twice baked potato soup recipe

Written ByJenny Smyth Posted on
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The Best twice baked potato soup recipe

I am so excited to share with you my favorite twice baked potato soup recipe. This hearty and comforting soup is a staple in our household, especially during the colder months. I first discovered this recipe when I was looking for a creative way to use up leftover mashed potatoes.

The original recipe was a simple mixture of potatoes, chicken broth, and cream, but I’ve since tweaked it to make it even more delicious and satisfying. The best part about this recipe is how easy it is to make. Simply boil or microwave diced potatoes until they’re tender, then mash them with butter, milk, and a pinch of salt and pepper.

Next, add in some sautéed onions and garlic for added flavor, followed by a rich and creamy broth made with chicken stock and heavy cream. Finally, finish the soup with a sprinkle of grated cheddar cheese for an extra burst of flavor. This soup is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.

It’s also incredibly versatile – you can serve it as a main course or side dish, depending on your preference. And the best part? It’s incredibly healthy, thanks to the abundance of fiber-rich potatoes and nutritious chicken broth.

One of the things I love most about this recipe is how it brings people together. Whether you’re serving it at a potluck or just enjoying it as a family meal, this soup has a way of creating warmth and connection. And let’s be real – who doesn’t love the idea of curling up with a bowl of warm, comforting soup on a chilly day?

In addition to its many benefits as a meal itself, this recipe also makes an excellent base for experimentation. Feel free to add your favorite herbs or spices to give it an extra boost of flavor, or try using different types of milk or cream for a unique twist.

Twice Baked Potato Soup

4.9 from 1376 votes

This soup combines the comfort of twice-baked potatoes with the warmth of a creamy soup. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 large baking potatoes
1 large onion
2 cloves garlic
4 cups chicken broth
2 cups heavy cream
1 cup shredded cheddar cheese
1 tsp salt
1 tsp black pepper
1 tsp paprika

For Garnish

2 green onions
1 tbsp sour cream
1 tbsp shredded cheddar cheese

👨‍🍳Directions

1Preheat oven to 425°F.
2Poke potatoes with a fork several times and bake for 45-60 minutes, until tender.
3Remove from oven and let cool.
4Reduce oven temperature to 375°F.
5While potatoes are baking, chop onion using a sharp knife and sauté in a large pot over medium heat until translucent.
6Add minced garlic and cook for an additional 1 minute, until fragrant.
7Cut cooled potatoes in half lengthwise and scoop out the flesh into the pot with the onions and garlic, leaving the skins intact.
8Add chicken broth, heavy cream, salt, black pepper, and paprika to the pot.
9Stir to combine and bring to a boil over medium-high heat.
10Reduce heat to medium and let the soup simmer for 10 minutes.
11Use an immersion blender to blend the soup until smooth.
12If you do not have an immersion blender, carefully transfer the soup to a blender and blend until smooth, then return to the pot.
13Stir in shredded cheddar cheese until melted and fully incorporated.
14Taste and adjust seasoning if necessary.
15Place potato skins on a lined baking sheet and spoon soup into each skin.
16Sprinkle with paprika and bake for 10 minutes, until the cheese is melted and bubbly.
17While the soup is baking, chop green onions using a sharp knife.
18Top each serving with a dollop of sour cream, chopped green onions, and additional shredded cheddar cheese.

🔧Equipment

Oven
Large pot
Mixing bowl
Immersion blender
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This twice baked potato soup recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need a comforting meal after a long day.

The leftovers keep well in the fridge for up to 3 days, making it an excellent choice for meal prep.

To reheat, simply warm up the desired amount on the stovetop over low heat or in the microwave until warmed through.

❓ Frequently Asked Questions About Twice Baked Potato Soup

Q: What type of potatoes are best for this recipe?

For this twice baked potato soup recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These varieties will yield a light and fluffy texture that’s perfect for mashing.

Q: Can I make this soup in advance?

Sure! You can prepare the ingredients up to 24 hours in advance and store them in separate containers in the refrigerator until you’re ready to assemble the soup.

Q: How do I prevent the soup from becoming too thick?

To avoid over-thickening the soup, make sure to stir in enough chicken broth until it reaches your desired consistency.

Q: Can I substitute other types of milk or cream?

Sure! You can use almond milk or soy milk for a dairy-free version, or try using coconut cream for added richness.

Q: How do I reheat the soup?

You can reheat the soup on the stovetop over low heat or in the microwave until warmed through.

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