Copycat Chilis Potato Soup Food

LOADED BAKED POTATO SOUP (CHILI'S COPYCAT RECIPE) RECIPE - (3.7/5)

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.

COPYCAT CHILIS LOADED BAKED POTATO SOUP RECIPE

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.