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Chili’s potato soup is a staple of many American households, especially those who are very busy. It’s easy to make and tastes delicious. You can enjoy this delicious side dish on its own or serve it with some grilled chicken or steak for a complete meal.
This chili’s recipe is perfect for a cold winter day. Not only will it warm you up, but you’ll also be giving your body a good dose of potassium, vitamin A, calcium, magnesium, phosphorus, and tons of other nutrients. You can use any kind of potatoes, even homemade ones. But it’s best to use Russet potatoes. They are known for their amazing flavour. Russets are also known for being one of the most favoured potatoes in the world. So happy soup-making!
Chili’s Potato Soup is one of the most popular soups on their menu because it tastes just like home. It has a thick consistency that makes you feel warm and cosy inside even when it’s cold outside. For all you chilli’s potato soup lovers out there, this recipe is for you. This soup will not disappoint; it tastes just like the restaurant version.
How To Make Chili’s Potato Soup
When you’re looking for a hearty, comforting dish, look no further than this chili’s potato soup recipe. It has all the qualities of great comfort food: it’s warm and filling, it’s easy to make, and it can be customized with your favourite toppings! This is a quick and easy recipe for chilli’s potato soup. It also makes the perfect dish to serve at a casual dinner party and requires very few ingredients.
Ingredients
- Potatoes (medium size), 2
- Butter, 3 tablespoons
- White onion (diced), 1 cup
- Flour, 2 tablespoons
- Chicken stock, 4 cups
- Water, 2 cups
- Cornstarch, 1/4 cup
- Instant mashed potatoes, 1 1/2 cups
- Salt, 1 teaspoon
- Pepper, 3/4 teaspoon
- Basil, 1/2 teaspoon
- Thyme, 1/8 teaspoon
- Half and half, 1 cup
For Garnish:
- Cheddar cheese (shredded and divided), 1/2 cup
- Cooked bacon (crumbled and divided), 1/4 cup
- Green onions, green part only (chopped), 2
Instructions
Step 1
Preheat the oven to 400°F and bake the potatoes for about 1 hour. Remove the potatoes from the oven and allow them to cool.
Step 2
Melt butter in a large saucepan, and sauté onions until light brown while potatoes cool. Make a roux by adding the flour to the onions and stirring.
Step 3
Bring mashed potatoes, stock, water, cornstarch, and spices to a boil in the pot. Reduce the heat and simmer for 5 minutes.
Step 4
Slice the potatoes lengthwise and scoop out the contents with a large spoon. Remove the skin. Cube the baked potato into half-inch pieces with a large knife.
Step 5
In a saucepan, combine the chopped potato and half-and-half. Put the soup back on the stove, then reduce heat and simmer for 15 minutes or until thick.
Step 6
In a bowl, put about 1 1/2 cups of soup and top with a tablespoon of shredded cheese, a half tablespoon of crumbled bacon, and a teaspoon of green onion. Continue for the remaining bowls.
Also Read: Progresso Lentil Soup Recipe
Chili’s Potato Soup Recipe
Chili’s Potato Soup is one of the most popular soups on their menu because it tastes just like home. It has a thick consistency that makes you feel warm and cosy inside even when it’s cold outside. For all you chilli’s potato soup lovers out there, this recipe is for you. This soup will not disappoint; it tastes just like the restaurant version.
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Pin Recipe
Course Appetizer, Main Dish, Soup
Cuisine American
Servings 3
Ingredients
For The Soup
- 2 Potatoes medium size
- 3 tbsp Butter
- 1 cup White onion diced
- 2 tbsp Flour
- 4 cups Chicken stock
- 2 cups Water
- 1/4 cup Cornstarch
- 1 1/2 cups Instant mashed potatoes
- 1 tsp Salt
- 3/4 tsp Pepper
- 1/2 tsp Basil
- 1/8 tsp Thyme
- 1 cup Half and half
For Garnish:
- 1/2 cup Cheddar cheese shredded and divided
- 1/4 cup Cooked bacon crumbled and divided
- 2 Green onions green part only (chopped)
Instructions
Preheat the oven to 400°F and bake the potatoes for about 1 hour. Remove the potatoes from the oven and allow them to cool.
Melt butter in a large saucepan, and sauté onions until light brown while potatoes cool. Make a roux by adding the flour to the onions and stirring.
Bring mashed potatoes, stock, water, cornstarch, and spices to a boil in the pot. Reduce the heat and simmer for 5 minutes.
Slice the potatoes lengthwise and scoop out the contents with a large spoon. Remove the skin. Cube the baked potato into half-inch pieces with a large knife.
In a saucepan, combine the chopped potato and half-and-half. Put the soup back on the stove, then reduce heat and simmer for 15 minutes or until thick.
In a bowl, put about 1 1/2 cups of soup and top with a tablespoon of shredded cheese, a half tablespoon of crumbled bacon, and a teaspoon of green onion. Continue for the remaining bowls.
Keyword Chili’s Potato Soup Recipe
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Chili’s Potato Soup Recipe
Cuisine: American
Cuisine type: Sauces
Servings: 4 Servings
Preparation time: 1 Hour
Cooking time: 40 Minutes
Total time: 1 Hour 40 Minutes
