Chili-Topped Potato Soup

Ingredients

• 3 pounds baking potatoes
• 1 pound lean ground beef
• 0.5 cups chopped onion
• 3 cloves garlic , minced
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 1.25 ounce
• 1 cup low-sodium chicken broth
• 0.25 cups butter
• 4 cups milk
• 1 cup buttermilk
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1.5 cups shredded white Cheddar cheese
• 0.5 cups sour cream
• chopped fresh chives , Optional

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.

2. 2

   Bake in the preheated oven, turning once, until tender, about 1 hour.

3. 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. 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. 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. 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. 7

   Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).