Chili’s Potato Soup Recipe

A young entrepreneur was inspired while attending a cooking contest in Dallas, Texas.. As a result, he went on to form an extremely popular chain of Texan-influenced casual dining restaurants with locations all over the world, from Taiwan to Egypt.

Chili’s is well known for its mix of classic American foods along with Tex-Mex dishes and classic Mexican cuisine, such as its famous shrimp tacos.

A dish that is a favorite among diners is its famous baked potato soup, which is made with freshly baked potatoes served in a rich and creamy sauce which is topped with delicious cheddar cheese and bacon bits.

Today we will teach you how to prepare this recipe from the comfort of your home. Join us!

How to make Chili’s Potato Soup

We’ll be using a mix of fresh baked potatoes and instant mashed potatoes for the best of both worlds, the creamy smooth mashed potatoes with the larger chunks of baked potato that give it that filling and satisfying quality.

It is very easy to cook and can be ready to serve in just 30 minutes, making it a perfect dish to prepare for any occasion. Plus, it’s a really adaptable dish, it can be served with just about anything!

Ingredients:

(6 servings)

  • 2 medium potatoes (roasted)
  • 2 butter spoons
  • 1 cup finely diced Vidalia onion
  • 2 tablespoons of flour
  • 4 cups of chicken broth (equivalent to approximately 2 cans)
  • 2 cups of cold water
  • 5 tablespoons cornstarch
  • 1 1/2 cups instant mashed potatoes (any brand will do)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/8 teaspoon thyme
  • 1 1/2 cups of half milk
  • 1/3 cup cheddar cheese

For the additional garnish

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • 2 green onions (cut into thin slices)

Instructions:

We will prepare most of the ingredients in a pan, but in addition, the largest potatoes will have to be cooked in the oven.

Depending on the region, Chili’s may not always add extra cheese to the soup base. We’ve included it in this recipe, but you can skip that step and use the cheese last as a final garnish. But we prefer that the cheese is part of the base of the soup.

Step 1:

In a large saucepan, melt 2 tablespoons of butter.

Step 2:

Once the butter is melted and the pan is very hot, we can add 1 cup of finely diced Vidalia onion and fry it for a few minutes until it is translucent. We’re just going to saute them, so don’t cook them to the point of caramelization.

Step 3:

Add 2 tablespoons of flour and gently stir it into the onion-butter mixture. This should only take a minute to incorporate.

Also add the 4 cups of chicken broth here and begin to let it heat up.

Step 4:

While the mixture warms up, we can take a small bowl and dissolve 5 tablespoons of cornstarch in 2 cups of cold water (it is very important that it is cold).

Step 5:

Now we can add the instant mashed potatoes, dissolved cornstarch, and additional seasonings including 1 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon basil, and 1/8 teaspoon thyme.

Step 6:

Bring all these ingredients to a boil while you beat everything. Once everything is fully incorporated, lower the heat and let it simmer for about 5 minutes.

Step 7:

Now we can take the roast potatoes and cut them in half lengthwise. Next, make a series of slits to cube the potato inside the skin (without cutting the skin, much like you would prepare an avocado).

The potato content can be removed with a spoon.

Step 8:

Going back to our simmering soup base, we now add the cooked potato wedges that we just cut up, 1 and 1/2 cups of half and half, and if you want to add the cheddar cheese to your base, you can now add 1 /3 cup of the shredded cheddar cheese.

Bring it back to a boil, then reduce the heat and let it simmer for another 12-15 minutes. Be sure to stir it from time to time.

Step 9:

Once the soup base is finished, just before serving, you can transfer it to the bowls you want and decorate it with more grated cheddar cheese, the finely chopped green onion and crumbled bacon bits.

Enjoy your perfectly cooked creamy potato soup!

Ingredient Substitution

This soup recipe uses mostly standard ingredients and seasonings, which means there are plenty of options available when it comes to substituting things for dietary or preference reasons.

1. Cauliflower

You may be wondering if it’s still considered a potato soup if you substitute cauliflower for the potato.

The answer is yes. You can make the soup base exactly the same way as the recipe calls for, including the instant mashed potatoes.

But if you substitute cooked cauliflower for the roasted potatoes, you’ll get a similar texture, but it’s much lower in carbs and sodium and has almost no calories. A great option for the health conscious!

2. Potato starch

Whether you’ve run out of flour or need to avoid it for dietary reasons, potato starch is one of the best options for thickening your soup.

It’s already ground for you and helps preserve that authentic potato flavor by not introducing anything “new” into the mix.

3. Soy milk and olive oil

Although this produces a slightly runnier consistency than half and butter, soy milk is a much healthier and greater option for those who want to avoid lactose.

We can also add a little olive oil to reintroduce those healthy fats and recover a little thickness that we had lost when removing the heavy cream.

For every cup of half and half, substitute 2/3 cup soy milk and 1/3 cup olive oil.

What to Serve with Chili’s Potato Soup

As one of the most popular entrees on the Chili’s menu, it pairs well with just about anything!

