If you are looking for a delicious and comforting soup, look no further than chilis potato soup! This hearty and creamy soup is packed with flavor from delightful ingredients. The addition of a few spices gives it an extra zing of flavor that you won’t want to miss. This classic will quickly become a family favorite and be requested time and again.
In addition, chilis potato soup comes together quickly which makes it great for a busy weeknight dinner. When you combine the flavors with a few simple spices and herbs, you will have an amazing soup that everyone will love.
If you want to learn how to make this amazing soup, you have come to the right place. In this article, we will provide step-by-step instructions for making chilis potato soup and answer some of your most pressing questions about this popular dish.
What Is chilis potato soup?
Chilis potato soup is a creamy, comforting soup made from potatoes, onions, bacon, and spices. The result is a hearty and flavorful soup that is sure to hit the spot when you’re looking for something warm and delicious. The key to this recipe is the combination of flavors and the specific cooking method which allows all of those flavors to blend together perfectly.
Again, the key to this soup is the combination of flavors and spices that come together to create a delicious flavor profile. The potatoes lend a creamy texture, while the bacon adds smoky undertones and depth to the overall dish.
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Where Did I First Try chilis potato soup?
I first tried chilis potato soup at the authentic restaurant ‘Chilis‘ located in my city. I was immediately drawn to the comforting and cozy feel of this soup. It had a smoky flavor from the bacon and a creamy texture that made it feel luxurious yet still light.
Once I took my first spoonful, I knew that I wanted to learn how to make this amazing soup at home. I made sure to ask the chef for the full recipe and have been making this soup ever since.
The process of making chilis potato soup is simple yet rewarding. From the mirepoix of onions, celery, and carrot to the combination of creamy potatoes, smoky bacon, and a few herbs for flavor, each ingredient has its own unique purpose in the dish.
When all these ingredients come together, it creates a flavor profile that is warm and comforting. The smoky bacon pairs perfectly with the creamy potatoes, while the onions and celery provide texture and crunch to the dish.
The soup can be served as an appetizer or even as a main course along with a side of crusty bread or roasted vegetables. I often whip up a batch and serve it with a simple green salad for an easy yet delicious meal.
Overall, chilis potato soup is one of my favorite soups because it’s quick and easy to prepare, flavorful, and comforting. It has become a regular in my family’s rotation!
Ingredients
- Russet Potatoes: These types of potatoes are starchy, meaning they will break down as they are cooked and give the soup a creamy texture. It’s important to make sure the potatoes are properly diced so that they cook evenly.
- Butter: butter is used for sautéing the onions and adding flavor to the soup. Indeed, without butter, the soup would not have the same depth of flavor.
- White Onion: Onions add texture and flavor to the soup. Make sure to dice them properly so that they cook evenly.
- All-Purpose Flour: Flour is used to thicken the soup and give it a creamy texture. It’s important to whisk the flour and butter together before adding them to the soup.
- Instant Mashed Potatoes: Instant mashed potatoes are used in this recipe to add a creamy texture and flavor to the soup. It’s important to make sure that you use instant mashed potatoes instead of regular ones as they will break down more easily when cooked.
- Thyme: Thyme adds an earthy flavor to the soup and is a great compliment to the smokiness of the bacon.
- Crumble Bacon: Bacon adds smoky undertones and depth of flavor to the soup. It’s important to make sure you add it towards the end so that it doesn’t overcook.
- Chopped Chives: Chives are a great way to add some color and texture to the soup. They also have an oniony flavor that is a perfect complement to the smoky bacon.
- Shredded Cheddar Cheese: The cheese adds a fantastic flavor and creamy texture to the soup. Make sure to use fresh, high-quality cheese for the best flavor.
- Basil: Basil adds a floral, herbal note to the soup and really brings all of the flavors together.
- Chicken Broth: Chicken broth is used to add more depth and flavor to the soup.
- Heavy Cream: Heavy cream helps give the soup its creamy texture and makes it extra rich.
- Salt and Ground Pepper: Salt and pepper are used to taste. Make sure not to add too much!
- Water: Water is used to thin out the soup once it’s finished cooking. It can be added until you reach your desired consistency.
Cooking Directions
Step 1
Peel the potatoes and cut them into small cubes, about ½ inch in size. In a large pot over medium-high heat, melt butter and add diced onion.
