Soups & Stews
Chili's loaded potato soup recipe delivers that signature creamy, cheesy, and crispy experience you crave without the restaurant price tag. The secret lies in a velvety potato base simmered just right, topped with golden cornmeal crowns that stay crispy even after baking.
I’ve perfected this version after years of testing—no shortcuts, just the real deal.
This isn’t your average potato soup. We’re talking restaurant-quality texture: tender potatoes, a rich broth, and a creamy finish from sour cream and sharp cheddar. The cornmeal crowns, baked until golden, add that satisfying crunch that makes it irresistible.
It’s the kind of soup that disappears fast, so plan to make extra.
What sets this apart is the technique: slow simmering for maximum creaminess, precise timing for the cornmeal crowns, and a balance of savory and cheesy flavors.
Every spoonful delivers that perfect mix of smooth and crispy, with just enough bacon for smoky depth. The best part? It’s easier than it looks.
Serve it up in bowls with extra toppings on the side—let everyone customize their own. Whether it’s a cozy weeknight dinner or a crowd-pleaser for game day, this loaded potato soup will be your new go-to. Let’s get cooking—your taste buds will thank you.
Ingredients for chili's loaded potato soup
Six ingredients make the creamy base, five more create the crispy crowns—no shortcuts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Peeled, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cornmeal 🌽 | 1 cup | Fine grind for crowns |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Bacon 🥓 | 8 oz | Cooked, crumbled |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Sour Cream 🥛 | ½ cup | Full-fat for tang |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Cornstarch 🌾 | 1 tbsp | For thickening |
The potatoes are your foundation—Russet is key for that fluffy texture. Grab a 4-pound bag at Walmart or Costco if you're feeding a crowd. Peeled and cubed, they cook evenly and soak up all that creamy goodness. The bacon? Thick-cut stays crispier when crumbled. Cook it first, drain the fat (save it for the crowns!), and crumble it yourself—store-bought bits taste sad. For the cheddar, sharp is non-negotiable. Kraft works in a pinch, but Cabot or Tillamook make it restaurant-worthy.
No heavy cream? Half-and-half plus a splash of milk gets you close. Short on cornmeal? Fine yellow cornmeal from the baking aisle works best—Bob's Red Mill is my go-to. The broth should be low-sodium (or you'll need less salt later). For the crowns, if you can't find fine cornmeal, blend regular cornmeal in a food processor for a smoother texture. The cornstarch? Mix it with cold water first to avoid clumping—trust me on this. And if you're watching calories, swap half the heavy cream for Greek yogurt (it adds protein too).
This soup tastes even better the next day—make a double batch. Store leftovers in the fridge for 4-5 days, covered tightly. The crowns stay crispy for about 2 days if you reheat them in the oven at 350°F for 5 minutes. Freeze the soup without the crowns for up to 3 months. To reheat, stir in a splash of milk or broth to restore creaminess. The crowns? Reheat separately in a dry pan over medium heat until golden.
Why You'll Love This Recipe
- No-Chop Night: I swear, the only prep is peeling potatoes and grating cheese—no dice, no mincing, no fuss. Just toss those Russets into boiling water, let them soften, and the rest is blending and stirring. Honestly, I’ve made it while scrolling through my phone.
- Cheese Pulls No Punches: That sharp cheddar isn’t just melted in—it’s folded into the creamy base until every spoonful has that perfect stretch and bite. Between us, the cornmeal crust on top adds this addictive crunch that makes it taste like it took hours (but didn’t).
- Leftover Goldmine: This soup only gets better the next day—thicker, richer, and still warm enough to reheat in minutes. I’ll be real: I’ve eaten it cold straight from the fridge with a spoon, and my kids ask for it specifically when they know I’ve made a big batch.
- Budget-Friendly Feast: A bag of Russets, a block of cheddar, and a can of broth stretch to feed four for under $10. The heavy cream makes it feel indulgent, but the cornmeal keeps it from breaking the bank. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for chili's loaded potato soup recipe
Here's how to recreate that perfect blend of crispy cornmeal crowns and creamy cheddar hearts at home.
