Chili’s Potato Soup Recipe – Copycat is creamy, hearty and full of flavor. This soup tastes just like the restaurant version. Many people love Chili’s Potato Soup Recipe – Copycat for lunch or dinner.
It is warm, comforting and easy to make at home. If you enjoy rich potato soup with cheese, bacon and cream, this recipe is perfect.
Today, you will learn How to make Chili’s Potato Soup Recipe – Copycat with simple Ingredients for Chili’s Potato Soup Recipe – Copycat.
My Experience With This Recipe
The first time I made this soup, I wanted it to taste like Chili’s. I followed a few copycat recipes and added my own touch.
The result was amazing. The soup was thick, creamy and full of potato flavor. My family loved the cheese and bacon topping.
Now, I make this soup often for chilly evenings. It feels like a restaurant dish, but homemade and fresh.
Recipe Card Info
- Recipe Name: Chili’s Potato Soup Recipe – Copycat
- Servings: 8 servings
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Course: Soup
- Cuisine: American
- Calories: 350 kcal per serving
Equipment List
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Potato peeler
- Whisk
- Ladle
Ingredients You Need for Chili’s Potato Soup Recipe – Copycat
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half or milk
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Optional garnish: extra cheese, bacon, green onions
Instructions
1. Cook the Potatoes
Place diced potatoes in a large soup pot. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
2. Sauté Onion and Garlic
In a small pan, melt butter over medium heat. Add onion and garlic. Cook for 3–4 minutes until soft and fragrant.
3. Make the Roux
Sprinkle flour over the cooked onions and garlic. Stir well and cook for one minute. This will thicken the soup later.
4. Combine Potatoes and Roux
Add sautéed onion mixture to the potato soup. Stir to combine evenly. Simmer for another 5 minutes.
5. Add Milk or Half-and-Half
Slowly pour in milk or half-and-half. Stir constantly to avoid lumps. Heat until soup is creamy and smooth, but do not boil.
6. Season the Soup
Add salt, black pepper and paprika. Taste and adjust seasonings as needed. The soup should be flavorful but balanced.
7. Blend (Optional)
For a smoother texture, use an immersion blender to blend part of the soup. Leave some potato chunks for texture and bite.
8. Add Cheese
Stir in shredded cheddar cheese until melted. Keep the soup warm on low heat until ready to serve.
9. Serve and Garnish
Ladle soup into bowls. Top with crumbled bacon, extra cheese, and chopped green onions. Serve warm for the best taste.
Recipe Tips
- Use starchy potatoes like Russet for creamy texture.
- Do not boil milk; it can curdle.
- Adjust cheese amount based on preference.
- Keep some potato chunks for texture.
- Use fresh bacon for best flavor.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 32 g |
| Fiber | 3 g |
| Sugar | 3 g |
Serving Suggestions
Serve Chili’s Potato Soup Recipe – Copycat with warm bread or soft dinner rolls. A side salad with fresh greens balances the richness.
This soup is also perfect with a grilled cheese sandwich. It works well as lunch or a cozy dinner.
Best Sides To Serve With
- Garlic bread or baguette slices
- Fresh green salad with vinaigrette
- Roasted vegetables
- Crusty breadsticks
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on low heat while stirring occasionally. Add a little milk if soup is too thick. Do not overheat to avoid curdling.
Chili’s Potato Soup Recipe – Copycat
Ingredients
- 6 large potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups half-and-half or milk
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Optional garnish: extra cheese bacon, green onions
Instructions
Cook the Potatoes
- Place diced potatoes in a large soup pot. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
Sauté Onion and Garlic
- In a small pan, melt butter over medium heat. Add onion and garlic. Cook for 3–4 minutes until soft and fragrant.
Make the Roux
- Sprinkle flour over the cooked onions and garlic. Stir well and cook for one minute. This will thicken the soup later.
Combine Potatoes and Roux
- Add sautéed onion mixture to the potato soup. Stir to combine evenly. Simmer for another 5 minutes.
Add Milk or Half-and-Half
- Slowly pour in milk or half-and-half. Stir constantly to avoid lumps. Heat until soup is creamy and smooth, but do not boil.
Season the Soup
- Add salt, black pepper and paprika. Taste and adjust seasonings as needed. The soup should be flavorful but balanced.
Blend (Optional)
- For a smoother texture, use an immersion blender to blend part of the soup. Leave some potato chunks for texture and bite.
Add Cheese
- Stir in shredded cheddar cheese until melted. Keep the soup warm on low heat until ready to serve.
Serve and Garnish
- Ladle soup into bowls. Top with crumbled bacon, extra cheese and chopped green onions. Serve warm for the best taste.
Notes
- Use starchy potatoes like Russet for creamy texture.
- Do not boil milk; it can curdle.
- Adjust cheese amount based on preference.
- Keep some potato chunks for texture.
- Use fresh bacon for best flavor.
FAQs about Chili’s Potato Soup Recipe – Copycat
1. Can I make this soup vegetarian?
Yes, use vegetable broth instead of chicken broth. Omit bacon or use plant-based bacon for topping.
2. Can I freeze Chili’s Potato Soup?
Yes, freeze in an airtight container for up to two months. Reheat slowly on the stove and stir well.
3. Can I use skim milk instead of half-and-half?
Yes, but the soup will be less creamy. Adding extra cheese can help maintain richness.
4. Can I prepare this soup ahead of time?
Yes, cook soup fully and refrigerate. Reheat gently before serving. Garnish with bacon and cheese fresh before serving.
5. How do I make the soup extra creamy?
Use half-and-half or heavy cream. Blend part of the potatoes with an immersion blender for smooth texture.
Conclusion
Chili’s Potato Soup Recipe – Copycat is creamy, cheesy and comforting. Now you know How to make Chili’s Potato Soup Recipe – Copycat at home.
The Ingredients for Chili’s Potato Soup Recipe – Copycat are simple and affordable. This soup is perfect for cozy evenings, lunch or a special dinner. Try it today and enjoy rich, restaurant-style potato soup with your family.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
