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Loaded Baked Potato Soup (Chili's Copycat Recipe) Recipe

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This recipe for Loaded Baked Potato Soup (Chili's Copycat Recipe) is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 medium potatoes
3 tablespoons butter
1 cup white onion, diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half



Garnish:
1/2 cup cheddar cheese, shredded, divided
1/4 cup cooked bacon, crumbled, divided
2 green onions, green part only, chopped, divided

Directions:
Directions:
Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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