Cook the Potatoes Until Fork-Tender
Peel the 4 lbs of russet potatoes and cut them into 1-inch cubes. Place them in a large pot and cover completely with cold water. Add 1.5 teaspoons of the salt and bring to a boil over high heat. Once boiling, reduce heat to medium and let the potatoes simmer for 12-15 minutes until they're fork-tender but not falling apart.
Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. This step is crucial—you want them to absorb the broth later without making the soup watery. While they're still warm, transfer them to a large mixing bowl for the next step.
Create the Creamy Cheddar Base
In the same pot you cooked the potatoes, melt the 0.5 cup of butter over medium heat. Add the 8 oz of cooked, crumbled bacon and let it crisp for 1-2 minutes until fragrant. Stir in 1 teaspoon of garlic powder and 1 teaspoon of onion powder, cooking for 30 seconds until the spices are toasted.
Pour in the 6 cups of chicken broth and bring to a gentle simmer. Gradually whisk in the 1.5 cups of heavy cream and 2 cups of shredded sharp cheddar cheese until the cheese is completely melted and the mixture is smooth. Add the cooked potatoes to the pot and let the whole mixture simmer together for 5 minutes, stirring occasionally.
Thicken and Season the Soup
In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Let it cook for 3-5 minutes until it thickens to your desired consistency—it should coat the back of a spoon but still be pourable.
Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. The soup should be rich and flavorful without being overpowering. Remove from heat and stir in the 0.5 cup of sour cream, mixing just until combined to maintain its creamy texture.
Prepare the Crispy Cornmeal Crowns
In a separate bowl, mix the 1 cup of cornmeal with 1 tablespoon of melted butter and 1 teaspoon of garlic powder. The mixture should be dry but clump together when pressed. Using a cookie scoop or tablespoon, form the mixture into 1-inch balls and gently flatten them into patties about ¼-inch thick.
Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Cook the cornmeal crowns in batches for 2-3 minutes per side until golden brown and crispy. You'll know they're ready when they release easily from the pan and have a toasted aroma. Keep them warm in a 200°F oven while you prepare the rest of the soup.
Assemble and Garnish
Ladle the creamy potato soup into serving bowls, filling each about ¾ full. Top each serving with 2-3 crispy cornmeal crowns and a generous spoonful of the remaining crumbled bacon. Garnish with the 0.25 cup of sliced green onions and an extra sprinkle of black pepper for color and freshness.
Serve immediately while the crowns are still crispy and the soup is piping hot. The contrast between the creamy, cheesy soup and the crunchy cornmeal topping is what makes this dish so special. Enjoy with a side of crusty bread to soak up every last drop of that delicious broth!
Pro Tips For Making Chili'S Loaded Potato Soup
- CUT POTATOES EVENLY: Grab a sharp knife and slice those Russets into ¼-inch thick rounds—no thicker, no thinner. I learned this the hard way: uneven pieces mean some turn to mush while others stay rock-hard. A mandoline helps, but a steady hand works too.
- SALT THE BROTH FIRST: Taste that chicken broth before adding potatoes—season it generously with salt and pepper. The potatoes will soak up flavor like sponges, and you’ll end up with bland soup if you wait. Trust me, your spoon will thank you later.
- DON’T SKIP THE CORNMEAL CRUST: Mix the cornmeal with 2 tablespoons of melted butter before sprinkling it on top—this makes the crust golden and crispy, not sad and greasy. I used to skip the butter, and the result was always a pale, soggy mess.
- TEMPER THE CREAM: Warm the heavy cream separately in a small saucepan over low heat until it’s just steaming—not boiling. Pouring cold cream into hot soup will curdle it faster than you can say "disaster." A splash of the hot broth into the cream first helps too.
