Chili’s Loaded Baked Potato Soup Ingredients

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• In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it drain off the fat & SAVE IT. Let bacon rest on a paper towel.
• Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.
• Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.

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How To Make This Easy Potato Soup

Detailed directions are in printable recipe below.

• Bake the potatoes the day before or while you prepare the white sauce .
• Scoop out the cooked potato with a spoon.

Hint: Don’t throw out those potato skins! My friend, Stacey Little, over at SouthernBite.com has this yummy recipe for Pulled Pork Potato Skins I’m dying to try!

• Be sure to scrape the potato down to the skin to save every bit you can! Technically, you could actually just chop up the whole potato, especially if you choose a waxy potato like Yukon Gold. Chop or mash the potatoes into pieces as big or small as you like.
• Cook the bacon in the large pot if frying your own bacon.
• Make the white sauce/roux with bacon drippings and butter, onion, milk and broth stirring constantly.
• Stir in the baked potato pieces, part of the bacon, salt, pepper, part of the cheese, and sour cream. Stir over medium heat until thickened, stirring occasionally.
• Serve with remaining cheese and bacon and desired toppings.

Hint: The soup will thicken even more overnight. To thin it out, just add a little bit of milk or broth when reheating it.

Chilis Baked Potato Soup

Todays Recipe is chilis baked potato soup. Soups look so easy to make but not everyone knows how to make excellent soup and chilis soups are one of the best. I have tried almost all the chilis menu in my areas and I decided to pick the baked potato soup and make it at home, I try many times to discover the way that chilis chefs prepare the baked potato soup but you know there is no chef in the world can give you the whole recipe, even when he does you will not make the same recipe like him, I dont know why.

I remember one time I went to some restaurant and I ask for pizza with white sauce, I enjoy it I mean it was an amazing pizza, So I decided to ask the chef about the recipe, trust me I did exactly what he said 3 or 4 times but I didnt make it as he does. always there is something hidden.

Never mind Lets Jump to the Recipe Then Lets answer a few questions.

and dont be shy to ask any question you have just comment and I will answer am always here.

Try More:

• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, chopped, divided

Kitchen Gadget

• Oven

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How To Make Loaded Baked Potato Soup

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How To Make Chilis Baked Potato Soup

• we can start always with preheat our oven at 375°F as advice if you start making a recipe and you will use the oven always make it ready first thing then go ahead and start making the rest of the recipe.

because you need the oven to be hot enough and dont wait or if there is any problem with it you will discover it first and dont waste your time prepare the recipe you will not make.

• wash and peel the potato then bake it for about 1 hour. remove it and leave it aside to cool.
• Now for the soup melt 3 tablespoons of butter in a deep pan.
• fry the onion until becoming light brown
• add about 2 tablespoon flour, 1/4 cup cornstarch, and stir for making a roux.
• add 4 cups chicken stock and about 2 cups and water, season with salt, black pepper, and thyme.
• reduce the heat and live it for about 10 min.
• lets come back to the backed potato, dice the potato into small pieces, then add it to the soup.

many people use boiled potato instead of a baked potato. I didnt try it before if you did just comment and tell me how it taste.

• leave it to cook and start boil keep stirring until the soup become thick.

So the soup is already done for serving pour the soup into a deep bowl of medium size add the chopped cheddar and mix until the cheese melt then topped with cooked bacon and chopped onion.

Tips For Perfect Creamy Potato Soup

• Cut your potatoes into pieces no larger than ¾ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
• To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot . If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
• Dont return the bacon to the pot until after you have pureed some of the soup. Its best not to blend the bacon .
• The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more.

This would make a great comfort food for this cold and windy weekend , and while I dont follow football at all I do know that this would be great to make ahead and enjoy during the big game this weekend.

Who really cares about football when you can make yourself a Super Bowl of soup! OK OK Im sorry, enough of that!

Enjoy!

Treat yourself to a FREE E-BOOK!

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Is Chilis Potato Soup Vegan

To be clear in chilis in my areas doesnt have this choice on the menu but you can simply ask the chef or any worker if there is the possibility to make vegan potato soup and am sure they will help you and if they dont be made just come back home and make it by your hands.

You can follow the instruction of todays recipe and just remove the bacon and thats it you will get a delicious vegan potato soup.

