Chilis Baked Potato Soup Recipe

Chilis Baked Potato Soup Recipe

Chilis Baked Potato Soup Recipe

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You know fall is here when it’s soup season. As soon as the leaves change color and the air is clear, I’m ready with stock, broth and soups. Hoping to branch out from the usual pumpkin and squash flavors, I thought I’d give Chili Baked Potato Soup a try. Chile has one of the best baked potato soups and everyone loves it. This is a hearty, filling and delicious dish. The decadent broth and creamy fries are like no other. And just when you thought it couldn’t get any better, there’s also bacon and cheese and…need I say more? Everyone tries Chili Baked Potato Soup and here is my version, the ultimate Chili Baked Potato Soup! Don’t worry, I wasn’t trying to change the taste or flavor profile, I was just offering a few alternatives to this classic.

Chilis Baked Potato Soup Recipe

Chilis Baked Potato Soup Recipe

Apart from the time it takes to cook the potatoes, everything is very quick, easy and manageable. I usually make a big batch of it and put it in the fridge, and during the week it goes from a main dish to a side salad with a soup, to a quick bowl as a light snack and finally to a bread dip. . I love it, my family loves it. Just in time for a comfort food to get the family through the cool autumn evenings.

Chili Potato Bar

Calories: 283 kcal Carbohydrates: 42 g | Protein: 10 g Fat: 9 g | Saturated fat: 5 g | Polyunsaturated fat: 1 g | Monounsaturated fats: 3 g | Cholesterol: 25 mg | Sodium: 309 mg | Potassium: 752 mg | Fiber: 3 g | Sugar: 5 g Vitamin A: 252 IU | Vitamin C: 30 mg | Calcium: 114 mg | Iron: 1 mg

Garnish the soup first just before serving, otherwise the cheese will melt and the onions and pork will become soft.

Do not use old, soft potatoes, even if they have not gone bad. First, they tend to be very bland, and second, they develop a bit of sweetness that I personally don’t enjoy.

Storage: This soup can be refrigerated for up to 5 days. Can be heated in the microwave or on the stove. Just avoid constant heating, cooling and heating.

The Best Chili’s Baked Potato Soup

Yes of course. It’s baked only because I copied Chili Baked Potato Soup. But yes, cooking potatoes is much easier and takes less time, so go for it. But the big problem with boiling is that you can overcook the potatoes, so be careful. If you boil them, rinse them under cold water when you’re done to avoid further cooking.

We need flour to get the roux. But if you don’t have cornstarch, use flour instead. Cornstarch works best as a thickener, but a pinch of flour will do.

It’s not necessary, but it works best if it’s dissolved in water first because it clumps together. Then you will have to stir the soup and try to remove all lumps. So dissolve it completely in water first, it will make the process easier.

Chilis Baked Potato Soup Recipe

I haven’t tried the vegan option because that means giving up the butter and half and half. You should use vegetable oil and nut milk instead, but I can’t guarantee that. But you can use vegetable stock and omit the bacon.

Loaded Potato Soup Recipe

This soup can be a main course or a delicious starter. If served as a side dish, The Best Chili’s Ped Potato Soup goes well with corn on the cob, grilled vegetables like asparagus, Brussels sprouts or even broccoli. Try it with this green bean dish.

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Step 1: First, bake the potatoes in the oven at 400°F (or 204°C) until done. Then let them cool.

Calories In Chili’s Baked Potato Soup (bowl) And Nutrition Facts

Step 2: While the potatoes are cooling, start melting the butter in a large pot or pan, then fry the onions until light brown (aka caramelized). Add the flour to the onions and stir to form a roux.

Step 3: Add water, broth, cornstarch, instant mashed potatoes, and seasonings to a large pot or pan and bring to a boil. After boiling, lower the heat and simmer for five minutes.

Step 4: Once cooled, cut the baked potatoes in half lengthwise and scoop out the insides with a large spoon. Discard the skins (or use them to make cheesy potato skins :).

Chilis Baked Potato Soup Recipe

Step 6: Toss the diced baked potatoes into a pot or pan and add the half and half. Increase the heat to bring the soup to a boil, then reduce the heat and simmer for 15 minutes or until thickened.

Chili’s Potato Soup Recipe

Step 7: Once cool enough to eat, fill a few bowls and add toppings! You can add shredded, crispy bacon, shredded cheddar cheese, and/or chopped green onions.

What started as a way to keep my kids busy while learning an important life skill (cooking) has turned into a way for us to connect with thousands of people around the world through this food blog. I’m always happy to meet other dessert lovers online, so be sure to leave a comment! The young entrepreneur was inspired while attending a culinary event in Dallas, Texas. As a result, he went on to create a chain of wildly popular Texan-influenced casual restaurants located around the world, from Taiwan to Egypt.

Along with its classic American fare, Chili’s is known for Tex-Mex and classic Mexican cuisine, such as shrimp tacos.

A favorite among diners is their famous baked potato soup, made with freshly baked potatoes in a rich and creamy sauce, topped with delicious cheddar cheese and bacon bits.

Potato Soup Recipes For Weight Loss This Fall — Eat This Not That

We use a mix of freshly baked potatoes and instant mashed potatoes to get the best of both worlds, with creamy and soft mashed potatoes complemented by larger chunks of baked potato and providing a satisfying quality.

It’s all delightfully easy to make and can be ready to serve in just 30 minutes, making it a great dish to make for any occasion. It’s a really versatile dish and can be served with almost anything!

We prepare most of the ingredients in a pot, but in addition, the larger potatoes must be baked in the oven.

Chilis Baked Potato Soup Recipe

Depending on the region, chilies don’t always add extra cheese to the soup base. We’ve included it in this recipe, but you can skip this step and use the cheese as a final garnish at the end instead. But we prefer cheese to be part of the soup base!

Potato And Green Chile Soup Recipe

Once the butter is melted and the pan is nice and hot, add 1 cup of finely chopped Vidalia onions and saute for a few minutes until translucent. We just fry them, so don’t cook them to caramelize.

Add 2 tablespoons of flour and gently mix it into the onion and butter mixture. It should only take a minute to enter.

When the mixture reaches temperature, we take a small bowl and dissolve 5 tablespoons of cornstarch in 2 cups of cold water (it is very important that it is cold).

Step 5: Now we can add the moment

Lighter Loaded Baked Potato Soup

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