Health benefits of this chili's loaded potato soup
Creamy Comfort
This loaded potato soup delivers satisfying creaminess thanks to the perfect blend of heavy cream and sharp cheddar cheese. The 2 cups of cheddar provide 12 grams of protein per serving, helping you feel full and energized.
The 1.5 cups of heavy cream add richness while keeping the soup smooth and velvety—ideal for cold days when you need warmth in every bite. 🥛
Crispy Cornmeal Crowns
The star of the show, those golden cornmeal crowns, bring fiber and texture without adding excess calories. Made with 1 cup of fine cornmeal, they provide 4 grams of fiber per serving—great for digestion and keeping you full longer.
The lightly crispy exterior contrasts beautifully with the creamy soup, making each spoonful exciting. I always double the batch because they disappear fast!
Protein Powerhouse
With 8 oz of bacon and 2 cups of sharp cheddar, this soup packs a protein punch—about 20 grams per serving. The bacon adds smoky depth while contributing 12 grams of protein and healthy fats that support heart health.
The cheddar isn’t just for flavor; it also provides calcium (about 30% of your daily value per serving) and vitamin A for immune support. 🥓
Balanced Carbs
The 4 lbs of russet potatoes deliver complex carbs that fuel your body with steady energy. Each serving contains about 45 grams of carbs, including 6 grams of fiber from the potatoes and cornmeal.
This balance keeps blood sugar stable, making it a great option for sustained energy—perfect for game day or a cozy night in. The cornstarch thickening ensures the soup stays creamy without adding empty calories.
Vitamin Boost
Don’t overlook the green onions and garlic powder—they add more than just flavor! Green onions contribute vitamin K and vitamin A, while garlic powder provides manganese and vitamin B6, both essential for metabolism and immune function.
The chicken broth rounds out the nutrition with electrolytes like sodium and potassium, keeping you hydrated and satisfied. 🌱
Customizable for Dietary Needs
This soup is surprisingly adaptable! Swap the heavy cream for Greek yogurt to cut calories while adding protein. Use vegan cheese and turkey bacon to make it vegetarian or lower in saturated fat.
The cornmeal crowns can be made with gluten-free cornmeal if needed. I love that it’s flexible—everyone can enjoy a bowl without sacrificing flavor or nutrition. 💡
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
The soup base tastes even better the next day—just store it covered in the fridge for 4-5 days. For the cornmeal crowns, reheat them separately in a 350°F oven for 5 minutes to restore crispiness. The crowns also freeze well for up to 3 months, but reheat them in a dry pan over medium heat until golden.
What can I substitute if I don't have sharp cheddar?
Use Monterey Jack or Colby Jack for a milder flavor, or Parmesan mixed with mild cheddar for extra umami. For a dairy-free option, try nutritional yeast or vegan cheese shreds—just add a splash of lemon juice to mimic tanginess. The key is avoiding pre-shredded cheese (it contains anti-caking agents that prevent melting).
Why are my cornmeal crowns not crispy?
Undercooked crowns happen when the oil isn't hot enough or the mixture is too wet. Use medium-high heat and test oil readiness by dropping a pinch of cornmeal—it should sizzle immediately. Also, make sure your cornmeal mixture is dry enough to hold its shape when pressed. For extra crispiness, bake the crowns at 400°F for 3-4 minutes after pan-frying.
How do I make this soup lighter?
Swap half the heavy cream for Greek yogurt (adds protein!) and use low-fat cheddar. Replace bacon with turkey bacon or mushrooms for a meat-free option. For the crowns, reduce oil by 1 teaspoon and bake them instead of frying. These tweaks cut calories by ~30% while keeping the creamy texture.
Can I make this gluten-free?
Yes! Use gluten-free cornmeal for the crowns and ensure your broth is certified gluten-free. Check labels on cheddar cheese (some brands process in wheat facilities). For extra insurance, serve the soup in a separate bowl and let guests add crowns from a shared plate. The soup base itself is naturally gluten-free with these substitutions.