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Chili's-Style Loaded Baked Potato Soup
Rachel Kim

Chili's-Style Loaded Baked Potato Soup

Use baked potatoes rather than boiled cubes if you want the fluffy, steakhouse texture. Mash half into the broth and leave half in rough pieces. Bacon, cheddar and scallions belong on the bowl at the end so they stay distinct.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs russet potatoes
  • 8 slices bacon
  • 4 tbsp unsalted butter
  • 1 small yellow onion diced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced scallions

Method
 

  1. Bake the potatoes at 425°F for 50 to 60 minutes until tender, cool slightly and scoop out the flesh.
  2. Cook the bacon until crisp and at least 145°F, rest it for 3 minutes and crumble it.
  3. Melt the butter in a Dutch oven and cook the onion for 6 minutes, then stir in the flour for 2 minutes.
  4. Whisk in the broth and milk and simmer for 8 minutes.
  5. Mash half the potato flesh into the broth, fold in the remaining chunks, sour cream, salt and black pepper, and warm to 165°F.
  6. Serve with cheddar, bacon and scallions divided among the bowls.