Chili Potato Soup Recipe: The best creamy loaded version with bacon, cheese, and chives. Easy homemade comfort food, ultimate cozy winter soup in 30 minutes!
Ingredients for Chili Potato Soup Recipe
| Item | Amount | Notes |
|---|---|---|
| Russet potatoes | 2½ pounds (about 5-6 medium) | Peel and dice into small cubes |
| Butter | 4 ounces (½ cup or 1 stick) | Unsalted works best |
| Onion | 1 large, diced | White or yellow is fine |
| All-purpose flour | ½ cup | For the roux to thicken |
| Chicken broth | 4 cups | Low-sodium if you want control |
| Heavy cream | 1-2 cups | Start with 1, add more for extra creamy |
| Shredded cheddar cheese | 1½-2 cups | Sharp or mild, plus extra for topping |
| Bacon | ½ cup cooked & crumbled | Crispy bits for topping |
| Chives or green onions | ¼ cup chopped | Fresh for garnish |
| Salt & black pepper | To taste | Start with 1 tsp salt, ½ tsp pepper |
| Garlic (optional) | 2-3 cloves, minced | Adds nice flavor |
How to Make Chili Potato Soup Step-by-Step
Prep the Potatoes
Peel the russet potatoes and cut them into small cubes, about ½ inch. Put them in a bowl of cold water so they don’t turn brown. This also helps pull out some starch for smoother soup.
Cook the Bacon (Optional First Step)
Fry the bacon pieces in your pot until crispy. Take them out and set on towel paper. Leave a little grease in the pot if you like extra flavor.
Make the Base
Melt the butter over medium heat. Add diced onion (and garlic if using). Cook until soft, about 4-5 minutes. Stir in the flour and cook for 1-2 minutes to make a thick paste.
Add Liquids and Potatoes
Pour in chicken broth slowly while stirring so no lumps. Add the drained potato cubes. Bring to a boil, then lower heat and simmer 15-20 minutes until potatoes are soft.
Finish and Cream It Up
Stir in heavy cream, salt, and pepper. Heat gently, don’t boil hard or it might split. Mash some potatoes with a spoon for thicker texture if you want. Taste and adjust seasoning.
Serve
Ladle into bowls. Top with bacon, cheese, chives. Eat hot!
Tips for the Best Creamy & Loaded Chili Potato Soup
Get the Roux Right: Cook the butter and flour on medium heat for 1-2 minutes until it smells nutty and looks smooth. This makes the soup thick without lumps.
Don’t Boil After Adding Cream: Heavy cream can split if it gets too hot. Keep the heat low and just warm it through gently.
Mash, Don’t Over-Blend: Use a potato masher or fork to break up some potatoes for creamy texture. Blending everything makes it too smooth and gluey.
Crisp the Bacon Well: Fry it extra crispy so it stays crunchy on top instead of getting soggy.
Taste as You Go: Add salt and pepper slowly, cheese and bacon already bring saltiness. A pinch of white pepper adds nice warmth without changing color.
Storage, Freezing & Reheating
| How to Store | Time It Lasts | Best Way to Do It |
|---|---|---|
| In the fridge | 4-5 days | Cool it down first, then put in airtight container or jars. |
| In the freezer | Up to 2-3 months | Leave out extra cream if freezing. Use freezer-safe container, leave space for expansion. |
| Reheating from fridge | – | Warm on stove over low heat. Stir often, add a splash of milk if too thick. |
| Reheating from frozen | – | Thaw in fridge overnight first. Reheat slowly on stove, don’t microwave straight from frozen or it might separate. Add cream or milk to fix texture. |
What to Serve with Chili Potato Soup Recipe
Bread or Naan: A chunk of crusty bread or warm naan is perfect for dipping. It soaks up the creamy soup nicely.
Simple Salad: A quick green salad with lettuce, cucumber, and a light dressing cuts through the richness.
Grilled Cheese: Make a basic grilled cheese sandwich on the side. The cheesy, toasty combo goes great with the potato soup.
Local Twist: In Islamabad, try it with paratha or roti. Tear off pieces and scoop the soup, feels like home comfort.
Extra Veggies: Steam some broccoli or carrots on the side if you want something lighter to balance it.
Why You’ll Love This Chili Potato Soup Recipe
This Chili Potato Soup Recipe is one of those dishes that just works. It’s super creamy from the heavy cream and russet potatoes, but not heavy or boring. The crispy bacon and melted cheddar on top make every spoonful feel special, like a loaded baked potato in a bowl.
It’s quick too, ready in under 40 minutes, so it fits busy evenings without stress. You can tweak it easily: skip some bacon for lighter days or add a little spice if you want heat. Leftovers taste great the next day, and it’s the kind of hearty comfort food soup that warms you up properly when it’s cold outside. Once you try it, you’ll probably make it again soon.
Nutrition Information
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 520–620 | Depends on how much cream/cheese you add |
| Total Fat | 35–42g | Mostly from butter, cream, and bacon |
| Saturated Fat | 18–22g | High, use less cream for lighter version |
| Carbohydrates | 38–45g | Mainly from potatoes |
| Protein | 15–20g | From cheese, bacon, and a bit from broth |
| Sodium | 800–1100mg | Watch if you’re cutting salt; use low-sodium broth |
| Fiber | 3–4g | From potatoes and onions |
FAQs About Chili Potato Soup Recipe
Is this Chili Potato Soup Recipe like Chili’s?
Yes, it’s a close homemade copy, creamy base with russet potatoes, heavy cream, and loaded toppings like crispy bacon and cheddar. Tastes fresh and better when you make it yourself.
Can you freeze this soup?
You can, but the cream might separate a bit when thawed. Freeze without extra toppings for up to 2-3 months. Thaw in the fridge and reheat slowly on low heat, adding a splash of milk to smooth it out.
How do I thicken it more?
Mash extra potatoes in the pot or stir in a spoonful of instant potato flakes. Simmer longer if needed, but don’t overdo it or it gets gluey.
What potatoes work best?
Russet potatoes, they’re starchy and break down for thick, creamy texture. Yukon Gold is okay too for chunkier bits.
Can I make it gluten-free?
Yes, use the gluten-free flour for roux. Check your broth too
