Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.

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Loaded Baked Potato Soup

Chili's Loaded Baked Potato Soup
Copycat Recipe

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
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 

1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
2. 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.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. 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.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. 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.


  1. This comment has been removed by a blog administrator.

  2. Just made this...Simply quality!!!

  3. I had this at Chili's for the first time yesterday. It was so good. I'm planning on making it at home this week. I do know this soup is on their gluten/wheat free menu so the flour in the recipe would not be true. Not sure what they use.

    1. I contacted Chili's because I have Celiac Disease and I'm gluten Free. Their recipe doesn't call for flour. They use cornstarch as a thickener.

  4. u dont mention how many it serves !!!

  5. I wonder why other professionals don’t notice your website much m glad I found this.
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  6. Very informative and helpful post. You have good command on the topic and have explained in a very nice way. Thanks for sharing.

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  7. Chilis' soup has tiny red peppers in it, so I think this is missing as well.

  8. My wife gets this soup all the tim its amazing but she has celiac so hopefully it dosent take flour and its only corn starch

  9. My wife gets this soup all the tim its amazing but she has celiac so hopefully it dosent take flour and its only corn starch

  10. I'm not bragging, but I'm a pretty amazing grill chef. Ok yeah, maybe I'm bragging, but I've never heard of some of these recipes that you have here. I'll have to try this.

    Gerald Vonberger |

  11. If this soup gets too thick what can you do to thin it out some?

    1. Chicken stock or a bit of water & salt!

    2. Chicken stock or a bit of water & salt!

  12. Very good! Made this a week ago and making again but this time with less instant potatoes. It was a little too thick the first time.

  13. How much water? And do you really use the flour? I really want to make this.

  14. This soup is on Chili's gluten free menu so it can't have flour in it. I would love to see you update it to the actual recipe Chili's uses if at all possible.

  15. I love this recipe. Today when I made the soup...I didn't have the instant mashed potatoes...I also didn't want to take the time to bake potatoes. I purchased 2 --20 ounce packages of Simply Potatoes with onions from the refrigerator section of the grocery strore. In place of the mashed potatoes...I added a 2 cups of 4 Cheese Mexican off the block cheese by Sargento. I left out the water completely and added an extra cup of half and half. It was still AMAZING!!! Sometimes you just have to improvise with what you have!

    1. *If you think about it...the flour and the corn starch provide the thickening. If really mimicks cheese which is sort of what you think you are really eating. Try grated cheese in place and it will still thicken...albeit perhaps more calories.

    2. **One last comment...these refrigerator precut potatoes take a bit longer to cook and will not get mushy. I zapped mine in the microwave to speed up the process.

  16. What about nutrition information for this recipe? Like sodium, phosphorous, potassium, fat, etc