Chili's Potato Soup Recipe
Chili’s Potato Soup is one of the most popular starters on their menu. Made with delicious cheddar cheese, freshly baked potato, and topped with crunchy bacon bits. It’s easy to make at home and with this recipe, you can impress your friends with this incredible dish!
Equipment
- Skillet
- small bowl
- spatula
Ingredients
For the potato soup:
- 2 medium potatoes baked
- 2 tbsp butter
- 1 cup Vidalia onion finely diced
- 2 tbsp flour
- 4 cups chicken stock roughly equates to 2 cans
- 2 cups cold water
- 5 tbsp cornstarch
- 1 1/2 cups instant mashed potatoes any brand works
- 1 tsp salt
- 3/4 tsp pepper
- 1/2 tsp basil
- 1/8 tsp thyme
- 1 1/2 cups half-and-half
- 1/3 cup cheddar cheese
For additional garnish:
- 1/2 cup cheddar cheese shredded
- 1/4 cup bacon crumpled, cooked
- 2 green onions finely sliced
Instructions
- Using a large saucepan, melt 2 tablespoons of butter.
- Once the butter is melted and the pan is nice and hot, we can add 1 cup finely diced Vidalia onion and fry them for a few minutes until translucent. We are just going to sauté them so don’t cook them to the point of caramelization.
- Add 2 tablespoons of flour and gently stir it into the onion and butter mixture. This should only take about a minute to incorporate. Also, add the 4 cups of chicken stock here too, and start to let that heat.
- While the mixture is coming up to temperature we can take a small bowl and dissolve 5 tablespoons of cornstarch into 2 cups of cold water (it's very important that it’s cold).
- We can now add the instant mashed potatoes, the dissolved cornstarch, and the additional seasonings which include 1 teaspoon of salt, 3/4 teaspoon of pepper, 1/2 teaspoon of basil, and 1/8 teaspoon of thyme.
- Bring all these ingredients up to a full boil while whisking everything together. Once it’s all been completely incorporated turn the heat down and let it simmer for about 5 minutes.
- Now we can take the baked potatoes and cut them in half lengthways. Then, make a series of slits to essentially cube the potato inside the skin (without cutting the skin, very much like you would prepare an avocado).The potato contents can then be removed with a spoon.
- Heading back to our simmering soup base, we now add the cooked potato pieces we just cut, 1 and 1/2 cups of half and half, and if you want to add the cheddar cheese to your base you can add 1/3 cup of the shredded cheddar cheese now.Bring it back up to a boil, then reduce the heat and let it simmer for a further 12-15 minutes. Make sure to stir it every so often.
- Once the soup base is finished, just before serving it, you can transfer it into your desired bowls and garnish with additional shredded cheddar cheese, the finely diced green onion, and crumbled bacon bits.Enjoy your perfectly cooked creamy potato soup!
Nutrition
Calories: 403kcalCarbohydrates: 44gProtein: 15gFat: 19gSodium: 940mgFiber: 3gSugar: 5g
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