Chili’s Potato Soup Recipe is a delicious and healthy soup that is easy to make and bursting with flavor. It can be served warm or cold and is great for those cold days or after a long night of drinking. A classic hot and spicy recipe of chili is now being used as a healthy and nutritious food source. Chili sauce is a very versatile sauce, so one can use it to make any type of food, no matter how simple or complex.
Chili’s Potato Soup is delicious and easy to make, but there are a few little things you should know about it. First of all, it’s quite difficult to come by an authentic pot of chili along with this recipe. Chili’s Potato Soup is made from potatoes that are slowly boiled in their skin and then left to cook until soft. Chili’s Potato Soup Recipe is a family favorite with us. It’s not just for Thanksgiving and Christmas but is a great dish to have on any occasion.
Chili’s Potato Soup is a delicious, hearty soup that can be easily made in the comfort of your own home. It’s a simple recipe, and you’ll be glad you tried it. This recipe can easily be made ahead of time and stored in the refrigerator. The leftovers can easily be used for it. You can also freeze leftover Chili’s Potato Soup.
How To Make Chili’s Potato Soup
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. Chili’s Potato Soup is a gluten-free recipe. In just a few minutes, with ingredients from your pantry, you can make this great family favorite.
Ingredients
- 2 medium potatoes (baked)
- Butter, 2 tablespoons
- Vidalia onion diced finely, 1 cup
- Flour, 2 tablespoons
- Chicken stock about 2 cans, 4 cups
- Coldwater, 2 cups
- Cornstarch, 5 tablespoons
- Instant mashed potatoes, 1 ½ cups
- Salt, 1 teaspoon
- Pepper, ¾ teaspoon
- Basil, ½ teaspoon
- Thyme, ⅛ teaspoon
- Half-and-half, 1 ½ cups
- Cheddar cheese, ⅓ cup
Garnish
- Shredded cheddar cheese, ½ cup
- Crumbled cooked bacon, ¼ cup
- 2 Green onions (sliced thinly)
Step By Step Instructions To Make Chili’s Potato Soup
Step 1
Add the diced onions to melted butter and cook for a few minutes until translucent, but not browned.
Step 2
Cook for a minute, stirring gently, after scattering the flour over the onions. Add the stock and simmer until the onions are tender.
Step 3
Combine cornstarch and COLD water in a small bowl.
Step 4
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.
Step 5
Frequently whisk the mixture as it comes to a boil. Reduce the heat and simmer the mixture for 5 minutes.
Step 6
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.
Step 7
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
Step 1
Before serving, top with about a tablespoon of shredded cheddar cheese, bacon, and chopped green onions.
Conclusion
We hope you enjoyed this recipe for Chili’s Potato Soup and will try it at home. Chili’s Potato Soup Recipe is an easy and delicious recipe that is made with simple ingredients. This recipe is great for dinner, lunch, or a party. Chili’s Potato Soup Recipe is a simple recipe that can be made by almost anyone. We look forward to you trying this recipe and hope you enjoy it.
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Chili’s Potato Soup Recipe (Copycat)
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,
Garnish
- ½ cup Shredded cheddar cheese
- ¼ cup Crumbled cooked bacon
- 2 Green onions (sliced thinly)
Instructions
- 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
- Before serving, top with about a tablespoon of shredded cheddar cheese, bacon, and chopped green onions.