Chili-Topped Potato Soup Recipe

Ingredients:

• 3 pounds baking potatoes
• 1 pound lean ground beef
• 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
• cup butter
• 4 cups milk
• 1 cup buttermilk
• 1 teaspoon salt
• teaspoon ground black pepper
• 1 cups shredded white Cheddar cheese
• cup sour cream
• Chopped fresh chives (optional)

Directions:

1. Preheat your oven to 425F (220C). Prick the potatoes with a fork, then place them in a 10x15-inch baking pan.
2. Bake the potatoes in the preheated oven, turning once, until tender, about 1 hour. Once done, remove from the oven and set aside to cool.
3. While the potatoes are baking, prepare the chili. In a large saucepan, add the ground beef, chopped onion, and minced garlic. Cook over medium heat, stirring to break up the meat, until browned and the onion is tender, about 10 minutes. Drain off any excess grease.
4. To the beef mixture, add the tomato sauce, chili beans, and chili seasoning mix. Bring to a boil, then reduce the heat to low and let it simmer, covered, for at least 10 minutes to allow the flavors to meld together.
5. Once the potatoes are cool enough to handle, scoop out the pulp into a large bowl, discarding the skins. You should have around 4 cups of potato pulp. Add the chicken broth and mash the potatoes until smooth.
6. In a large Dutch oven, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 2 minutes to create a light roux.
7. Gradually whisk in the milk, 1 cup at a time, continuing to whisk until the mixture thickens slightly.
8. Next, stir in the mashed potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, for about 3 to 5 minutes until heated through. The soup will be thick.
9. Remove the pot from the heat and gradually stir in 1 cup of shredded Cheddar cheese until melted and smooth.
10. To serve, ladle the soup into bowls. Top each bowl with a generous portion of the chili mixture, a dollop of sour cream, the remaining cup of Cheddar cheese, and chopped fresh chives (if desired).

Nutrition Facts (per serving):

• Calories: 618
• Total Fat: 33g (42% DV)
• Saturated Fat: 18g (88% DV)
• Cholesterol: 103mg (34% DV)
• Sodium: 1529mg (66% DV)
• Total Carbohydrates: 54g (20% DV)
• Dietary Fiber: 8g (28% DV)
• Protein: 30g (61% DV)
• Potassium: 1531mg (33% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you have specific dietary restrictions, please consult your doctor or a registered dietitian before preparing this recipe.