Imagine a soup so creamy, so indulgent, that it instantly transports you to a cozy kitchen on a chilly evening. Our Hearty Twice Baked Potato Soup is not just a recipe—it's a culinary experience that transforms humble potatoes into a luxurious, soul-warming dish that will have your family and friends begging for seconds. With crispy bacon, melted cheese, and a velvety smooth base, this soup is the ultimate comfort food that proves sometimes the simplest ingredients create the most extraordinary meals.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, baked and mashed
- 1 cup milk
- 1 cup sour cream
- 1 cup shredded cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chives, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash potatoes thoroughly and pierce with a fork several times.
- Bake potatoes directly on the oven rack for approximately 45-50 minutes until they are soft and easily pierced with a fork. Allow potatoes to cool slightly.
- While potatoes are cooling, cook bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon, drain on paper towels, and crumble when cool.
- Cut baked potatoes in half and scoop out the soft interior into a large mixing bowl. Mash the potato flesh until smooth and creamy.
- Add milk, sour cream, salt, and pepper to the mashed potatoes. Stir until well combined and smooth.
- Transfer the potato mixture to a large soup pot and heat over medium-low heat, stirring occasionally to prevent sticking.
- Gradually stir in shredded cheese until fully melted and incorporated into the soup.
- Once the soup is heated through and cheese is melted, ladle into serving bowls.
- Top each serving with crumbled bacon and freshly chopped chives.
- Serve immediately while hot, with additional sour cream or cheese as optional garnish.
Tips
- • Choose starchy potatoes like Russet for the creamiest texture • Make sure to thoroughly drain bacon on paper towels to keep the soup from becoming greasy • For extra richness, use whole milk or even half-and-half instead of low-fat milk • Let potatoes cool slightly before scooping to prevent burning your hands • Stir the soup frequently while heating to prevent scorching • For a smoother consistency, you can use an immersion blender to blend the soup • Garnish generously with fresh chives and extra cheese for maximum flavor appeal • Leftovers can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 18g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 70mg
