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How to Make Chili-Topped Potato Soup - A Step-by-Step Guide

Chili-Topped Potato Soup is a hearty and comforting dish that combines the flavors of a classic potato soup with the rich and spicy flavors of chili. This recipe is the perfect choice for a cozy and satisfying meal on a cold winter evening. The creamy texture of the potato soup combined with the bold flavors of the chili create a winning combination that is sure to please everyone at the dinner table.

This recipe is easy to make and can be customized to suit your tastes. Whether you l...

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Ingredients

  • 3 pounds baking potatoes
  • 1 pound lean ground beef
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can chili beans
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 cup low-sodium chicken broth
  • ¼ cup butter
  • 4 cups milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups shredded white Cheddar cheese
  • ½ cup sour cream
  • chopped fresh chives (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8

  • Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
  • Bake in the preheated oven, turning once, until tender, about 1 hour.
  • 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.
  • 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.
  • 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.
  • 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.
  • Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).

    • Nutrition

    618 cal.

    • Total Fat: 33g
    • Saturated Fat: 18g
    • Cholesterol: 103mg
    • Sodium: 1529mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 8g
    • Protein: 30g
    • Potassium: 1531mg

    Categories

    Soup recipes
    Chili recipes
    Potato recipes
    Comfort food recipes
    Main recipes