When the weather cools down and you crave something warm, creamy, and utterly satisfying, nothing hits the spot like this Potato Soup Recipe Chilis! I’ve always been a fan of recreating restaurant favourites at home, and this one is no exception.
Simple ingredients and bold flavours make it perfect for cosy family dinners or hosting friends. Trust me, once you try this, you’ll return for more!
Potato Soup Recipe Chilis
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cuisine: American
- Course: Main or Side Dish
- Difficulty Level: Easy
- Yield: Serves 6
- Calories: ~400 per serving
Ingredients
- 4 medium roasted potatoes, peeled and diced
- 4 cups low-sodium chicken stock
- 1 medium yellow onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Cheddar cheese
- 2 tablespoons chopped scallion
Instructions
Step 1: Prepare the Base
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened (about 5 minutes).
- Sprinkle flour over the onions and stir continuously for 1–2 minutes to eliminate the raw flour taste.
Step 2: Add Liquids
- Gradually whisk in chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Stir in heavy cream, mixing until the soup thickens slightly.
Step 3: Add Potatoes and Blend
- Add the roasted potatoes to the pot. Use an immersion blender to blend until smooth, or leave some chunks for texture.
- Stir in sour cream, salt, and black pepper.
Step 4: Garnish and Serve
- Ladle the soup into bowls. Top with crispy bacon, shredded cheese, and chopped scallion. Serve warm and enjoy!
Tips and Variations
- How can you make potato soup taste better? Add a pinch of cayenne or smoked paprika for a subtle kick. A dollop of cream cheese can also elevate the creaminess.
- Want it vegetarian? Substitute chicken stock with vegetable broth and skip the bacon. You can add roasted green chillies for a smoky flavor.
- Slow Cooker Option: Combine all ingredients (except cream, sour cream, and toppings) in a slow cooker and cook on low for 6–8 hours. Stir in cream and sour cream before serving.
- Thickening Tips: If the soup isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup and simmer until it thickens.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To avoid curdling, they should be gently reheated on the stove.
Serving Suggestions
This Potato Soup Recipe Chilis pairs beautifully with:
- Warm, crusty bread or dinner rolls
- A fresh side salad with a zesty vinaigrette
- Grilled cheese sandwiches for the ultimate comfort combo
Video Tutorial
FAQs
How Can I Make Potato Soup Thicker?
Blend more of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Is Chili’s Baked Potato Soup Vegetarian?
The original recipe isn’t, but you can easily make it vegetarian by using vegetable broth and skipping the bacon.
Can I Make This in Advance?
Absolutely! The flavors deepen overnight. If the sauce is too thick, reheat gently and add a splash of cream.
Can I Freeze Potato Soup?
Yes, but avoid freezing if the soup contains cream, as it may separate when thawed. Freeze without cream, then add it when reheating.
Final Thoughts
I hope you love this Potato Soup Recipe for Chillis as much as I do! It is one of those simple, comforting recipes to make your house smell wonderful. Let’s keep sharing the joy of good food!
Potato Soup Recipe Chilis
The recipe offers versatility, with tips for vegetarian substitutions, slow-cooker adaptations, and flavour-enhancing additions like smoked paprika or roasted garlic. Garnished with bacon, cheese, and scallions, it delivers a restaurant-quality experience at home. With easy storage and reheating options, this soup is ideal for meal prepping or enjoying as leftovers. Perfectly satisfying and full of bold flavours, it’s a recipe you’ll want to make repeatedly!
Ingredients
Here’s everything you need to whip up this delicious soup:
- 4 medium roasted potatoes peeled and diced
- 4 cups low-sodium chicken stock
- 1 medium yellow onion finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 6 slices bacon cooked and crumbled
- 1 cup shredded Cheddar cheese
- 2 tablespoons chopped scallion
Instructions
Step 1: Prepare the Base
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened (about 5 minutes).
- Sprinkle flour over the onions and stir continuously for 1–2 minutes to eliminate the raw flour taste.
Step 2: Add Liquids
- Gradually whisk in chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Stir in heavy cream, mixing until the soup thickens slightly.
Step 3: Add Potatoes and Blend
- Add the roasted potatoes to the pot. Use an immersion blender to blend until smooth, or leave some chunks for texture.
- Stir in sour cream, salt, and black pepper.
Step 4: Garnish and Serve
- Ladle the soup into bowls. Top with crispy bacon, shredded cheese, and chopped scallion. Serve warm and enjoy!
Notes
- Use Roasted Potatoes for Extra Flavor
Roasting potatoes before adding them to the soup enhances their natural sweetness and gives a richer taste. - Blend for Your Desired Texture
Blend all the ingredients for a smooth soup. If you prefer a chunkier texture, leave some potato pieces unblended. - Prevent Curdling with Cream
Add sour and heavy cream after removing the soup from direct heat to prevent curdling. - Elevate Flavor with Seasonings
Add a pinch of smoked paprika or cayenne for a subtle kick, or stir in roasted garlic for depth.
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