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


  • 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
  • 3
    green onions, chopped
  • 8 oz
    sour cream

How to Make Twice Baked Potato Soup


  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.

Printable Recipe Card

About Twice Baked Potato Soup

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

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