Loaded Baked Potato Soup Chili's Recipe
Equipment
- Large saucepan
- Whisk
- Small bowl for cornstarch mixture
- Potato masher or spoon for dicing potatoes
Ingredients
- 2 medium baked potatoes
- 2 tablespoons butter
- 1 cup finely diced Vidalia onion
- 2 tablespoons flour
- 4 cups chicken stock
- 2 cups cold water
- 5 tablespoons cornstarch
- 1 ½ cups instant mashed potatoes
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon basil
- ⅛ teaspoon thyme
- 1 ½ cups half-and-half
- ⅓ cup shredded cheddar cheese
- For garnish: ½ cup shredded cheddar cheese ¼ cup crumbled cooked bacon, 2 green onions (sliced)
Instructions
Sauté The Onions
- In a large saucepan, melt the butter over medium heat. Add the diced Vidalia onions and sauté until soft and translucent (about 2-3 minutes).
Create The Soup Base
- Sprinkle the flour over the onions and stir to incorporate. Let it cook for about a minute, then add the chicken stock and bring the mixture to a simmer.
Add Cornstarch And Seasonings
- In a separate bowl, dissolve the cornstarch in the cold water. Slowly add this to the soup base, followed by the instant mashed potatoes, salt, pepper, basil, and thyme. Stir well, bring to a boil, and reduce to a simmer for 5 minutes.
Prepare The Potatoes
- Cut the baked potatoes in half lengthwise. Scoop out the insides and cut them into small bite-sized pieces. Add them to the soup base along with the shredded cheddar cheese and half-and-half. Bring the soup back to a boil and simmer for 12-15 minutes, stirring occasionally.
Garnish And Serve
- Just before serving, top each bowl with shredded cheddar cheese, crumbled bacon, and sliced green onions.