Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.
Ingredients
- baking potatoes: 3 pound
- lean ground beef: 1 pound
- onion: 0.5 cup (chopped)
- garlic: 3 clove (minced)
- tomato sauce: 1 can (15 ounce can)
- chili beans: 1 can (15 ounce can)
- chili seasoning mix: 1 pack (1.25 ounce pack)
- low-sodium chicken broth: 1 cup
- butter: 0.25 cup
- milk: 4 cups
- buttermilk: 1 cup
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- ½ cups shredded white Cheddar cheese: 1 piece
- sour cream: 0.5 cup
- fresh chives: (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
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Bake in the preheated oven, turning once, until tender, about 1 hour.
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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.
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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.
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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.
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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.
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Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).
