Chili-Topped Potato Soup

  5.0 – 1 reviews  • Potato Soup Recipes

Over four generations of family members have requested this salad for Thanksgiving and Christmas. It is bright green in hue, creamy and silky with a nutty crunch. It has a really distinctive flavor and is devoured rapidly in our house. Crushed pineapple and cottage cheese leftovers make a tasty treat for kids.

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

Ingredients

  1. 3 pounds baking potatoes
  2. 1 pound lean ground beef
  3. ½ cup chopped onion
  4. 3 cloves garlic, minced
  5. 1 (15 ounce) can tomato sauce
  6. 1 (15 ounce) can chili beans
  7. 1 (1.25 ounce) package chili seasoning mix
  8. 1 cup low-sodium chicken broth
  9. ¼ cup butter
  10. 4 cups milk
  11. 1 cup buttermilk
  12. 1 teaspoon salt
  13. ½ teaspoon ground black pepper
  14. 1 ½ cups shredded white Cheddar cheese
  15. ½ cup sour cream
  16. chopped fresh chives (Optional)

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10×15-inch baking pan.
  2. Bake in the preheated oven, turning once, until tender, about 1 hour.
  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.
  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.
  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.
  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.
  7. Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).

Reviews

Amy Long
Delicious, quick, filling, and healthy. Loved it! Husband added real bacon bits to his as well, which he also loved. Definitely a recipe to repeat at our house.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top