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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - butter
  • 2 - large vidalia onions, cut in 1-inch pieces
  • 1/4 teaspoons - ground black pepper
  • 3 cups - chicken stock, strong
  • 4 - large Yukon Gold potatoes, cut in 1-inch pieces
  • 1 cups - half and half
  • 1 cups - sour cream
  • 1/2 cups - green onions, cut in 1/4-inch pieces
  • 1/2 pounds - bacon, cut 1-inch strips, cooked crisp
  • - sour cream, for garnish
  • - salt and pepper, to taste
  • - diced & fried Yukon Gold potatoes, optional garnish
  • Directions:

    Cut bacon into inch strips and fry until crisp. Reserve crisp bacon for garnish and use 3 Tbsp. of rendered bacon fat or butter to saute onion over medium heat until tender but not browned. Add chicken stock and potatoes and simmer for 20 to 30 minutes or until potatoes are tender. Remove potatoes with stock from heat and add half and half. Simmer 15 minutes, then remove from the heat and cool to room temperature. Place mixture in blender. Blend until smooth then strain mixture soup if desired, otherwise, return soup to a soup pot and reheat. Finish soup with cup of sour cream, then season soup with salt and pepper to taste.

    Brief Description

    A rich and creamy baked potato soup.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 1 hour(s)

    Posted By:


    Posted On:

    September 29, 2012

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