Chili's Potato Soup is an easy-to-make and delicious recipe that uses potatoes, onions, and of course, chili! Chili's Potato Soup is made from the mildly spiced potato in the soup base and then topped with a bit of cheese and some bread crumbs for crunch.
Provided by: SmallRecipe.com
Categories: Soup
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6
Ingredients:
| 2 medium potatoes (baked) |
| 2 tablespoons Butter |
| 1 cup Vidalia onion diced finely |
| 2 tablespoons Flour |
| 4 cups Chicken stock about 2 cans |
| 2 cups Coldwater |
| 5 tablespoons Cornstarch |
| 1 ½ cups Instant mashed potatoes |
| 1 teaspoon Salt |
| ¾ teaspoon Pepper |
| ½ teaspoon Basil |
| ⅛ teaspoon Thyme |
| 1 ½ cups Half-and-half |
| ⅓ cup Cheddar cheese, |
| ½ cup Shredded cheddar cheese |
| ¼ cup Crumbled cooked bacon |
| 2 Green onions (sliced thinly) |
Steps:
- Add the diced onions to melted butter and cook for a few minutes until translucent, but not browned.
- Cook for a minute, stirring gently, after scattering the flour over the onions. Add the stock and simmer until the onions are tender.
- Combine cornstarch and COLD water in a small bowl.
- Over medium-high heat, add instant mashed potato flakes, dissolved cornstarch water, and seasonings to the saucepan, whisking gently until all of the ingredients are incorporated.
- Frequently whisk the mixture as it comes to a boil. Reduce the heat and simmer the mixture for 5 minutes.
- Using a large spoon, scoop out the contents of the baked potatoes by cutting the potatoes in half lengthwise and making a few slits in them.
- Add the potato pieces to the soup base along with 1/3 cup crumbled cheddar cheese and half-and-half. Bring the soup to a boil, then reduce the heat and simmer for 12-15 minutes, stirring occasionally.
- Garnish & Serve
Nutrition Facts:
Calories 403 kcal, ServingSize 1 serving