Chili-Topped Potato Soup
Description
Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.
Ingredients
•
3 pounds baking potatoes
•
1 pound lean ground beef
•
1/2 cup chopped onion
•
3 cloves garlic, minced
•
1 (15 ounce) can tomato sauce
•
1 (15 ounce) can chili beans
•
1 (1 1/4 ounce) package chili seasoning mix
•
1 cup low-sodium chicken broth
•
1/4 cup butter
•
4 cups milk
•
1 cup buttermilk
•
1 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1 1/2 cups shredded white Cheddar cheese
•
1/2 cup sour cream
•
chopped fresh chives
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
2
Bake in the preheated oven, turning once, until tender, about 1 hour.
3
Meanwhile, for chili, add ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring to break up lumps, until meat is browned and onion is tender, about 10 minutes. Drain grease.
4
Add tomato sauce, chili beans, and chili seasoning mix to saucepan. Bring to a boil. Reduce heat to low and simmer, covered, at least 10 minutes to let flavors meld.
5
When potatoes are cool enough to handle, use a spoon to scoop potato pulp into large bowl. (You should have about 4 cups pulp). Discard skins. Add broth to bowl. Mash potatoes until smooth.
6
Melt butter in a 4- to 5-quart Dutch oven over medium heat. Stir in flour and cook, whisking constantly to make a light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time. Cook, whisking constantly, until lightly thickened. Stir in potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (soup will be very thick). Remove from heat and gradually stir in 1 cup cheese.
7
Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).