recipe because it’s the kind of meal that doesn’t demand your full attention. Toss in the potatoes, simmer the broth, crisp the bacon—no peeling, no fussing. Honestly, I’ve made it while scrolling through my phone and still ended up with creamy, dreamy perfection.
- Bacon-Cream Magic: That first bite of crispy bacon crunch against the velvety potato and heavy cream? It’s the kind of flavor combo that makes you pause mid-sip. The onion adds just enough sweetness to balance the richness, and the broth ties it all together like a warm hug in a bowl.
- Weeknight to Party Fix: Between us, this soup is my secret weapon for lazy Mondays and Sunday dinners. Double the batch, freeze half, and you’ve got a ready-to-heat meal when life gets hectic. (Yes, even on a Tuesday night.) Add a sprinkle of cheddar and green onions, and suddenly it’s fancy enough for guests.
- Budget-Friendly Comfort: Russets are cheap, bacon stretches far, and you’re using pantry staples. I’ve fed four people for under $10 with this—plus, leftovers taste just as good reheated the next day. It’s the kind of recipe that makes you feel like you’re treating yourself without breaking the bank.
Step-by-step instructions for Chili's loaded baked potato soup
Here's how to recreate that iconic restaurant flavor at home with creamy, comforting perfection.
Cook the Potatoes Until Fork-Tender
In a large pot, combine the 3 lb russet potatoes (cut into 1-inch cubes) with 6 cups chicken broth and 1.5 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
I like to check doneness by piercing a potato with a fork—it should slide in easily but still offer some resistance. Drain the potatoes, reserving 2 cups of the broth for later. This step builds the creamy base that makes this soup so satisfying.
Sauté Bacon and Aromatics for Deep Flavor
In the same pot, melt 4 tbsp butter over medium heat. Add the 12 oz thin-sliced bacon and cook for 8-10 minutes until golden brown and crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
In the bacon fat, add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and 0.5 tsp dried thyme, cooking for 30 seconds until fragrant. This aromatic trio forms the flavor foundation that makes this soup taste like the restaurant version.
Create the Creamy Soup Base
Return the cooked potatoes to the pot along with the reserved 2 cups chicken broth. Add 1.5 cups heavy cream and 0.5 tsp black pepper. Using an immersion blender (or carefully transferring to a countertop blender), blend until smooth. If you prefer some texture, blend only until partially smooth.
Simmer the soup for 5-7 minutes until heated through. The soup should be thick and creamy—if it's too thick, whisk in 2-4 tablespoons of water to reach your desired consistency. Here's where the magic happens: the perfect balance of creamy, cheesy, and savory flavors comes together.
Prepare the Loaded Topping
In a small bowl, mix together 1 cup sour cream, 2 cups shredded cheddar cheese, and 1 cup sharp cheddar cheese until well combined. This mixture will become the signature loaded topping that makes this soup special. Keep it at room temperature until ready to use.
Slice the 3 whole green onions into ¼-inch pieces for garnish. These add a fresh, bright contrast to the rich, cheesy soup. The crispy bacon you set aside earlier will be the final topping—don't skip this step, as it delivers that authentic Chili's flavor.
Assemble and Serve with Crispy Toppings
Ladle the warm soup into bowls, then spoon the sour cream-cheese mixture evenly over the top. Sprinkle with the crispy bacon and sliced green onions. The contrast of creamy soup with crispy bacon and melty cheese is what makes this copycat recipe so successful.
Serve immediately while the toppings are fresh and the soup is steaming hot. The combination of velvety soup and loaded toppings delivers that restaurant-quality experience at home. For extra indulgence, offer extra bacon or cheese on the side.
Pro Tips For Making Chili'S Loaded Baked Potato Soup Copycat
- BOIL POTATOES UNTIL TENDER: Russets should break apart with a fork when cooked—no need to mash them yet. I learned this the hard way: undercooked potatoes turn to gluey mush later, while overcooked ones taste starchy and dull. Aim for 12-15 minutes in salted boiling water (yes, even if they look slightly underdone).
- COOK BACON CRISP THEN DRAIN: Render the bacon in a cold skillet over medium heat until the edges curl—this keeps it from burning. After draining on paper towels, leave it in the pan for 10 seconds to soak up residual fat. That extra grease is what makes the soup rich without needing extra cream.
