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.
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
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
LOADED BAKED POTATO SOUP (SLOW COOKER)
Make and share this Loaded Baked Potato Soup (Slow Cooker) recipe from Food.com.
Provided by Liynaa
Time 7h30m
Yield 13 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Cut tops off of the garlic bulbs, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil. Roast in oven until fragrant, about 30 - 45 minutes. Remove from oven and unwrap to cool enough to handle.
- Meanwhile, dice potatoes, leaving skin intact. Add to slow cooker.
- Add chicken broth, onion, salt and pepper. Turn slow cooker to high and cover until garlic is done.
- When roasted garlic is cool enough to handle, squeeze the head to release the cloves. Using a bowl, plate, or cutting board is optimal, as the skins will flake off and you will not want to add them to your soup. After extracting the garlic cloves, add to the potato mixture in the slow cooker. Stir and re-cover. Cook on High for 1 hour, then reduce to Low. Cook for 6 hours on low.
- After 6 hours, take the lid off the slow cooker. Using a potato masher or immersion blender, break up the potatoes until a chunky yet creamy texture is achieved. Add cream, milk*, cheese, and yogurt, stirring until well blended. Turn slow cooker back to High. Add sliced green onions, bacon, and salt and pepper to taste. * More or less milk can be added depending on desired consistency.
Nutrition Facts : Calories 309.2, Fat 14.4, SaturatedFat 7.7, Cholesterol 41, Sodium 350.1, Carbohydrate 36.6, Fiber 4.3, Sugar 2.2, Protein 9.6
CHILI-TOPPED BAKED POTATOES
This is a creative twist on traditional chili. The potatoes make it a delicious, and filling, main dish.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 cups.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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