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Chili’s Baked Potato Soup

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 283kcal

Ingredients

  • 2 medium potatoes
  • 3 tablespoons butter unsalted
  • 1 cup white onion diced
  • 2 tablespoons flour
  • 1/4 cup cornstarch
  • 2 cups water
  • 4 cups chicken stock
  • 1 1/2 cups instant mashed potatoes
  • 1 cup half-and-half
  • A pinch of basil
  • A pinch of thyme
  • Salt and pepper

Garnish

  • 1/4 cup shredded cheddar cheese
  • 1/4 cup cooked crumbled bacon
  • 1/4 cup scallions chopped

Instructions

  • Preheat oven to 400 degrees and bake the potatoes for 1 hour. Once done, take them out to cool.
  • In a pot melt the butter
  • Add onions and sauté till they brown
  • Add the flour to the melted butter and onions to make a roux
  • Now add the chicken stock
  • Dissolve the cornstarch in the water and add it to the pot
  • Now add the mashed potatoes and all the spices
  • Stir and bring to a boil. Then reduce the heat and let simmer for about 5 minutes.
  • In the meantime, peel the baked potatoes, cut them into chunks and add them to the simmering pot.
  • Add the half-and-half and bring again to boil
  • Once boiled, reduce heat and let it simmer till it thickens, about 15 mins
  • Serve the soup into bowls and garnish individually. Add a little helping of bacon, cheddar cheese and scallion into each bowl

Video

Nutrition

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