30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Loaded Baked Potato Soup
A comforting and creamy soup replicating the popular Chili's dish, perfect for a cozy night in.
Total Time
60
Yield
6
Calories
350 cal
Difficulty
Easy
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large pot or Dutch oven, Immersion blender or regular blender, Potato masher (optional) •
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Instructions
Boil the Potatoes in salted water until tender, about 15-20 minutes. Drain and set aside, reserving about 1 cup of the potato water.
In a large pot or Dutch oven, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Chicken Broth until smooth. Bring to a simmer.
Add the Milk, Garlic Powder, Onion Powder, Salt, and Pepper to the pot. Stir well.
Add the cooked Potatoes to the pot. Using an immersion blender or transferring in batches to a regular blender, blend the soup to desired consistency. Add reserved potato water if needed to reach desired thickness.
Serve hot, topped with Shredded Cheddar Cheese, Sour Cream, Bacon Bits, and Chopped Green Onions.
