Craving a comforting bowl of soup that's rich, creamy, and bursting with flavor? Look no further than Chili's famous baked potato soup! Plus, for those with dietary restrictions, we'll provide a dairy-free version that's just as delicious!
Soup is one of our favorite foods during the colder months. We love a good potato and corn chowder recipe, or a delicious and creamy garden chowder. Serve this with a quick and easy microwave bread or some breadsticks.
Ingredients
You just need a few ingredients to make this recipe base! While it's a few more ingredients than our normal recipes, it's a very inexpensive meal to make.
You will need:
- russet baking potatoes
- all-purpose flour
- milk
- cheddar cheese
- salt
- black pepper
- sour cream
- green onions
- Toppings (optional) Bacon crumbles, chopped ham, shredded cheddar cheese, chopped green onions
Instructions
- Prepare the Potatoes: Begin by baking the potatoes. You can do this by piercing them with a fork in several places and microwaving them for 12-18 minutes (depending on size), or by baking them in the oven at 400 degrees Fahrenheit for 45 minutes to one hour. Once baked, allow the potatoes to cool slightly, then peel off the skin and mash them until coarse in texture.
- Prepare the Soup Base: Place a large soup pot on the stove and pour in the milk and flour. Whisk the flour into the milk until smooth. Heat the mixture over medium heat, stirring occasionally with a wooden spoon. Continue heating until the mixture begins to bubble and thicken. Be cautious not to let it burn; reduce the heat to medium-low if necessary once it starts to boil.
- Combine Ingredients: Once the mixture has thickened, add the mashed potatoes, cheese, salt, pepper, sour cream (or yogurt), and green onions to the pot. Stir well to combine. Reduce the heat to low and continue cooking until the soup is heated thoroughly.
- Serve: Divide the warm soup into individual bowls and garnish with your preferred toppings before serving.
Substitutions
Anyone can enjoy this meal! To enjoy this meal for dietary preferences, food allergies or food intolerances you will need:
- Gluten free: You can substitute gluten free flour in this recipe. You can also use cornstarch or arrowroot powder in place of the flour.
- Dairy free: To make a dairy free version of this recipe you will need dairy free heavy whipping cream, dairy free sour cream and dairy free cheddar cheese and sour cream.
- Vegan: This recipe can be easily adapted as a vegan baked potato soup recipe. You can substitute plant based sour cream and plant based heavy whipping cream. You can also use plant based cheddar cheese. For the toppings you can substitute plant based meats.
- Lower Fat: For a lower fat version of this recipe you can substitute low fat milk, sour cream and cheese.
Please note that anytime you make a substitution to a recipe it may change the texture.
Equipment
You will want a soup pan to make this recipe.
Tips
- Additions: Feel free to customize your soup with additional toppings such as extra shredded cheese, diced green chilies, or chopped fresh herbs.
- Thickening: For a thicker consistency, you can mash some of the potatoes with a potato masher or immersion blender before adding the sour cream and cheese.
- Vegan Option: To make the soup completely vegan, omit the bacon and use plant-based alternatives for the sour cream, cheese, and bacon.
Storage
Chili's Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave before serving.
While the soup can be frozen, the texture of the potatoes may change slightly upon thawing. If you plan to freeze it, do so without adding the dairy (sour cream and cheese). Once thawed, reheat the soup and then stir in the dairy before serving.
Chili's Baked Potato Soup
Equipment
- soup pan
Ingredients
- 4 large russet potatoes
- ⅔ cup all-purpose flour
- 6 cups milk
- ¾ cup cheddar cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup sour cream
- ½ cup chopped green onions
- Toppings: Bacon crumbles chopped ham, shredded cheddar cheese, chopped green onions
Instructions
- Bake the potatoes. Pierce the potatoes with a fork in several places and microwave in the oven for 12-18 minutes (depending on size) prior to baking. Bake in the oven at 400 degrees for 45 minutes to one hour. Allow the potatoes to cool, then peel the potato skin off the potatoes and mash the potatoes until coarse in texture. Place a large soup pot on the stove, then pour in the milk and flour. Whisk the flour into the milk until smooth. Heat the flour and milk mixture on medium heat, stirring with a wooden spoon occasionally. Heat until the mixture bubbles and thickens. Be careful to not let the mixture burn....if it looks like it might turn the heat down to medium low once the mixture starts to boil. Once the mixture has thickened, add in the mashed potatoes, cheese, salt, pepper, sour cream (or yogurt) and green onions. Turn heat to low and cook until heated thoroughly. Divide the warm soup into each bowl and garnish with toppings.
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