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Loaded Baked Potato Soup (Chili's Copycat Recipe)


Rich and creamy, you'll love this homemade chunky baked potato soup based on a popular restaurant recipe! Did we mention the cheddar and bacon toppings? Yum!

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Rate this recipe 3.9/5 (724 Votes)


  • Soup:
  • 2 medium potatoes
  • 3 tablespoons butter
  • 1 cup white onion, diced
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 1/2 cups instant mashed potatoes
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/8 teaspoon thyme
  • 1 cup half and half
  • Garnish:
  • 1/2 cup cheddar cheese, shredded, divided
  • 1/4 cup cooked bacon, crumbled, divided
  • 2 green onions, green part only, chopped, divided


Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

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