Twice Baked Potato Soup – a delicious recipe with potatoes, butter, sweet onion, chicken broth, light cream, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
2
Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
3
Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
4
Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
5
Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
6
Spoon 1/4 cup remaining potato into each bowl.
7
Divide the broth mixture among the bowls.
8
Top with bacon, cheese and sour cream.
2029
kcal
Calories
128
g
Fat
33
g
Carbs
179
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large potatoes, 2 tablespoons butter, 1 small sweet onion, finely chopped, 5 cups chicken broth, and more.
Yes, Twice Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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