Easy Baked Potato Soup

This Loaded Baked Potato Soup has everything youd expect fromloaded baked potatoes. Bacon, sour cream, cheese, onions, everything! Its nothing ground breaking but dang is it delicious.

You dont mess with amazing flavors if you dont have to. People have loved these flavors for years and years for good reason. I know youll love this as much as we do!

If you love a perfect baked potato, loaded to the nines, youll love this easy soup recipe! Dont forget the toppings!

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Loaded Baked Potato Soup

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won’t be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Steps:

• Preheat oven to 350 degrees F . Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

How To Make Chili Stuffed Baked Potatoes

For these Chili Stuffed Baked Potatoes, youll need:

• Russet potatoes they bake into the most tender, delicious baked potatoes
• olive oil or butter for coating the potatoes
• sea salt for coating the potatoes
• Black Bean Chili One of my absolute favorite chili recipes. It is meaty and perfect and comes together in 30 minutes!
• Toppings: sour cream, shredded Cheddar cheese, etc.

While I give you the step by step instructions on how to bake your potatoes in the oven, you can also use my instructions for making your baked potatoes in the air fryer, slow cooker, or Instant Pot.

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Copycat Loaded Baked Potato Soup

I love a tasty homemade Potato Soup, and this Copycat Loaded Baked Potato Soup inspired by our local Kissimmee, Florida, Chilis restaurant goes above and beyond my expectations for a Potato Soup combining potatoes, extra sharp cheddar cheese, sour cream, bacon, and scallions all in a delicious super thick soup.

Copycat Loaded Baked Potato Soup is warm and inviting comfort food that I instantly fell in love with last weekend when my husband and I went to the Chilis Restaurant in Kissimmee, Florida, for lunch. I am so glad I ordered it. I loved it so much I had to make this delicious, warm, and ever so inviting comfort food today as soon as I got off work. After all, Ive been craving it since eating it last weekend.

I was fortunate to have a chat with the cook at Chilis that afternoon at lunch and pick his brain a little. Of course, due to a corporate policy, they cant disclose a corporate-owned recipe. He let me tell him what I thought was involved and would nod and smile in an agreement or shake his head no when I got it wrong. Well, I guess I had a bit of a start figuring this recipe out, at least. That was better than nothing.

Ingredients Needed To Make Copycat Loaded Baked Potato Soup

• One pound of hickory smoked bacon, divided by 2

• 32-ounces low sodium chicken broth

• 5-6 large Russet potatoes, scrubbed, peeled, and diced

• One large Vidalia onion chopped

• Eight ounces of sour cream

• One cup heavy cream

• Twelve ounces of extra sharp cheddar cheese freshly grated, 4 ounces reserved

• 1/4 of a cup all-purpose flour or a gluten-free thickener

• 3/4 of a cup of ice water

• Kosher salt, to taste

• Fresh ground peppercorns, to taste

• One bunch of green scallions, thinly sliced

• 1poundhickory-smoked bacondivided by 2
• 32-ounceslow sodium chicken brothmay sub with water
• 5-6largeRusset potatoesscrubbed, peeled and diced
• 1largeVidalia onion chopped
• 8ouncessour cream
• 12ouncesextra-sharp cheddar cheese freshly grated -4 ounces reserved
• ¼cup all-purpose flour or a gluten-free thickener
• ¾cupice water
• fresh ground peppercornsto taste
• 1bunchgreen scallionsthinly sliced

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• Wash and cut potatoes into 1″ chunks. Boil in a pot of salted water for 10 minutes, or until fork tender. Drain, and mash until almost smooth.
• Meanwhile, cook bacon in a medium pot or dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pot.
• Add onions and garlic, cook for 5 minutes or until translucent. Add flour, and whisk to coat onions. Whisking constantly, add chicken broth, milk, and cream. Add bay leaf, increase heat to medium high. Once boiling, reduce heat and simmer for 10 minutes.
• Remove bay leaf. Add mashed potatoes, stirring to incorporate fully. Stir in cheddar cheese. Season with salt and pepper to taste.

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Loaded Chicken Potato Soup

Chicken pot pie meets a loaded baked potato.

Provided by The Dude

Nutrition Facts : Calories 510.1 calories, Carbohydrate 36.4 g, Cholesterol 100.2 mg, Fat 28.3 g, Fiber 4.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 949.8 mg, Sugar 7.5 g