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Chili’s Copycat Loaded Baked Potato Soup  You’ll Need:
2 medium potatoes, baked
2 tablespoons butter
1 cup Vidalia onion, diced finely
2 tablespoons flour
4 cups chicken stock (about 2 cans)
2 cups cold water
1/4 cup + 1 Tbs cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 1/2 cups half-and-half
1/3 cup cheddar cheese Melt the butter in a large saucepan or medium stockpot, then add the finely diced onions and saute until translucent, but not brown.  Add the flour to the onions, stirring to incorporate them, cook for about a minute, stirring gently. Dissolve the cornstarch in the COLD water, then add the stock, instant mashed potato flakes, dissolved cornstarch water and spices to the pot, whisking gently to incorporate all of the ingredients over medium-high heat. Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes. Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon. You’ll need about 2 cups in all. Add the baked potato pieces, 1/3 c. shredded cheddar cheese and half & half to the saucepan, stirring to combine all the ingredients. Bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring every couple of minutes. For garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, sliced thinly#chilis #copycatrecipe #loadedbakedpotatosoup
Chili’s Copycat Loaded Baked Potato Soup You’ll Need:
2 medium potatoes, baked
2 tablespoons butter
1 cup Vidalia onion, diced finely
2 tablespoons flour
4 cups chicken stock (about 2 cans)
2 cups cold water
1/4 cup + 1 Tbs cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 1/2 cups half-and-half
1/3 cup cheddar cheese Melt the butter in a large saucepan or medium stockpot, then add the finely diced onions and saute until translucent, but not brown. Add the flour to the onions, stirring to incorporate them, cook for about a minute, stirring gently. Dissolve the cornstarch in the COLD water, then add the stock, instant mashed potato flakes, dissolved cornstarch water and spices to the pot, whisking gently to incorporate all of the ingredients over medium-high heat. Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes. Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon. You’ll need about 2 cups in all. Add the baked potato pieces, 1/3 c. shredded cheddar cheese and half & half to the saucepan, stirring to combine all the ingredients. Bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring every couple of minutes. For garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, sliced thinly#chilis #copycatrecipe #loadedbakedpotatosoup

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