Soups & Stews
Recreating Chili's loaded potato soup at home delivers that signature creamy, bacon-stuffed magic without the restaurant markup. The secret lies in blending the soup until silky smooth while keeping the potatoes intact, then crowning each bowl with crispy bacon bits, melted cheese, and a dollop of sour cream.
I've perfected this version after testing countless adjustments to match the restaurant's rich, velvety texture and bold toppings.
This recipe builds on the classic comfort of potato soup by transforming it into a hearty, restaurant-quality dish. The base simmers with aromatic onions, garlic, and chicken broth until the potatoes are tender yet still hold their shape.
A quick blend creates that signature creamy consistency without losing any potato chunks, while the bacon and cheese topping adds the satisfying crunch and cheesy pull that makes this soup irresistible.
What you'll end up with is a steaming bowl of creamy potato soup topped with crispy bacon bits, shredded cheddar, and a dollop of sour cream—just like you'd get at Chili's. The contrast between the smooth, velvety soup and the crispy, cheesy toppings creates every bite.
This soup is perfect for cold days when you crave something warm, comforting, and packed with flavor.
Serve with crusty bread or crackers for dipping, or pair it with a fresh side salad for a balanced meal. The leftovers reheat beautifully, making this an ideal recipe for feeding a crowd or meal prepping ahead. Let's get cooking!
Ingredients for chili's loaded potato soup
Pantry staples and a few fresh ingredients transform into restaurant-style loaded potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ cups | Diced, medium dice preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat for texture |
| Bacon 🥓 | 8 oz | Thick-cut, chopped into bits |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium shred preferred |
| Green Onions 🧅 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
The bacon is non-negotiable for that signature crunch. Thick-cut bacon from Costco gives you the best texture, but any good-quality bacon works—just don't go for the pre-cooked, flimsy stuff. The potatoes should be russet (that's the waxy kind), not red or Yukon Gold. Buy them a day ahead if you can—they'll be fresher and hold their shape better. For the cheese, sharp cheddar from the deli counter melts smoother than the pre-shredded bags. The green onions? Fresh is best, but dried works in a pinch if you're in a hurry.
No heavy cream? Half-and-half or whole milk will work, but the soup won't be quite as rich. Running out of sour cream? Greek yogurt at half the amount gives you a similar tang. The bacon can be cooked ahead and kept crispy in the fridge for up to 5 days—just reheat in a dry pan. For the chicken broth, low-sodium is key—you'll be adding plenty of salt later. The flour is just for thickening, so don't skip it, but if you're gluten-free, cornstarch works perfectly instead.
This soup tastes even better the next day—honestly, the flavors meld more overnight. Keeps in the fridge for 4-5 days, and freezes beautifully for up to 3 months. I always double the bacon and cheese toppings so I can serve it straight from the fridge—just microwave the soup for 2 minutes and top with the cold toppings. The crispy bacon stays crispy that way, and the cheese melts perfectly when it hits the hot soup.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no extra mess. Just chop the onions, toss in the potatoes and broth, and let the slow simmer do the work. The heavy cream at the end? That’s where the real magic happens with zero effort.
- Creamy-Garlic Bliss: That first spoonful of soup—warm, rich, with the deep caramelized bite of onions and garlic? It’s the kind of flavor that makes you pause mid-sip. The heavy cream smooths it out into something dangerously comforting, but the garlic? Oh, it lingers in the best way.
- Meal Prep MVP: Between us, this is my go-to for busy mornings. Make a double batch on Sunday, and you’ve got lunch or dinner covered for days. The potatoes stay creamy even after reheating, and honestly? The leftovers taste better the next day—yes, really.
- Budget-Friendly Luxury: Russet potatoes and chicken broth are cheap staples, but this soup tastes like you spent hours (or a fortune). Heavy cream makes it feel special without breaking the bank, and the onions and garlic stretch every dollar. My wallet and my family thank me every time.
Step-by-step instructions for Chili's loaded potato soup
Here's how to recreate that perfect creamy, cheesy, bacon-topped soup with restaurant-quality crispiness.
Cook the Bacon and Sauté the Aromatics
Start by cooking the 8 oz bacon in a large Dutch oven over medium heat until it's crispy and golden brown. This should take about 12-15 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 2 tbsp butter to the bacon fat. Toss in the 1.5 cups diced yellow onions and cook for 5 minutes until softened. Add the 4 cloves minced garlic and the 0.5 tsp dried thyme, cooking for another 30 seconds until fragrant. This aromatic base forms the flavor foundation of the soup.
Build the Potato Base
Add the 3 lbs peeled and cubed russet potatoes to the pot, stirring to coat them in the bacon fat and butter. Pour in the 6 cups chicken broth, then sprinkle with 1.5 tsp salt and 0.5 tsp black pepper. Bring everything to a gentle boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife.
While the potatoes cook, make a quick slurry by whisking together 1 tbsp all-purpose flour and 1 cup cold water in a small bowl. This will help thicken the soup later without making it gluey. Keep it nearby—you'll need it soon.
Thicken and Cream the Soup
Once the potatoes are tender, stir in the flour-water slurry and cook for 2-3 minutes until slightly thickened. Remove the pot from heat and let it cool slightly for 5 minutes. Then stir in the 1 cup heavy cream and 0.5 cup sour cream, mixing gently to combine. The soup should be smooth and velvety—if it's too thick, add a splash of hot broth to loosen it.
