twice baked potato soup

I remember those cold, blustery evenings when all I craved was something deeply comforting, something that wrapped around me like a warm blanket. That’s exactly how I feel about a really good twice baked potato soup. It’s like a hug in a bowl, satisfying every chilly bone in my body.

Growing up, baked potatoes were a staple, and my mom always made the best ones, loaded with all the good stuff. Transforming that memory into a creamy, dreamy soup has been one of my favorite kitchen experiments. It captures all that hearty flavor in a new, exciting way.

This recipe brings all those beloved elements together in one glorious pot, and trust me, it’s going to become your new favorite cool-weather go-to. If you’re also a fan of other comforting bowlfuls, you might enjoy my take on morel mushroom soup, which is another one of my absolute favorites.

What You Need to Make This Recipe

Crafting the perfect twice baked potato soup really hinges on a few stars: the potatoes themselves, of course, giving us that classic fluffy texture, and a generous amount of sharp cheddar cheese that melts into pure gold. Don’t forget the bacon bits and green onions; they’re not just garnishes, they add that essential salty crunch and fresh bite that elevate this soup from good to truly extraordinary. Speaking of unique flavors, have you ever tried green borscht? It’s a delightful adventure!

How to Make twice baked potato soup

The magic begins by baking those potatoes until they’re perfectly tender, filling your kitchen with that warm, earthy aroma. Once they’ve cooled a bit, you scoop out their fluffy insides, leaving just enough shell to hint at their origin. This fluffy potato goodness then joins a creamy, savory broth on the stovetop, where everything melds together beautifully, transforming into a rich, velvety soup. You’ll stir in a generous amount of cheese until it’s perfectly melted, creating those luscious, stretchy strands that make you instantly hungry. It’s a truly satisfying process to watch it all come together. If you enjoy creating delicious soups like this, you might also love making roasted tomato basil soup for another heartwarming meal.

Pro Tips

When you’re baking your potatoes, make sure to prick them several times with a fork. This lets steam escape, ensuring they cook evenly all the way through and prevents them from exploding in your oven.

Don’t be shy with the dairy! A mix of whole milk and heavy cream gives this twice baked potato soup its incredibly rich, restaurant-quality texture that simply can’t be beaten.

Always reserve some of the cooked potato flesh to stir in at the very end. This adds little tender chunks to the smooth soup, giving it a delightful textural contrast that truly makes it feel like a baked potato.

My Secret Trick: For an extra layer of flavor, caramelize some of your onions before adding them to the soup base. It deepens the savory notes and adds a subtle sweetness that transforms the whole dish.

How to Store twice baked potato soup

• Refrigeration: Transfer any leftover soup to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes surprisingly well! Let it cool completely, then portion it into freezer-safe bags or containers, leaving a little headspace. It can be frozen for up to 2-3 months.
• Reheating from Refrigerator: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of milk or cream to restore its original consistency.
• Reheating from Freezer: Thaw overnight in the refrigerator, then reheat on the stovetop as described above. Avoid microwaving large quantities as it can cause uneven heating and affect texture.

Nutritional Benefits

Beyond its comforting deliciousness, this twice baked potato soup offers some surprising goodness. Potatoes are a fantastic source of vitamin C and potassium, contributing to your daily nutrient intake, while the cheese provides a good dose of calcium for strong bones. It’s a hearty and satisfying meal that can truly nourish you from the inside out, making it more than just a treat.

FAQs

Can I make this soup vegetarian?

Absolutely! To make this soup vegetarian, simply omit the bacon. You can replace the bacon flavor with smoked paprika or a dash of liquid smoke in the broth for a similar savory depth without the meat. It will still be wonderfully creamy and satisfying.

What kind of potatoes are best for twice baked potato soup?

Russet potatoes are truly ideal for this twice baked potato soup recipe. Their high starch content makes them incredibly fluffy and light when baked, which is exactly what we want for a smooth, creamy soup base. Yukon Gold potatoes could work too for a slightly waxier texture.

Can I prepare parts of this soup ahead of time?

Yes, you can! You can bake and scoop the potatoes a day in advance, storing the flesh in the fridge. You can also cook the bacon and chop the green onions. This pre-prep makes assembly on the day you want to serve the soup much quicker and easier.

What are good toppings for this soup?

The classic toppings are always the best: extra shredded cheddar cheese, crispy bacon bits, and fresh green onions. A dollop of sour cream or Greek yogurt also adds a lovely tang and extra creaminess. Feel free to get creative with chives or even a sprinkle of chili flakes.

Sofia

Twice Baked Potato Soup

Cozy up with a bowl of this rich and creamy Twice Baked Potato Soup, packed with all the comforting flavors of your favorite potato side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Dish, Soup

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 2 lbs Russet potatoes
• 6 slices bacon
• 4 tbsp unsalted butter divided
• 0.5 yellow onion chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 1.5 cups whole milk
• 0.5 cup sour cream
• 2 cups sharp cheddar cheese shredded, divided
• 1 tsp salt or to taste
• 0.5 tsp black pepper or to taste

For Garnish

• 0.25 cup green onions sliced

Equipment

• Large pot or Dutch oven
• Potato Masher

Method

 

Prepare Bacon and Aromatics

• In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon, crumble, and set aside. Pour off all but 1 tablespoon of bacon fat from the pot.
• Add 1 tablespoon of butter to the pot with the reserved bacon fat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Cook Potatoes

• While the bacon and aromatics cook, wash the Russet potatoes thoroughly. Pierce each potato several times with a fork. Microwave them for 8-12 minutes, or until very tender, flipping halfway through. Alternatively, bake them at 400°F (200°C) for 45-60 minutes. Once cool enough to handle, scoop out the potato flesh into a large bowl and discard the skins. Mash the potato flesh well with a potato masher.

Assemble and Simmer Soup

• Add the mashed potatoes, chicken broth, whole milk, remaining 3 tablespoons of butter, 1 cup of shredded sharp cheddar cheese, and sour cream to the pot with the sautéed aromatics. Stir everything together until well combined and smooth.
• Bring the soup to a gentle simmer over medium heat, stirring frequently to prevent sticking, until it's heated through and slightly thickened, about 8-10 minutes. Do not bring to a rolling boil. Season generously with salt and black pepper to taste. Adjust as needed.

Serve

• Ladle the hot Twice Baked Potato Soup into bowls. Garnish each serving generously with the remaining 1 cup of shredded sharp cheddar cheese, crumbled bacon, and sliced green onions. Serve immediately.

Notes

For an even richer flavor, consider using heavy cream instead of whole milk. If you prefer a thinner soup, you can add a little more broth or milk until it reaches your desired consistency. This soup makes fantastic leftovers! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.

Conclusion

I truly hope you give this twice baked potato soup a try; it’s become such a beloved dish in my home, and I just know it will bring so much warmth and comfort to yours. There’s something so special about transforming simple ingredients into something utterly decadent and deeply satisfying. It’s a dish that truly nourishes the soul. For another comforting classic, don’t miss out on my tomato tortellini soup recipe!