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Chili's-Style Loaded Baked Potato Soup
Andrew Fowler

Chili's-Style Loaded Baked Potato Soup

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs russet potatoes
  • 8 slices bacon
  • 4 tbsp unsalted butter
  • 1 small yellow onion diced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced scallions

Method
 

  1. Bake the potatoes at 425°F for 50 to 60 minutes until tender, cool slightly and scoop out the flesh.
  2. Cook the bacon until crisp and at least 145°F, rest it for 3 minutes and crumble it.
  3. Melt the butter in a Dutch oven and cook the onion for 6 minutes, then stir in the flour for 2 minutes.
  4. Whisk in the broth and milk and simmer for 8 minutes.
  5. Mash half the potato flesh into the broth, fold in the remaining chunks, sour cream, salt and black pepper, and warm to 165°F.
  6. Serve with cheddar, bacon and scallions divided among the bowls.