Ingredients
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3 pounds baking potatoes
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1 pound lean ground beef
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½ cup chopped onion
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3 cloves garlic, minced
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can chili beans
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1 (1.25 ounce) package chili seasoning mix
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1 cup low-sodium chicken broth
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¼ cup butter
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4 cups milk
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1 cup buttermilk
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 ½ cups shredded white Cheddar cheese
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½ cup sour cream
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chopped fresh chives (Optional)
Directions
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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).
Nutrition Facts (per serving)
| 618 | Calories |
| 33g | Fat |
| 54g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 618 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 18g | 88% |
| Cholesterol 103mg | 34% |
| Sodium 1529mg | 66% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 8g | 28% |
| Protein 30g | 61% |
| Potassium 1531mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
