Twice Baked Potato Soup

Twice Baked Potato Soup


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This yummy twice baked potato soup is incredibly easy to make and absolutely delicious. You can serve this as an appetizer, side or main dish any day of the year.

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Serving Size / Yield

8 servings


  • 6 large golden potatoes
  • 2 tbsp butter
  • 1/2 C. red onion finely chopped
  • 5 C. Swanson® Chicken Broth
  • 1/4 C. light cream
  • 1 tbsp. chopped fresh chives

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  1. Preheat oven to 425 degrees.

  2. Prick potatoes with a fork or knife and bake for 30 minutes.

  3. Remove potatoes with tender.

  4. Once potatoes are cooled remove skins and mash and pulp.

  5. In a saucepan melt butter and add onions. 

  6. Stir in broth and 5 cups of potato pulp.

  7. Place the broth mixture into a food processor.

  8. Blend until smooth.

  9. Return pureed broth mixture to the saucepan and stir in the cream and chives.

  10. Cook for about 7 minutes or until the mixture is hot. 

  11. Spoon ¼ cup of remaining potato pulp into each bowl and add the broth mixture to the top. 

  12. Add any additional desired topping and enjoy.

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