30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Loaded Baked Potato Soup
A richer and more flavorful version of the classic soup, with added depth and texture.
Total Time
75
Yield
6
Calories
400 cal
Difficulty
Medium
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 and Olive Oil over medium heat. Add the Onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
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 Heavy Cream, Smoked Paprika, White Pepper, Garlic Powder, Onion Powder, and Salt 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 Sharp Cheddar Cheese, Sour Cream, Real Bacon Bits, and Chives.
