Chili’s Potato Soup Recipe is a comforting, creamy dish that’s beloved by many for its rich, velvety texture and savory flavor. This recipe replicates the signature dish from Chili’s Grill & Bar, bringing all the comforting warmth right into your kitchen.
With tender potatoes, a creamy broth, and just the right blend of seasonings, this soup is perfect for chilly days or whenever you’re craving something hearty and satisfying.
Whether you’re a long-time fan of Chili’s version or new to the dish, this homemade take will quickly become a favorite. Let’s dive into the steps to create this cozy bowl of deliciousness!
How To Make Chili’s Potato Soup Recipe?
Recipe Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course, Soup
Cuisine: American
Yield: Serves 6
Equipment Needed
- Large soup pot
- Wooden spoon
- Potato masher or immersion blender
- Ladle
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 6 large russet potatoes, peeled and cubed
- 1 small onion, diced
- 4 slices of bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped green onions (optional for garnish)
Instructions
1. Sauté The Onion
Heat the butter in a large soup pot over medium heat. Once melted, add the diced onion and cook for about 5 minutes, or until the onion becomes soft and translucent.
2. Make The Roux
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to form a roux. This helps thicken the soup later.
3. Add Broth And Potatoes
Slowly pour in the chicken broth while stirring to avoid lumps. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
4. Mash The Potatoes
Use a potato masher or immersion blender to mash some of the potatoes in the pot. This gives the soup a thicker, creamier texture while still leaving some potato chunks for added bite.
5. Stir In The Cream And Cheese
Lower the heat to medium-low and stir in the heavy cream, shredded cheddar cheese, and half of the bacon crumbles. Keep stirring until the cheese melts and the soup becomes creamy.
6. Add Sour Cream And Season
Once the soup is creamy, stir in the sour cream and season with salt and pepper to taste. Let it simmer for another 5 minutes to blend the flavors.
7. Serve
Ladle the soup into bowls, topping each serving with the remaining bacon crumbles, extra shredded cheddar cheese, and chopped green onions if desired.
Nutrition Facts Of Chili’s Potato Soup Recipe
- Calories: 410
- Carbohydrates: 32 g
- Protein: 12 g
- Fat: 27 g
- Saturated Fat: 15 g
- Cholesterol: 80 mg
- Sodium: 850 mg
- Fiber: 3 g
- Sugar: 2 g
Serving Suggestions Of Chili’s Potato Soup Recipe
Pair It With:
- A crusty loaf of sourdough bread or garlic toast
- A light side salad with vinaigrette to balance the richness
- Top it off with a dollop of extra sour cream or shredded cheese for indulgence
Tips And Variations Of Chili’s Potato Soup Recipe
1. Add Vegetables
For added nutrition, you can toss in carrots or celery with the potatoes. They cook down beautifully and add some texture.
2. Use Ham Instead Of Bacon
If you prefer, swap out the bacon for diced ham. It gives the soup a different, yet equally delicious flavor profile.
3. Make It Vegetarian
For a vegetarian version, simply use vegetable broth and skip the bacon. You can add a dash of smoked paprika for a smoky flavor.
Health Benefits Of Chili’s Potato Soup Recipe
1. Potatoes
Potatoes are rich in potassium, a mineral that helps regulate blood pressure. They’re also a good source of fiber, which supports digestive health.
2. Dairy
The soup contains dairy from the heavy cream and cheese, which provide calcium for bone health.
3. Protein boost
Adding bacon or ham gives the soup a bit of protein, which helps in keeping you full and satisfied longer.
Note
You can adjust the thickness of the soup to your preference. If you like it super creamy, blend more of the potatoes. If you prefer a chunkier soup, just mash a small portion and leave the rest intact.
Also, feel free to get creative with your toppings — adding jalapeños or crispy onions would take this soup to a new level of deliciousness.
Conclusion
This hearty and comforting Chili’s potato soup recipe is a perfect way to enjoy a warm, delicious bowl of goodness at home. With its rich, creamy texture and flavorful blend of ingredients, it’s sure to become a family favorite.
Whether you’re serving it on a cold winter day or as a satisfying meal any time of year, this soup is easy to prepare and packed with comforting flavors. Don’t forget to garnish with your favorite toppings like crispy bacon, shredded cheese, or fresh chives for that authentic Chili’s touch. Enjoy!
Chili’s Potato Soup Recipe
Equipment
- Large soup pot
- Wooden spoon
- Potato masher or immersion blender
- Ladle
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 6 large russet potatoes peeled and cubed
- 1 small onion diced
- 4 slices of bacon cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped green onions optional for garnish
Instructions
Sauté The Onion
- Heat the butter in a large soup pot over medium heat. Once melted, add the diced onion and cook for about 5 minutes, or until the onion becomes soft and translucent.
Make The Roux
- Sprinkle the flour over the onions and stir continuously for 1-2 minutes to form a roux. This helps thicken the soup later.
Add Broth And Potatoes
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Mash The Potatoes
- Use a potato masher or immersion blender to mash some of the potatoes in the pot. This gives the soup a thicker, creamier texture while still leaving some potato chunks for added bite.
Stir In The Cream And Cheese
- Lower the heat to medium-low and stir in the heavy cream, shredded cheddar cheese, and half of the bacon crumbles. Keep stirring until the cheese melts and the soup becomes creamy.
Add Sour Cream And Season
- Once the soup is creamy, stir in the sour cream and season with salt and pepper to taste. Let it simmer for another 5 minutes to blend the flavors.
Serve
- Ladle the soup into bowls, topping each serving with the remaining bacon crumbles, extra shredded cheddar cheese, and chopped green onions if desired.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.