Chili’s Baked Potato Soup
User Reviews
5
Chili’s Baked Potato Soup
Description
This soup starts by cubing and soaking russet potatoes to remove excess starch, which improves texture. A roux is made by cooking butter with flour, which thickens the base when combined with chicken stock and heavy cream. The potatoes are added and simmered until tender, allowing them to release starch and thicken the soup naturally. Seasoning with salt and white pepper enhances flavor without altering color.
The garnishes of crumbled bacon, shredded cheddar, and chopped chives add smoky, sharp, and fresh notes respectively, as well as textural contrast to the creamy soup. This makes it suitable as a starter or main in cooler weather.
To maintain smoothness, the soup should not be boiled once cream is added to prevent curdling. Grating cheese fresh from a block is recommended for better melting. Leftover soup stores well and can be reheated gently.
Ingredients
- 2 1/2 pounds russet potato washed and peeled
- 4 ounces butter
- ½ cup all-purpose flour
- 1 1/2 quarts chicken stock
- 2 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 1/2 cup Bacon to garnish, crumbled
- 1/2 cup chives to garnish, chopped
- 1/2 cup cheddar cheese to garnish, shredded
Instructions
- Cut potatoes into 3/8-inch cubes.
- Place the potato cubes in a bowl and add enough water to cover the potatoes. Soak for 5 minutes.
- Melt the butter in a large pot over medium heat.
- When the butter has melted, add the all-purpose flour. Cook on medium heat for about 1 minute. The mixture should become fragrant and smell like pie dough.
- Add the chicken stock and heavy cream. Stir until the soup thickens.
- Drain the potatoes and add them to the pot.
- Season with salt and ground white pepper.
- Cook until the potatoes are fork tender, about 30 minutes.
- Serve garnished with crumbled bacon, chopped green onions, and shredded cheese.
Notes
- Soaking diced potatoes in cold water removes excess starch for a better texture.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Do not allow the soup to boil after adding cream to avoid curdling.
- This recipe yields about one gallon of soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 2277mg | 95% |
| Potassium | 894mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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