COPYCAT CHILIS LOADED BAKED POTATO SOUP RECIPE
Love the taste of Chili's Loaded baked potato Soup? Now you can make a pot for the Entire family for the same price as 1 cup at the Restaurant!
Provided by Melissa 'Liss' Burnell
Categories Copycat ~ Clone
Time 30m
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan, Add diced onions and saute until translucent, but not browned.
- Sprinkle the flour over the onions, stirring to incorporate , cook for about a minute, stirring gently. Add stock and bring to a simmer.
- In a small bowl, dissolve the cornstarch in COLD water.
- To the saucepan, add instant mashed potato flakes, dissolved cornstarch water and seasonings, whisking gently to incorporate all of the ingredients over medium-high heat.
- Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes.
- Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon.
- To the soup base, add the potato pieces, 1/3 c. shredded cheddar cheese and half & half, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring occasionally.
Nutrition Facts : ServingSize 1 Hearty Bowl, Calories 403 kcal, Carbohydrate 44 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 940 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g
LOADED BAKED POTATO SOUP (CHILI'S COPYCAT RECIPE) RECIPE - (3.7/5)
Provided by á-40713
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
CHILI'S BAKED POTATO SOUP RECIPE
Chili's baked potato soup is a delicious recipe for baked potatoes. It's loaded with baked potatoes, crispy bacon, and shredded cheese. It's seasoned with salt and pepper. Thyme and parsley add fresh aroma and earthy flavor to this soup.
Provided by Pulkit Sharma
Categories Starters
Time 1h50m
Number Of Ingredients 16
Steps:
- Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.
- Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
- Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.
Nutrition Facts : Calories 372 kcal, Carbohydrate 42 g, Protein 13 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 848 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHILI-TOPPED POTATO SOUP
Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.
Provided by thehungryscientist
Categories Potato Soup
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
- Bake in the preheated oven, turning once, until tender, about 1 hour.
- Meanwhile, for chili, add ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring to break up lumps, until meat is browned and onion is tender, about 10 minutes. Drain grease.
- Add tomato sauce, chili beans, and chili seasoning mix to saucepan. Bring to a boil. Reduce heat to low and simmer, covered, at least 10 minutes to let flavors meld.
- When potatoes are cool enough to handle, use a spoon to scoop potato pulp into large bowl. (You should have about 4 cups pulp). Discard skins. Add broth to bowl. Mash potatoes until smooth.
- Melt butter in a 4- to 5-quart Dutch oven over medium heat. Stir in flour and cook, whisking constantly to make a light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time. Cook, whisking constantly, until lightly thickened. Stir in potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (soup will be very thick). Remove from heat and gradually stir in 1 cup cheese.
- Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).
Nutrition Facts : Calories 617.6 calories, Carbohydrate 53.9 g, Cholesterol 103 mg, Fat 32.8 g, Fiber 7.7 g, Protein 30.4 g, SaturatedFat 17.5 g, Sodium 1528.7 mg
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