Chili's Loaded Baked Potato Soup: Two Delicious Recipes To Warm You Up

Chili's Loaded Baked Potato Soup: Two Delicious Recipes To Warm You Up

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How To Make Chili's Baked Potato Soup At Home Recipe in 2022 Baked
How To Make Chili's Baked Potato Soup At Home Recipe in 2022 Baked from www.pinterest.com

Are you craving a comfort food that will warm you up on a chilly day? Look no further than Chili’s Loaded Baked Potato Soup! This hearty soup is creamy, flavorful, and loaded with all the toppings you love on a baked potato. In this article, we’ll share two different recipes for this delicious soup, so you can choose the one that best suits your taste buds.

Recipe 1: Classic Chili’s Loaded Baked Potato Soup

Ingredients:

  • 6 large potatoes, peeled and diced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon
  • 1/4 cup chopped green onions

Instructions:

  1. In a large pot, boil the potatoes until they are tender. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in the chicken broth and heavy cream.
  4. Add the garlic powder, onion powder, and black pepper. Stir to combine.
  5. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally.
  6. Add the cooked potatoes to the soup and stir to combine.
  7. Stir in the shredded cheddar cheese until melted and fully incorporated.
  8. Top each serving with crumbled bacon and chopped green onions.
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Nutritional Information:

Serving size: 1 cup
Calories: 450
Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 720mg
Total Carbohydrates: 35g
Dietary Fiber: 3g
Sugar: 2g
Protein: 11g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 30 minutes

Equipment:

Large pot
Whisk
Cutting board
Sharp knife

Serving Suggestions:

This soup pairs well with a fresh green salad and crusty bread.

Variations:

For a vegetarian version of this soup, substitute vegetable broth for the chicken broth and omit the bacon.

Substitutions:

If you don’t have heavy cream on hand, you can use half-and-half or whole milk instead. Just keep in mind that the soup may be slightly less creamy.

Storage:

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

Tips:

If you prefer a smoother soup, use an immersion blender to puree the potatoes before adding the cheese.

Notes:

This recipe makes about 8 cups of soup.

Frequently Asked Questions:

Can I freeze this soup?
While this soup can be frozen, the texture may change slightly after thawing. If you plan to freeze the soup, omit the bacon and toppings and add them after reheating.

Recipe 2: Slow Cooker Chili’s Loaded Baked Potato Soup

Ingredients:

  • 6 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon
  • 1/4 cup chopped green onions

Instructions:

  1. Add the diced potatoes, chicken broth, garlic powder, onion powder, and black pepper to a slow cooker. Stir to combine.
  2. Cover and cook on low for 6-8 hours, or until the potatoes are tender.
  3. Use an immersion blender to puree the soup until smooth.
  4. Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated.
  5. Top each serving with crumbled bacon and chopped green onions.
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Nutritional Information:

Serving size: 1 cup
Calories: 450
Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 720mg
Total Carbohydrates: 35g
Dietary Fiber: 3g
Sugar: 2g
Protein: 11g

Cooking Time:

Cook Time: 6-8 hours

Equipment:

Slow cooker
Immersion blender
Cutting board
Sharp knife

Serving Suggestions:

This soup pairs well with a fresh green salad and crusty bread.

Variations:

For a vegetarian version of this soup, substitute vegetable broth for the chicken broth and omit the bacon.

Substitutions:

If you don’t have heavy cream on hand, you can use half-and-half or whole milk instead. Just keep in mind that the soup may be slightly less creamy.

Storage:

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

Tips:

If you prefer a chunkier soup, skip pureeing the soup with the immersion blender and serve it as is.

Notes:

This recipe makes about 8 cups of soup.

Frequently Asked Questions:

Can I double this recipe?
Yes, this recipe can easily be doubled to feed a larger crowd. Just make sure you have a large enough slow cooker to hold all the ingredients.

Final Thoughts

Chili’s Loaded Baked Potato Soup is a crowd-pleasing comfort food that’s perfect for a chilly day. Whether you make it on the stovetop or in the slow cooker, this soup is sure to warm you up from the inside out. With two delicious recipes to choose from, you can enjoy this soup any time of year. So grab your ingredients and get cooking!

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