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Chili’s Potato Soup Recipe
A rich and creamy soup made with potatoes, cheese, and spices, that's perfect for warming you up on a chilly day.
Equipment
- Large pot
- immersion blender or blender
- Cutting board
- Knife
Ingredients
- 6 cups potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 8 oz. Velveeta cheese, cubed
- 1 cup heavy cream
- 1 can diced green chilies
- 1 tsp. cumin
- ½ tsp. chili powder
- Salt and pepper to taste
Instructions
- In a large pot, combine the potatoes, onion, garlic, and chicken broth. Bring to a boil and then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender or transferring the mixture to a blender, blend the soup until it's smooth and creamy.
- Add the Velveeta cheese, heavy cream, diced green chilies, cumin, and chili powder. Stir until the cheese is melted and the ingredients are well combined.
- Season with salt and pepper to taste.
Video
Notes
Recipe Notes:
- For a thicker soup, you can mash some of the potatoes with a fork or potato masher before adding the cheese and cream.
- Leftover soup can be stored in an airtight container in the fridge for up to three days and reheated on the stovetop or in the microwave.
- To save time, you can peel and dice the potatoes ahead of time and store them in the fridge until you’re ready to cook.
- When adding the cheese, be sure to stir constantly to prevent it from sticking to the bottom of the pot or burning.
- For a spicier version of this soup, you can add some diced jalapeños or hot sauce.
- This soup pairs well with crusty bread or a side salad.
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