Loaded Baked Potato Soup (Chili's Copycat Recipe)

By á-40713

Rich and creamy, you'll love this homemade chunky baked potato soup based on a popular restaurant recipe! Did we mention the cheddar and bacon toppings? Yum!

Ingredients

• Soup:
• 2 medium potatoes
• 3 tablespoons butter
• 1 cup white onion, diced
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, green part only, chopped, divided

Preparation

Step 1

Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.