Chili-Topped Potato Soup

Soup favorites, chunky chili and cheesy-smooth potato soup, balance each other in this marriage of spicy and mild.

Chili-Topped Potato Soup
Prep Time:
25 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 30 mins


  • 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)


  1. Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-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).

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
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.

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