30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Loaded Baked Potato Soup
A luxurious and intensely flavored soup, crafted with premium ingredients and refined techniques.
Total Time
90
Yield
6
Calories
450 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large pot or Dutch oven, Immersion blender or regular blender, Potato masher (optional) •
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Instructions
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 Clarified Butter and Duck Fat over medium heat. Add the Onion and cook until translucent, about 7 minutes. Add the Garlic and Thyme sprig and cook for 1 minute more.
Whisk in the Flour and cook for 2-3 minutes, creating a dark roux.
Gradually whisk in the Homemade Chicken Stock until smooth. Bring to a simmer.
Add the Crème Fraîche, Smoked Paprika, Nutmeg, White Pepper, and Sea Salt to the pot. Stir well.
Add the cooked Potatoes to the pot. Using an immersion blender or transferring in batches to a regular blender, blend the soup to desired consistency. Add reserved potato water if needed to reach desired thickness. Remove Thyme sprig.
Serve hot, topped with Aged White Cheddar, Crème Fraîche, House-Made Bacon Lardons, and Chives.