- SWEAT ONIONS LOW AND SLOW: Onions should caramelize just enough to mellow their bite, not brown into bitterness. Keep heat at a simmer (not sizzle) and stir occasionally—this takes 8-10 minutes, not 5. I used to rush this, and the soup always tasted raw.
- TEMPER CREAM GRADUALLY: Warm the heavy cream by mixing in a splash of hot broth first, then slowly whisk in the rest. Cold cream curdles like a science experiment gone wrong, and no one wants lumpy soup. Do this off the heat if you’re nervous—your future self will thank you.
Regional styles of chili's loaded baked potato soup copycat
Texas-Style Twist
For a bold Texas-inspired version, add 2 tbsp hot sauce (like Cholula) to the soup base and top with 1 cup diced jalapeños and ½ cup chopped cilantro. The heat cuts through the creaminess perfectly, while the cilantro adds freshness.
I like to serve this with warm corn tortillas on the side for dipping—it’s a game-changer for spice lovers. 🌶️
New England Creamy Version
Inspired by New England’s love of seafood, swap the bacon for 4 oz cooked smoked salmon (flaked) and add ½ cup heavy cream to the soup base. Top with ¼ cup chopped fresh dill and a sprinkle of everything bagel seasoning for a briny, herby twist.
The salmon adds a luxurious touch without overpowering the potato flavor.
Southwest-Inspired Loaded Soup
Transform this into a Southwest classic by adding 1 cup black beans (rinsed) to the soup base and swapping the cheddar for 1 cup Monterey Jack cheese.
Top with ¼ cup chopped red bell pepper, 2 tbsp chopped cilantro, and a dollop of avocado crema (mix ½ cup sour cream with 1 tbsp lime juice and 2 tbsp chopped avocado). The smoky-sweet flavors are pure comfort food magic. 🌵
Cajun Kick Adaptation
For a Cajun-inspired version, season the bacon with 1 tsp Cajun seasoning (like Tony Chachere’s) before cooking. Add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the soup base, then top with 2 tbsp chopped green onions and an extra sprinkle of Cajun seasoning.
The smoky, spicy notes elevate the classic recipe to a whole new level.
Classic Midwest Homestyle
Keep it simple with a Midwest homestyle twist: add ½ cup diced ham (cooked) to the soup base and top with ¼ cup chopped parsley instead of green onions.
The ham adds a savory depth, while the parsley brightens the dish. This version is hearty, nostalgic, and perfect for cold nights—just like grandma used to make. 🏡
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Prepare the soup base up to 2 days ahead and store it in the fridge. For the toppings, keep the bacon crispy by storing it separately in a paper towel-lined container. When ready to serve, reheat the soup on the stove, then add fresh toppings and broil for 2-3 minutes to restore crispiness. The flavors actually improve overnight as everything melds together.
What if I don't have an immersion blender?
No problem! Transfer the soup to a countertop blender in batches (don't fill past 1/2 full) and blend until smooth. For extra creamy texture, strain the blended soup back through a fine-mesh sieve to remove any potato lumps. Just be careful—hot soup creates steam pressure, so vent the lid or use the tamper.
Can I use sweet potatoes instead of russets?
While possible, russet potatoes are ideal because they hold their shape better during cooking and create that signature creamy texture. Sweet potatoes would add natural sweetness and alter the flavor profile significantly. If you're set on using them, reduce the simmering time to 12-15 minutes to prevent them from turning mushy.
How do I keep the bacon extra crispy?
The secret is cooking it low and slow until golden brown, then transferring it to a wire rack set over a baking sheet. Broil for 3-4 minutes at 500°F right before serving. For make-ahead prep, store bacon in a single layer on a wire rack in the fridge—it stays crispy for up to 3 days. Re-crisp by baking at 400°F for 5 minutes before adding to soup.
Is this soup kid-friendly?
With a few modifications, absolutely! Omit the bacon or use turkey bacon for a leaner option. Reduce the cheese topping by half and serve it on the side. The creamy potato base is naturally appealing to kids, and you can add a splash of milk to make it even smoother. For picky eaters, blend it completely smooth and serve with a side of crusty bread.