Here are some of our best main course options to pair with the soup for a truly sumptuous dining experience.

classic steak

A thick-cut, marbled steak smothered in freshly made garlic butter. Accompanied by some steamed broccoli and grilled asparagus it will really leave you full and satisfied.

crispy chicken sandwich

Crispy hand-breaded chicken tenders, accompanied by lettuce, tomato and Chili’s signature sauce, served inside a toasted brioche bun with a side of French fries, are the perfect way to follow up your potato soup.

Chicken Bacon Ranch Quesadillas

Chili’s has tons of Tex-Mex style dishes on their menu and a freshly made quesadilla stuffed with chicken, shredded cheese, spices, bacon and Chili’s special ranch sauce will give you that true Chili’s dining experience from home.

How to Reheat Chili’s Potato Soup

As potatoes inherently contain a lot of moisture, it is quite common for them to thicken a bit during the storage/reheating process. If this happens, you can add a little more chicken broth or half and half to thin it out a bit more.

You also have to be careful with reheating, just bring it up to temperature slowly or the ingredients will start to separate.

How to Reheat Chili’s Potato Soup in One Pot

One of the easiest ways to reheat potato soup. Simply pour the soup into a cold pot and heat over medium-low heat. Keep stirring it gently and as soon as it starts to bubble it’s ready.

How to Reheat Chili’s Potato Soup in the Microwave

The soup should be reheated in 30-second intervals to prevent it from getting hot.

Set the microwave to 50% power and transfer the potato soup to a microwave-safe plate and cover with plastic wrap.

Continue heating in 30 second intervals until you are satisfied with the temperature.

How to Reheat Chilis Potato Soup in the Oven

Preheat oven to 400°F. Transfer the soup to an oven-safe pot. Cover the pot with aluminum foil to retain additional moisture.

Let it heat up for about 15 minutes, then remove and stir. If it’s still not hot enough, let it cook for another 5-10 minutes.

How to Reheat Chilis Potato Soup in an Air Fryer

Preheat air fryer to 400°F and transfer potato soup to frying basket, heat for about 10 minutes. Stir the soup after 5 minutes to ensure even reheating.

How to Store Chili’s Potato Soup

Although potato soup can easily lose moisture and thicken when stored, it keeps very well, so it’s ideal if you need to reheat it later.

Store in the fridge

Transfer it to a suitable container, such as an airtight plastic tupperware or a bowl covered with plastic wrap. Once refrigerated, the potato soup will keep for 3-4 days.

Store in the freezer

Transfer the potato soup to a freezer bag and press to get all the air out. If you do it in large quantities, you can transfer it to several smaller bags and take out only what you need.

Once frozen, the potato soup will keep for 2-3 months.

Chili’s Potato Soup Recipe

Pappadeaux’s “dirty” rice is one of the best dishes to serve alongside any type of Cajun dish. Combine chicken liver, ground pork, and rice to make one of the most hearty and delicious rice dishes out there.

Prep Time10 mins

cook time30 mins

total time40 mins

Dish: Side dishes, Main course

Kitchen: cajun

keyword: Chili’s Potato Soup Recipe

Serving: 3

calories: 140kcal

Author: Antonella

  • Knife

  • kitchen robot

  • Frying pan

  • bowl

  • 2 cups long grain white rice
  • 4 cups of chicken broth
  • ½ pound of chicken liver
  • ½ pound ground pork
  • 4 tablespoons of butter
  • 4 garlic cloves
  • ¼ cup chopped onions
  • ½ teaspoon dry mustard
  • 2 teaspoons old bay seasoning
  • 1 teaspoon of oregano
  • ½ cup of green bell pepper
  • 1 bay leaf
  • salt TT
  • black pepper TT
  • With a sharp knife, finely chop the onion and garlic cloves.

  • Place the chicken livers and minced pork in a food processor and blend well for 5 minutes to create the meat mixture.

  • Melt the butter in a skillet over low heat.

  • Once the butter is melted, add the meat mixture and turn the heat up to medium-high.

  • Continue cooking for about 10 minutes until the raw pink color changes to the brown you would normally associate with cooked pork.

  • At this point, we need to add the old bay seasoning, oregano, salt, and black pepper to the meat mixture, and continue frying for another 5 minutes.

  • Turn the heat back down to low so the meat mixture comes to a simmer. Now we can add the dry mustard together with the chopped garlic and onion that we have prepared before. Stir it all good.

  • Let this mixture continue to simmer for another 3 minutes before removing it from the heat and transferring everything to a separate bowl.

  • Now we have to prepare the rice: put the saucepan (you can use the same one, since it will have a good aftertaste from the previous ingredients) over high heat, and add all the chicken broth, the chopped pepper and the long grain rice without cook.

  • When the broth is boiling, cover it with a lid that allows some steam to escape, and lower the heat so that the broth simmers.

  • Leave this for about 20 minutes, making sure to stir it occasionally so the rice doesn’t stick to the pan.

  • Once the rice is fully cooked, drain any remaining water and add the meat mixture back to the pan. Cook it for another 5 minutes, mixing everything well over low heat.

  • And that’s it. Your Paddadeaux dirty rice is ready!

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