5 from 18 votes
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 – Inspired by Chili’s
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Copycat Chili's Loaded Baked Potato Soup is definitely a warm and inviting comfort food that you'll instantly fall in love with.

Course: Soup
Cuisine: American
Keyword: Loaded Baked Potato Soup
Servings: 8 People
Author: hmccallum
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once done remove from heat, place in serving bowls and top with bacon, reserved extra sharp cheddar cheese, and sliced green scallions.
Recipe Notes

This is not the recipe for Chili's Loaded Potato Soup, this recipe has merely been inspired by their menu item.