Twice Baked Potato Soup
There’s nothing quite like a bowl of Twice Baked Potato Soup when the weather cools down. This creamy, soul-soothing recipe brings together everything you adore about a loaded baked potato buttery sour cream, sharp cheddar, smoky bacon, and crispy potato skins all in one comforting bowl. Perfect for those craving Seasons And Suppers Recipes, Fall Time Soup Recipes, or a Soul Recipe that warms from the inside out. It’s cozy, cheesy, and totally irresistible!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: 6–8 servings
Ingredients
- 1 onion
- 4 cloves garlic
- 700g potatoes
- 750ml stock
- 50g grated cheddar cheese
- 150g sour cream (100g for soup, 50g for topping)
- 10g chopped chives
- 90g bacon lardons (optional)
Step-by-Step Instructions
- Prep the Potatoes:
Scrub your potatoes clean, then peel them but don’t toss the skins! Chop the potatoes into 2cm cubes, keeping them uniform for even cooking. - Crisp the Skins:
Toss the reserved potato skins with neutral oil, then air fry at 175°C for 12–14 minutes or bake at 180°C until golden and crunchy. After 5 minutes, add bacon lardons (if using) to the tray so they crisp up together. - Sauté the Aromatics:
In a medium saucepan, heat a tablespoon of oil over low heat. Add diced onion and minced garlic, cooking until translucent and fragrant (about 5 minutes). - Simmer and Blend:
Add chopped potatoes and 750ml of stock. Once tender, stir in 50g grated cheddar cheese and 100g sour cream. Blend with an immersion or regular blender until smooth and creamy. Season with salt and pepper to taste. - Serve and Top:
Ladle the soup into bowls, then top with a dollop of the remaining sour cream, extra cheese, crispy potato skins, and chopped chives. It’s a perfect mix of creamy comfort and crunchy texture ideal for fans of Easy Soup With Sausage, Cheesy Sausage Soup, or Potato And Sausage Soup Recipes (just add sausage to mix things up!).
Pro Tips
- Make it ahead: This soup reheats beautifully just keep the crispy potato skins separate until serving.
- Swap it up: For a meat-free twist, skip the bacon and stir in some roasted mushrooms for a rich flavor.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
For More Recipes Follow Me in Pinterest
FAQs
Can I make this gluten-free?
Yes! This Twice Baked Potato Soup is naturally gluten-free no swaps needed. Enjoy it worry-free!
Can I make this vegan?
Absolutely! Skip the bacon or use a vegan substitute. Swap in vegetable stock, vegan cheese, and oat cream or coconut yogurt for dairy-free deliciousness.
Are the crispy potato skins important?
They’re what make this soup “twice baked”! Crispy skins add texture and that classic baked potato flavor. If you’re short on time, crushed salted crisps make a fun shortcut topping.
Conclusion
This Twice Baked Potato Soup wraps everything you love about the classic dish into one comforting bowl creamy, cheesy, smoky, and perfectly cozy. It’s the perfect way to elevate your Best Soup Ideas collection and satisfy those fall cravings. Whether served as a hearty dinner or an impressive side, this dish is bound to become a cold-weather favorite.