I love a good homemade Potato Soup, this Loaded Baked Potato Soup inspired by our local Kissimmee, Florida, Chili’s restaurant goes above and beyond my expectations for a Potato Soup combining potatoes, extra sharp cheddar cheese, sour cream, bacon, and scallions all in a delicious super thick soup.
Loaded Baked Potato Soup is warm and inviting comfort food, that I instantly fell in love with last weekend when my husband and I went to the Chili’s Restaurant in Kissimmee, Florida for lunch. I am so glad I ordered it. I loved it so much I had to make this delicious, warm, and ever so inviting comfort food today as soon as I got off work, after all, I’ve been craving it since eating it last weekend.
I was extremely lucky to have a chat with the cook at Chili’s that afternoon at lunch and pick his brain a little, of course, due to a corporate policy they can’t disclose a corporate-owned a recipe. He did let me tell him what I thought was involved and would nod and smile in an agreement of or shake his head no when I got it wrong. Well, I guess I had a bit of a start figuring this recipe out at least. That was better than nothing.
I decided to just go with the flow and use the main ingredients I knew were in this yummy comforting soup and wing a little it on the others, I have to say I am very happy with the outcome of my Loaded Baked Potato Soup I made today. I did make one big change, I used flour versus the cornstarch thickener. I really am not big on using cornstarch as a thickening agent. However, feel free to use it if you prefer it.
Below you will find my step by step recipe and easy to follow instructions to be able to enjoy this simply delicious Loaded Baked Potato Soup – Inspired by our Chili’s in Kissimmee, Florida.
Ingredients needed to Make Loaded Baked Potato Soup – Inspired by Chili’s
- 1 pound of hickory smoked bacon, divided by 2
- 32-ounces low sodium vegetable broth
- 5-6 large Russet potatoes, scrubbed, peeled and diced
- 1 large Vidalia onion chopped
- 8 ounces of sour cream
- 1 of a cup heavy cream
- 12 ounces of extra sharp cheddar cheese freshly grated, 4 ounces reserved
- 1/4 of a cup all-purpose flour or a gluten-free thickener
- 3/4 of a cup of ice water
- kosher salt, to taste
- fresh ground peppercorns, to taste
- 1 bunch of green scallions, thinly sliced
Loaded Baked Potato Soup is definitely a warm and inviting comfort food that I instantly fell in love with last weekend when my husband and I went to Chili’s in Kissimmee, Florida for lunch. I am so glad I ordered it.
- 1 pound of hickory smoked bacon divided by 2
- 32- ounces low sodium vegetable broth
- 5-6 large Russet potatoes scrubbed, peeled and diced
- 1 large Vidalia onion chopped
- 8 ounces sour cream
- 1 cup heavy cream
- 12 ounces extra-sharp cheddar cheese freshly grated 4 ounces reserved
- ¼ cup all-purpose flour or a gluten-free thickener
- ¾ cup ice water
- kosher salt to taste
- fresh ground peppercorns to taste
- 1 bunch of green scallions thinly sliced
Heat a large Dutch oven on the stovetop for a few moments on medium heat, arrange bacon strips in Dutch Oven and cook until crisp. Remove from Dutch oven and place on a plate lined with paper towels to remove excess oils from bacon.
Drain Dutch Oven of Bacon grease and either reserve for later use or dispose of in proper manner, do not wash the Dutch Oven; place 32-ounces of vegetable broth in Dutch Oven along with 5-6 large Russet potatoes that have been diced, 1 large chopped Vidalia onion, use kosher salt to your taste to season vegetable broth (I used about 1 teaspoon in mine) Cook potatoes on medium heat about 25 minutes (they will slightly break down which is perfectly normal and expected.) Reduce heat to low at this time.
Chop crisp bacon and divide in 2, add 1/2 of chopped crisp bacon to the Dutch oven along with potatoes and Vidalia onion. Add 8 ounces of sour cream, 1 cup of heavy cream, 8 ounces of freshly grated sharp cheddar cheese, kosher salt and freshly ground pepper, stir till all ingredients are incorporated and cheese has completely melted.
In a large measuring cup or bowl large enough to hold 1/4 cup of flour and 3/4 cup of ice water, whisk together flour and ice water till flour is completely dissolved. Once completely, dissolved add mixture to Dutch Oven slowly stirring the entire time. Continue cooking on very low heat for about 15 minutes till completely thickened.
Once done remove from heat, place in serving bowls and top with bacon, reserved extra sharp cheddar cheese, and sliced green scallions.
This is not the recipe for Chili's Loaded Potato Soup, this recipe has merely been inspired by their menu item.
I Heidy L. McCallum, have not been sponsored or have received monetary commissions, sponsorship, coupons, free food, or benefits from our local Chili’s restaurant to mention the Chili’s name or Kissimmee, Florida location on my blog. This recipe is not a recipe owned by Chili’s corporate office by any means and has not been endorsed by them in any manner as such.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.