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)
Heat oven to 425°F (220°C). Fork-prick potatoes. To a 10x15-inch baking pan. Bake until tender, approximately 1 hour, rotating once in preheated oven.
Prepare chili by adding ground meat, onion, and garlic to a large pot. Stir to break up lumps over medium heat until meat is browned and onion is soft, approximately 10 minutes. Grease drain.
Place tomato sauce, chili beans, and chili spice mix in saucepan. Bring to boil. Reduce heat to low and simmer covered for 10 minutes to blend flavors.
Scoop potato pulp into a large basin with a spoon when potatoes cool. 4 cups pulp is recommended. Get rid of skin. Add broth to bowl. Smoothly mash potatoes.
Melt butter in a 4- to 5-quart Dutch oven on medium. Cook flour for 2 minutes, whisking frequently to form a light roux. Stir in milk one cup at a time. Whisk continually until faintly thickened.
Add potato mixture, buttermilk, salt, and pepper. Stir constantly for 3–5 minutes until cooked through (soup will be thick). Remove from heat and slowly add 1 cup cheese.
Portion soup into bowls. Chili, sour cream, last 1/2 cup cheese, and chives on top.