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Chili's Loaded Baked Potato Soup Recipe

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This recipe for Chili's Loaded Baked Potato Soup is from Mom's 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 (about 2 cups chopped)
3 tbsp butter
1 cup diced white onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cup instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half and half

Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped
Directions:
Directions:
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan and saute 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 for 5 minutes.

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

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

Spoon about 1 1/2 cups of soup into a bowl and top with cheese, bacon and green onio.
Personal Notes:
Personal Notes:
I have used a loaded baked potato mix for the instant potatoes for more flavor.

 

 

 

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