Loaded Baked Potato Soup (Chili's Copycat Recipe) Recipe
4.9 stars -
based on 15 votes
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
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