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.
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.