Step-by-step guide: master the art of chili’s legendary potato soup

Indulge in the comforting warmth of Chili’s signature potato soup from the comfort of your own kitchen. With this step-by-step guide, you’ll learn the secrets to recreating this beloved dish, perfect for cold nights or cozy gatherings.

Ingredients You’ll Need:

• 2 lbs russet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Prepare the Potatoes: Peel and dice the potatoes into bite-sized pieces.
2. Sauté the Onion and Garlic: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened. Stir in the minced garlic and cook for an additional minute.
3. Create the Roux: Sprinkle the flour over the sautéed onion and garlic. Stir continuously for 1-2 minutes to form a smooth paste.
4. Add the Liquid: Gradually whisk in the chicken broth and milk. Bring to a simmer while stirring constantly to prevent lumps.
5. Incorporate the Potatoes: Add the diced potatoes to the soup and simmer for 15-20 minutes, or until tender.
6. Cream It Up: Stir in the heavy cream and season with salt and pepper to taste.
7. Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Tips for the Perfect Soup:

• Use Yukon Gold potatoes for a more creamy texture.
• For a thicker soup, add more flour.
• Add a dash of cayenne pepper for a subtle kick.
• Top with shredded cheddar cheese or bacon crumbles for extra flavor.

Variations to Try:

• Loaded Potato Soup: Add diced bacon, shredded cheese, and sour cream.
• Broccoli Cheddar Soup: Stir in chopped broccoli florets and melt shredded cheddar cheese into the soup.
• Corn Chowder Soup: Add canned corn, diced red bell pepper, and chopped bacon.

How to Make a Vegan Version:

• Substitute vegetable broth for chicken broth.
• Use plant-based milk instead of milk and heavy cream.
• Omit the butter and use olive oil for sautéing.

How to Store and Reheat:

• Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat the soup over medium heat on the stovetop or in the microwave until warmed through.

FAQs:

Q: Can I use instant potatoes instead of fresh potatoes?
A: Yes, but the texture will be slightly different. Use 1 cup of instant potatoes for every 2 lbs of fresh potatoes.

Q: How can I thicken the soup without flour?
A: You can use cornstarch or arrowroot powder. Mix 2 tablespoons of cornstarch or arrowroot powder with 2 tablespoons of cold water to form a slurry. Add the slurry to the soup while stirring constantly and simmer until thickened.

Q: Can I freeze this soup?
A: Yes, let the soup cool completely before freezing it in airtight containers. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.