Chili-Topped Potato Soup

1 . Stage

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

2 . Stage

Bake in the preheated oven, turning once, until tender, about 1 hour.

3 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).