Twice Baked Potato Soup

Paula Todora


This is what I do when I have leftover mashed potatoes-make a twice baked potato soup. If you don't have any leftover mashed potatoes, just leave them out, it's great without them also.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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1 medium
onion, chopped
2 Tbsp
32 oz
chicken stock
1 can(s)
cream of chicken soup
1 can(s)
cream of celery soup
1 1/2 c
whole milk (or 2% works fine)
1 tsp
1 tsp
black pepper
32 oz
bag frozen cubed hash browns
1-2 c
leftover mashed potatoes, or omit if you don't have
1 lb
velveeta cheese
1/2 lb
green onions, chopped
8 oz
sour cream

How to Make Twice Baked Potato Soup


  • 1In 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.
  • 2Cook, covered, on medium heat 30 minutes, stirring occasionally, until hash browns are tender.
  • 3Cube the velveeta cheese and add to soup, cover, and cook on medium low until cheese melts.
  • 4Cut bacon into 1 inch pieces and fry in a nonstick skillet; drain and top soup with bacon, green onions and sour cream, if desired.

Printable Recipe Card

About Twice Baked Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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