Step 2
Cook until it’s softened and lightly browned, about 5 minutes. Sprinkle the flour over the onion and cook for 1 minute, stirring constantly. This will help thicken the soup.
Step 3
Add the chicken broth, water, heavy cream, and instant mashed potatoes. Stir to combine, then add in the cubed potatoes, salt, pepper, thyme, and basil.
Step 5
Bring the soup to a boil, then reduce heat and simmer for 25 minutes or until potatoes are tender. Ladle the soup into bowls and garnish with crumbled bacon, chopped chives, and shredded cheddar cheese.
Cooking Tips
- If you like a thicker soup, add more flour when cooking the onions or you can also mash some of the potatoes with a fork for additional thickness.
- If you want to add some extra flavor, try adding garlic or smoked paprika when cooking the onions.
- For a more indulgent soup, substitute the heavy cream for half-and-half or whole milk. To make this soup even heartier, add cooked and crumbled sausage or ground beef.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have all of the ingredients listed, here are some substitutions that will work just as well.
• Instead of bacon, you can use diced ham or crumbled sausage so that the soup still has that smoky flavor.
• If you don’t have instant mashed potatoes, you can use regular potatoes and mash them up with a fork or potato masher.
• To make the soup vegan-friendly, substitute the butter for olive oil and replace the heavy cream with canned coconut milk.
Equipment
- Potato peeler
- a large pot
- spatula, etc.
Ingredients
- 2½ pounds Russet Potatoes
- 4 oz butter
- 1 white onion diced
- ½ cup all-purpose flour
- 1½ cups instant mashed potatoes
- ⅛ tsp thyme
- ½ cup crumbled bacon to garnish
- ½ cup chopped chives to garnish
- ½ cup shredded cheddar cheese to garnish
- ½ tsp basil
- 1½ quarts chicken broth
- 2 cups heavy cream
- 1 tsp salt
- 1 tsp ground pepper
- 2 cups water
Instructions
- Chilis Potato Soup RecipePeel the potatoes and cut them into small cubes, about ½ inch in size. In a large pot over medium-high heat, melt butter and add diced onion.
- Cook until it’s softened and lightly browned, about 5 minutes. Sprinkle the flour over the onion and cook for 1 minute, stirring constantly. This will help thicken the soup.
- Add the chicken broth, water, heavy cream, and instant mashed potatoes. Stir to combine, then add in the cubed potatoes, salt, pepper, thyme, and basil.
- Bring the soup to a boil, then reduce heat and simmer for 25 minutes or until potatoes are tender. Ladle the soup into bowls and garnish with crumbled bacon, chopped chives, and shredded cheddar cheese.
Video
Notes
- If you like a thicker soup, add more flour when cooking the onions or you can also mash some of the potatoes with a fork for additional thickness.
- If you want to add some extra flavor, try adding garlic or smoked paprika when cooking the onions.
- For a more indulgent soup, substitute the heavy cream for half-and-half or whole milk. To make this soup even heartier, add cooked and crumbled sausage or ground beef.
Nutrition
Nutrition Information
One serving contains approximately
- 180 calories,
- 6g of fat, and
- 8g of protein.
- Fiber, vitamin A, iron, and calcium.
How to Store Leftover chilis potato soup?
Leftovers can be stored in an airtight container and kept in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply place it in a pot on the stovetop over low heat and stir until heated through.
FAQs
Can pregnant women eat this?
Yes, this soup is safe for pregnant women to eat. For sure this dish is made with healthy ingredients like potatoes, vegetables, herbs, and spices. Just make sure to add a moderate amount of salt when cooking it.
Can I use frozen potatoes?
Yes, you can definitely use frozen potatoes in this soup. Just make sure that they are thawed before adding them to the soup. Otherwise, they might take longer to cook.
Can I make this ahead of time?
Yes, this soup can definitely be made in advance and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply place it in a pot on the stovetop over low heat and stir until heated through.
Wrapping Up
So, do you think you can make this dish at home? It is very easy and quick to prepare, flavorful, and comforting. The flavors of the bacon, potatoes, and herbs are a perfect match! Plus, it is packed with healthy ingredients like potatoes, vegetables, herbs, and spices. Give it a try and let us know what you think!
Additionally, if you are looking for other soup recipes, check out our collection of classic soups like potato and leek, creamy mushrooms, vegetable minestrone, or broccoli and cheese. There is something for everyone!
Kindly share this recipe with your friends and family. Enjoy!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more