This is where the magic happens. The cream and sour cream create that signature creamy texture, but don't overmix—you want just enough to make the soup rich without breaking the potatoes.
Prepare the Loaded Topping
In a small bowl, mix together 2 cups shredded sharp cheddar cheese and the 0.25 cup chopped green onions. This topping is what makes this soup truly special—it should be chunky and ready to melt when added to the hot soup.
For the crispy bacon crumbles, break the drained bacon into bite-sized pieces. You'll want to keep these separate until serving so they stay crispy and not soggy.
Assemble and Serve
Ladle the hot soup into bowls, then top each serving with 2-3 tablespoons of the cheddar-cheese mixture and a sprinkle of the crispy bacon bits. The cheese should melt slightly from the heat of the soup, creating that perfect loaded texture. Garnish with extra chopped green onions for freshness and color.
Serve immediately while the bacon stays crispy and the cheese is just melted enough to create that gooey, loaded effect. Each spoonful should deliver creamy potato goodness with that satisfying crunch and cheesy bite—just like your favorite restaurant version!
Pro Tips For Making Chili'S Loaded Potato Soup
- Parboil Potatoes First: Drop peeled Russets into boiling water for 5 minutes before simmering—this keeps them from turning to mush in the broth. I learned this the hard way when my first batch dissolved into a gluey mess.
- Sauté Onions Until Golden: Don’t rush the onions—cook them low and slow until they’re deep amber, not just soft. That caramelization adds flavor the broth alone can’t match, and it’s the thing that makes this soup taste like Chili’s.
- Temper the Cream: Warm the heavy cream separately with a splash of broth before stirring it in—cold cream curdles, and nobody wants lumpy soup. Just heat it to room temp first, or whisk it in slowly while stirring constantly.
- Season Broth Early: Salt the chicken broth right at the start, even before adding potatoes. The flavor penetrates better, and you won’t end up guessing whether to add more later. (Yes, even if the broth already has salt—double-check.)
Make-ahead tips for chili's loaded potato soup
Prep Ahead for Creaminess
Make the soup base up to 2 days ahead—it actually tastes better after flavors meld. Cool it completely, then store in an airtight container in the fridge.
When reheating, warm over low heat with ½ cup extra broth to restore creaminess. Stir in heavy cream and sour cream just before serving to maintain texture. 🥣
Bacon Prep Shortcut
Cook all the bacon at once and store the crispy bits in the fridge for up to 5 days. Keep them in a small airtight container to maintain crispness.
Reheat in a dry skillet for 2-3 minutes before serving to restore crunch. I double the bacon batch so I always have it ready for quick toppings. 🥓
Cheese Prep Trick
Shred your own cheese using a mandoline or box grater—pre-shredded cheese contains anti-caking agents that prevent perfect melting. Store shredded cheese in a ziplock bag in the fridge for up to 3 days.
For extra gooeyness, mix ½ tsp cornstarch into the cheese before storing—it melts even smoother when reheated. 🧀
Freezer-Friendly Strategy
Freeze the soup base without toppings in quart-sized freezer bags, leaving 1-inch headspace for expansion. Thaw overnight in the fridge, then reheat on the stove. Save the bacon and cheese toppings separately—they don't freeze well. Add them fresh after reheating for maximum crispiness and melt. 🧊
Portioning Perfection
Divide the prepared soup into ramekins or oven-safe bowls before freezing. When ready to serve, bake at 350°F for 20-25 minutes until heated through. Top with prepped bacon and cheese right out of the oven for that restaurant-style presentation. I use 6-ounce portions for individual servings. 🍽️
Topping Assembly Kit
Pre-mix your toppings in separate containers for easy assembly. Store bacon bits in one container, cheese-green onion mix in another, and sour cream in a small jar.
When ready to serve, simply spoon the soup, add toppings, and microwave for 1-2 minutes. This keeps everything fresh and ready for quick meals. ✨
Nutrition facts
Frequently asked questions
Why does my homemade loaded potato soup turn out watery?
Watery soup usually happens when you over-blend or don't thicken properly. For that signature creamy texture, blend just until smooth—not puree—then stir in the flour slurry and let it simmer for 2-3 minutes to thicken. If it's still too thin, remove from heat and stir in 1 tbsp cornstarch mixed with 2 tbsp cold water until thickened.
Can I make this soup without heavy cream?
Replace the 1 cup heavy cream with ½ cup half-and-half and ½ cup whole milk for a lighter version. For extra richness, use ½ cup Greek yogurt instead of sour cream—it adds tang without thinning the soup. The texture will be slightly less velvety but still delicious.
What's the best way to keep the bacon crispy when serving?
Cook the bacon separately and store it in a small airtight container to maintain crispness. Reheat it in a dry skillet over medium-high heat for 2-3 minutes right before serving. For extra convenience, cook double the bacon and keep it ready in the fridge for up to 5 days.
How do I fix soup that's too thick?
If your soup is too thick, stir in ¼ cup hot chicken broth at a time until it reaches your desired consistency. Avoid adding cold liquid directly—it can cause the soup to separate. If the texture is still off, blend briefly to break up any lumps, then reheat gently.
Can I use sweet potatoes instead of russets?
Sweet potatoes will work, but they'll change the flavor and texture. They're naturally sweeter and softer when cooked, which may alter the classic loaded potato soup profile. If you prefer them, reduce the cooking time to 12-15 minutes and add a pinch of cinnamon to complement their natural sweetness.