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Chili-Topped Potato Soup
Chili-Topped Potato Soup
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Spicy chunky chili and creamy potato soup create the perfect balance in this delicious soup duo.
Ingredients:
  • 3 pounds baking potatoes
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1 (15 ounce) can chili beans
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 cup low-sodium chicken broth
  • 0.25 cup butter
  • 4 cups milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1.5 cups shredded white Cheddar cheese
  • 0.5 cup sour cream
  • chopped fresh chives
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Use a fork to prick the potatoes all over and place them in a 10x15-inch baking pan.
  • Roast in the preheated oven, flipping halfway through, until soft and tender, approximately 1 hour.
  • In a large saucepan over medium heat, brown the ground beef with onion and garlic, stirring occasionally to break up lumps, for about 10 minutes until the meat is cooked through and the onion is soft. Remember to drain any excess grease before moving on.
  • Combine tomato sauce, chili beans, and chili seasoning mix in a saucepan. Bring to a boil, then reduce heat and cover. Let simmer for at least 10 minutes to develop flavors.
  • Once the potatoes have cooled down, effortlessly scoop out the potato pulp using a spoon into a large bowl (you should have around 4 cups). Discard the skins. Pour broth into the bowl and proceed to mash the potatoes until velvety smooth.
  • In a large Dutch oven, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes to create a light roux. Slowly pour in milk, whisking continuously until slightly thickened. Mix in potato mixture, buttermilk, salt, and pepper. Stir frequently and heat through for 3 to 5 minutes until the soup thickens. Remove from heat and gradually fold in 1 cup of cheese.
  • Ladle soup into bowls and garnish with chili, sour cream, remaining 1/2 cup cheese, and chives (if desired).

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