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Thread: Chili's Baked Potato Soup

  1. #1
    Join Date
    Aug 2006
    Location
    SW Suburbs of Chicago
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    Default Chili's Baked Potato Soup

    Does anyone have the recipe for Chili's Baked Potato Soup? or, something similar?

    I did try making a clone for another restaurant (can't remember which one, tho) and it was so bland. Tried to doctor it up but never did taste right.

    If you have a tried and true recipe for good baked potato soup, I would appreciate it.

    Thanks so much in advance.

  2. #2
    Join Date
    Jun 2006
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    Coeur d'Alene, ID
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    Default Re: Chili's Baked Potato Soup

    Been making this one for years.

    2 medium potatoes (about 2 cups chopped)
    3 tablespoons butter
    1 cup diced white onion
    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 shredded cheddar cheese
    1/4 cup crumbled cooked bacon
    2 green onions, chopped (green part only)

    1. 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.
    2. 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.
    3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
    4. 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.
    5. 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.
    6. 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.

  3. #3
    Join Date
    Jun 2006
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    963

    Default Re: Chili's Baked Potato Soup

    This is the recipe I have been using. I found it on-line somewhere. It is called "Amy's Loaded Baked Potato Soup" Amy... if you are out there... thank you!


    Ingredients:Servings:
    6-8 Servings Siz


    5 medium russet potatoes, baked and scooped out of skins
    3 cups milk (I use 2%)
    3 tablespoons flour
    1 cup half-and-half cream
    3 cups chicken stock
    1 medium vidalia onion, chopped
    1 stalk celery, thinly sliced
    5 baby carrots, minced
    2 sprigs fresh thyme, chopped
    3 tablespoons fresh parsley, chopped
    4 ounces Velveeta cheese, cubed
    4 ounces smoked cheddar cheese, shredded
    4 ounces shredded cheddar cheese
    1 teaspoon garlic powder
    2 dashes Tabasco sauce (optional)
    2 ounces crumbled bacon
    1 tablespoon butter
    1 tablespoon extra virgin olive oil
    pepper
    Change Measurements: US | Metric

    Directions:
    Prep Time: 20 mins

    Total Time: 40 mins
    1 In a large pot, sautee onion, carrot, and celery in the butter and olive oil, until tender.
    2 Pour in chicken stock, and simmer about 10 minutes.
    3 In another small pot, pour in milk, half & half, and flour. Bring to a slow boil, stirring constantly until thickened.
    4 Put in garlic powder & pepper, and stir to incorporate.
    5 Pour in cheeses slowly, stirring until melted.
    6 Pour all into bigger pot with the chicken stock.
    7 Slowly add potatoes and bacon bits.
    8 Add tabasco sauce (optional).
    9 Stir until all mixed.
    10 Simmer about 15 minutes.
    11 Add fresh parsley, and stir.
    12 Serve.


    Read more: http://www.food.com/recipe/amys-loaded-baked-potato-soup-145241#ixzz1GEsuERZv

  4. #4
    Join Date
    Aug 2006
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    Default Re: Chili's Baked Potato Soup

    Thank you both - I will be trying each of them. yum

  5. #5
    Lisa Marie Jones Guest

    Default Re: Chili's Baked Potato Soup

    Hi, I know I am late on this but here is a Loaded Baked potato soup that I found and wanted to use.

    1lb Bacon,diced
    1 onion, diced
    5 large Russet potatoes, peeled and cubed
    3 c. chicken stock
    3 T. butter
    3 T. flour
    1 1/2 c. milk
    3 green onions sliced
    3/4 c. shredded cheddar cheese, divided
    1/2 t. black pepper
    Sour cream for garnish, optional

    1. In a large pot cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remainig bacon grease for about 5 minutes, until tender.

    2. Add potatoes and chicken stock to pot. Bring to a boil, reduce head to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potaoes. Placein a bowl and mash with a fork. Set aside.

    3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to a stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

    4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an aditional 5 minutes.

    5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and otional sour cream.

  6. #6
    Join Date
    Jun 2006
    Location
    The Ozarks in Arkansas!
    Posts
    11,149

    Default Re: Chili's Baked Potato Soup

    [QUOTE=AngID;401335]Been making this one for years.

    2 medium potatoes (about 2 cups chopped)
    3 tablespoons butter
    1 cup diced white onion
    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 shredded cheddar cheese
    1/4 cup crumbled cooked bacon
    2 green onions, chopped (green part only)

    1. 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.
    2. 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.
    3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
    4. 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.
    5. 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.
    6. 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.[/QUOTE]

    I like this recipe... less cream (and fat)... but I wonder what's the purpose of the flour to make a roux (I can't use flour... boo!) when you're using 1/4 cup cornstarch which would certainly thicken the soup right up?

    In any event... I see this in my future. We LOVE Chili's baked potato soup and it's so thick and creamy, I'm sure it's all chemicals and bad stuff... but this looks good AND I can throw in the hot Italian sausage crumbles and kale to make Olive Garden's Zuppa Toscana that Babe loves so much! Killing two birds!!
    "What fresh hell is this?" Dorothy Parker

  7. #7
    Join Date
    Aug 2006
    Location
    SW Suburbs of Chicago
    Posts
    3,229

    Default Re: Chili's Baked Potato Soup

    Just saw the last two recipes - they are wonderful, too! I never got to make the other recipes but now tht the weather is cold again, soup is definitely in the picture.

    THANK YOU ALL SO MUCH!

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