Servings: 6
Calories: 372kcal
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
Calories: 372kcal
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