30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Loaded Potato Soup
A richer and more flavorful version of the classic, with browned butter, roasted garlic, and a touch of cream cheese.
Total Time
75
Yield
6
Calories
400 cal
Difficulty
Medium
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large pot or Dutch oven, Potato masher, Whisk, Aluminum foil •
Shop these items →
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.
Boil the Potatoes in salted water until tender, about 15-20 minutes. Drain and set aside, reserving about 1 cup of the potato water.
In a large pot or Dutch oven, melt the Butter over medium heat and cook until browned. Whisk in the Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the Chicken Broth until smooth. Then, stir in the Heavy Cream and Cream Cheese.
Add the roasted Garlic, Onion Powder, White Pepper, Smoked Paprika, and Salt to the pot. Bring to a simmer.
Add the cooked Potatoes to the pot and mash some of them to thicken the soup. If the soup is too thick, add some of the reserved potato water.
Simmer for 10-15 minutes, stirring occasionally.
Serve hot, topped with Sharp Cheddar Cheese, Applewood Smoked Bacon, Sour Cream, and Green Onions.
