30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Loaded Potato Soup
A luxurious and refined take on the classic, featuring Yukon Gold potatoes, a rich velouté base, and premium toppings.
Total Time
90
Yield
6
Calories
450 cal
Difficulty
Hard
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
Large pot, Blender or immersion blender, Whisk, Aluminum foil •
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Instructions
Roast the Garlic: Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 45-60 minutes, or until soft. Let cool and squeeze out the roasted garlic cloves.
Prepare the Velouté: In a large pot, melt the Butter over medium heat. Whisk in the Flour and cook for 2-3 minutes to create a blond roux.
Gradually whisk in the Homemade Chicken Stock until smooth. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until slightly thickened.
Deglaze with Sherry: Add the Dry Sherry to the velouté and simmer for 2-3 minutes to allow the alcohol to evaporate.
Add the Potatoes: Add the diced Potatoes to the velouté and cook until tender, about 15-20 minutes.
Blend and Finish: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to the pot.
Stir in the Heavy Cream and Cream Cheese until fully incorporated. Season with White Pepper, Nutmeg, and Salt to taste.
Serve hot, garnished with Aged White Cheddar, Thick-Cut Smoked Bacon, Crème Fraîche, and Chives.
