Copycat Chilis Potato Soup Recipe

What is Copycat Chilis Potato Soup Recipe?

This Copycat Chilis Potato Soup Recipe is a homemade version inspired by the famous restaurant favorite. It’s a creamy and hearty classic potato soup, made with real diced potatoes, sharp cheeses, a touch of spice for warmth, and savory bits of bacon or ham if you like. This easy potato soup stovetop recipe delivers a comforting bowl that’s perfect for busy nights and can also be adapted for crockpot cooking. It’s like a Panera potato soup recipe meets a spicy potato soup with a cheesy hamburger potato soup twist — all in one!

Ingredients

• 4 cups peeled and diced russet potatoes (about 4 medium-sized)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup milk (whole or 2%)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 4 strips bacon, cooked and crumbled (optional)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for spiciness)
• Salt and black pepper, to taste
• 2 green onions, sliced for garnish
• Sour cream or Mexican crema, for serving (optional)

Kitchen Equipment Needed

• Large saucepan or stockpot
• Skillet (if cooking bacon)
• Wooden spoon or whisk
• Cutting board and knife
• Cheese grater (if shredding cheese from block)
• Measuring cups and spoons
• Potato peeler
• Ladle for serving

How to Make Copycat Chilis Potato Soup Recipe

Step 1:

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic; sauté until soft and fragrant, about 3-4 minutes.

Step 2:

Stir in the flour, smoked paprika, cayenne pepper, salt, and pepper to make a roux. Cook for 1-2 minutes, stirring frequently to avoid lumps.

Step 3:

Gradually whisk in the chicken broth while stirring. Add the diced potatoes and bring to a gentle boil.

Step 4:

Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.

Step 5:

Use a potato masher or immersion blender to partially mash the potatoes in the pot, leaving some chunks for texture.

Step 6:

Stir in the milk and heavy cream, warming the soup gently without boiling.

Step 7:

Add shredded cheddar cheese and stir until melted and combined.

Step 8:

If using, add crumbled bacon to the soup and save some for garnish.

Step 9:

Taste and adjust seasoning with salt, pepper, and cayenne if needed.

Step 10:

Serve the soup hot, garnished with sliced green onions, extra cheese, bacon, and a dollop of sour cream or Mexican crema if you like.

Some Tips!

• Use real diced potatoes for hearty texture; avoid instant or pre-processed options.
• Adjust cayenne and paprika to control the spicy potato soup heat to your liking.
• For Crockpot potato soup with real potatoes, cook potatoes in broth for 4 hours on low before blending and adding cheese.
• Grate your own cheese for best melting and flavor.
• Add a splash of crispy bacon or diced ham for a cheesy hamburger potato soup variation.
• Don’t let the soup boil after adding cream and cheese to prevent curdling.

How to Store Leftovers

Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking or separation.

What to Eat With

This Copycat Chilis Potato Soup Recipe pairs wonderfully with fresh baked bread like Potato Sourdough Bread or crispy Ham and Cheese Hot Pockets. For a lighter side, try crunchy carrot sticks or a fresh salad. It’s also delicious alongside a creamy Crab Grilled Cheese sandwich for a cozy, satisfying meal.

FAQ

Conclusion

If your day’s been chaotic and you want something that feels cozy and satisfying, this Copycat Chilis Potato Soup Recipe is just the ticket. With its creamy, cheesy texture, real potatoes, and a spicy twist, it’s a family favorite that’s simple to make and feels like a warm hug in a bowl. Cozy up this evening and enjoy every spoonful!

Copycat Chilis Potato Soup Recipe

Recipe by SarahCourse: SoupsDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

Total time

40

minutes

Make this easy Copycat Chili’s Potato Soup at home! Creamy, cheesy, and a little spicy with real potatoes, bacon, and sharp cheddar—perfect for cozy dinners or weeknight comfort.

Ingredients

• 4 cups peeled and diced russet potatoes (about 4 medium)
  1 small onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth (or vegetable broth)
  1 cup milk (whole or 2%)
  1 cup heavy cream
  2 cups shredded sharp cheddar cheese
  4 strips bacon, cooked and crumbled (optional)
  2 tbsp butter
  2 tbsp all-purpose flour
  1 tsp smoked paprika
  1/2 tsp cayenne pepper (adjust for spice)
  Salt and black pepper, to taste
  2 green onions, sliced for garnish
  Sour cream or Mexican crema, for serving (optional)

Directions

• In a large pot, melt butter over medium heat. Sauté onion and garlic until soft. Stir in flour, smoked paprika, cayenne, salt, and pepper to make a roux.
• Gradually whisk in chicken broth and add diced potatoes. Simmer until potatoes are tender, about 15–20 minutes. Partially mash potatoes for texture.
• Stir in milk and heavy cream, warming gently without boiling. Add shredded cheddar cheese and stir until melted.
• Optional: stir in crumbled bacon. Serve hot, garnished with green onions, extra cheese, bacon, and a dollop of sour cream or crema.

Notes

• Use real diced potatoes for a hearty texture.
  Adjust cayenne and paprika for desired spice level.
  For crockpot version, cook potatoes and broth on low for 4 hours before adding dairy and cheese.
  Grate your own cheese for best flavor and melt.
  Avoid boiling after adding cream and cheese to prevent curdling.