Chilis Potato Soup Recipe

Chilis Potato Soup Recipe it’s a creamy, comforting and so delicious soup. It is a Chili’s Copycat soup recipe that is garnished with crumbled bacon, shredded cheese, and chopped chives.

I always got excited going to Chili’s Restaurant and ordering this soup as my Entree. And I am more excited now that I can make in my kitchen, and enjoy it whenever I want. I don’t even have to say that Chili’s is one of my favorite American diners, because of their delicious food.

When we go there for a birthday party, anniversary, father’s day, or just for an “eating out”. I always ordered soup, including Chili’s Potato Soup.

Chilis Potato Soup Recipe is filled with the creaminess of heavy cream and mashed potatoes. Butter adds to its rich texture and flavor. It has the flavor of basic seasoning, like salt and pepper with a hint of thyme and parsley. The crispy bacon and cheddar cheese on top add extra flavor to this soup.

Here’s what you need

• Russet Potatoes – The type of potatoes are crucial. You need to use more floury potatoes, like the Russet or Idaho Potatoes. Save your waxy potatoes like Red Bliss and Fingerlings for roasting and potato salads.
• Butter – Butter cooks the veggies and adds an extra buttery flavor to the soup. 
• White onion – White onions add a mildly sweet flavor. 
• All-purpose flour – The flour will make the roux. The roux thickens the soup and gives it a nice texture. 
• Instant mashed potatoes
• Thyme and Basil
• Chicken Broth – As a substitute, you can add vegetable stock also, it will taste delicious.
• Heavy Cream – Gives a nice and smooth texture to the soup. The perfect substitute is Half-and-Half
• salt and pepper to taste
• For Garnish: cooked and crumbled bacon, chopped chives, shredded cheddar cheese

How to make the Chilis Potato Soup Recipe

1. Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes.
2. Melt butter in a saucepan and add onions to it. Saute the onions until transparent. Stir in flour and mix to make the roux for the soup.
3. Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes.
4. Stir in chopped baked potatoes and heavy cream. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
5. Now, transfer the soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.

How to Reheat the Chilis Potato Soup

Storing will change the consistency and texture of the soup. If you find it is too thick, add some heavy cream or water to thin it out. If the soup is more watery, add one or two tablespoons of instant mashed potato flakes. And will thicken it amazingly.

The best and easier way is to reheat over medium-low heat on the stove while stirring.

How To Store Chilis Potato Soup

Storing this soup is very simple and easy. Like other soups, you can put it in the fridge, until three days. If you want to store a longer period of time you can put it in the freezer.

What To Serve With Chilis Potato Soup Recipe

The number one side I eat with soup is a fresh homemade Challah Bun and fluffy rolls. Bread, especially toasted, or delicious croissants are one of the best sides to this soup.

More Delicious Soup Recipes

• Chick-fil-a Chicken Noodle Soup recipe
• Hungarian Chicken Soup