How to Make the Best Chili’s Potato Soup Recipe at Home

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Chilis Potato Soup Recipe

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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6
Calories 450 kcal

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.
 
Special Tips:
  • 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.
Keyword Chili’s potato soup recipe, creamy potato soup, potato soup recipe
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