Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.
Preparation Time
25 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 30 mins
Calories
618 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
Step 2
Bake in the preheated oven, turning once, until tender, about 1 hour.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).
