Best Twice Baked Potato Soup Recipes

SLOW COOKER TWICE BAKED POTATO SOUP

Steps:

• 1. Preheat oven to 425 Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

TWICE BAKED POTATO SOUP

Steps:

• Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
• Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
• Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
• 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.
• Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
• Spoon 1/4 cup remaining potato into each bowl.
• Divide the broth mixture among the bowls.
• Top with bacon, cheese and sour cream.

TWICE BAKED POTATO SOUP

Steps:

• 1. In a large pot cook the onion in butter until soft. Add chicken stock and bring to a boil on medium high. Add cream soups, milk, salt, pepper, hash browns and mashed potatoes, if using.
• 2. Cook, covered, on medium heat 30 minutes, stirring occasionally, until hash browns are tender.
• 3. Cube the velveeta cheese and add to soup, cover, and cook on medium low until cheese melts.
• 4. Cut bacon into 1 inch pieces and fry in a nonstick skillet; drain and top soup with bacon, green onions and sour cream, if desired.