Chili’s Baked Potato Soup

This creamy, comforting Chili’s Baked Potato Soup is the ultimate cozy dish to warm you up on chilly days. Packed with tender baked potatoes, crispy bacon, cheddar cheese, and green onions, it’s a hearty copycat recipe that tastes just like the restaurant version—if not better. The soup comes together with simple ingredients and makes the perfect weeknight meal or comforting lunch.

Ingredients:

• 4 large russet potatoes (baked, peeled, and cubed)

• 2/3 cup butter

• 2/3 cup all-purpose flour

• 6 cups whole milk

• ¾ teaspoon salt

• ½ teaspoon ground black pepper

• ¾ cup shredded cheddar cheese

• 1 cup sour cream

• ½ cup chopped green onions

• 6 slices bacon (cooked and crumbled)
  
  

Instructions:

1. Bake the Potatoes:
   Preheat oven to 400°F (200°C). Pierce potatoes with a fork, place them on a baking sheet, and bake for 1 hour or until tender. Let cool slightly, peel, and cube.

2. Make the Roux:
   In a large pot over medium heat, melt the butter. Whisk in flour and stir constantly for 1-2 minutes until golden and bubbling.

3. Add Milk:
   Slowly whisk in the milk to avoid lumps. Cook and stir until the mixture thickens, about 5–7 minutes.

4. Season:
   Add salt and pepper. Stir well.

5. Add Potatoes:
   Gently stir in cubed baked potatoes and let them heat through for about 5 minutes.

6. Add Cheese and Sour Cream:
   Reduce heat to low. Stir in shredded cheddar cheese and sour cream until smooth and fully combined.

7. Serve:
   Ladle the soup into bowls and top with crumbled bacon, green onions, and extra cheese if desired.
   
   

Serving Size:

Serves 6

Nutritional Info (per serving – approximate):

• Calories: 450

• Fat: 30g

• Carbohydrates: 35g

• Protein: 12g