Real Recipes From Real Home Cooks ®

twice baked potato soup

★★★★★ 1
a recipe by
Paula Todora
Blue Eye, AR

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
serves 10-12
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For twice baked potato soup

  • 1 md
    onion, chopped
  • 2 Tbsp
  • 32 oz
    chicken stock
  • 1 can
    cream of chicken soup
  • 1 can
    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.