Chili-Topped Potato Soup

Preheat oven to 425 degrees F (220 degrees C). Prick potatoes several times with a fork. Transfer to a 10x15-inch baking pan. (5 minutes)

Bake in the preheated oven, turning once halfway through, until the potatoes are tender and easily pierced with a fork, about 1 hour.

While the potatoes are baking, prepare the chili. In a large saucepan, add ground beef, onion, and garlic. Cook over medium heat, breaking up the beef with a spoon, until the meat is browned and the onion is translucent, about 10 minutes. Drain off any excess grease.

Stir in tomato sauce, chili beans, and chili seasoning mix. Bring to a simmer. Reduce heat to low, cover, and simmer for at least 10 minutes, or up to 30 minutes, to allow the flavors to meld. (10 minutes)

Once the potatoes are cool enough to handle, carefully scoop out the pulp into a large bowl, leaving the skins behind. You should have approximately 4 cups of pulp. Discard the skins. Add chicken broth to the bowl. Mash the potatoes until smooth and creamy. (15 minutes)

In a 4- to 5-quart Dutch oven or large pot, melt butter over medium heat. Stir in flour and cook, whisking constantly, to create a smooth, light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Cook, whisking continuously, until the mixture lightly thickens. Stir in the mashed potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until the soup is heated through, about 3 to 5 minutes. The soup will be quite thick. Remove from heat and gently stir in 1 cup of the shredded Cheddar cheese until melted and smooth. (10 minutes)

Ladle the soup into bowls. Top each serving with a generous spoonful of chili, a dollop of sour cream, the remaining 1/2 cup of shredded Cheddar cheese, and a sprinkle of fresh chives, if desired. Serve immediately and enjoy! (5 minutes)