Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.
Chili-Topped Potato Soup
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
- ½ cup chopped onion
- 3 cloves garlic minced
- 15 ounce can tomato sauce
- 15 ounce can chili beans
- 1.25 ounce package chili seasoning mix
- 1 cup low-sodium chicken broth
- ¼ cup butter
- 4 cups milk
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded white Cheddar cheese
- ½ cup sour cream
- chopped fresh chives Optional
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10×15-inch baking pan.
- Bake in the preheated oven, turning once, until tender, about 1 hour.
- 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.
- 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.
- 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.
- 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.
- Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).
