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Twice Baked Potato Soup

Happiness comes from hearty, hardy bowls of winter soups. This Twice Baked Potato Soup is everything you love about the original dish, in soup form. Buttery sour cream, sharp cheddar cheese, smoky bacon and a crispy potato skin topper make this soup a weeknight winner.

A white bowl of potato soup topped with cheese, sour cream, chives bacon and crispy potato skins on a white wood table

This creamy Twice Baked Soup is the perfect go-to winter dinner the cold snap in the air has called for. There’s no shortage of flavour as you enjoy indulgent spoonfuls of this budget-friendly comfort in a bowl.

Twice baked potatoes are comfort staples this time of year, but given their lengthy cook time, they’re not something easily enjoyed on a weeknight. Enter Twice Baked Potato Soup- the marriage of two simple winter delights. The essence of a twice-baked potato, including a crispy potato skin topper, in a fraction of the time! This soup has all the flavours of a twice-baked potato from your childhood dinners but in the form of a piping hot soup to keep that winter chill at bay.

It’s a wholly unique bowl of comfort the whole family will enjoy prepared with eight simple and easily accessible ingredients. 

This velvety comfort soup is ready in 30 minutes. Once your twice-baked potato soup is thick and bubbling finish it with bacon, cheese, chives and crispy air-fried potato skins. Furthermore, utilizing every part of the potato not only yields less food waste but adds great textural contrast.

For more soup recipe ideas, click hereFinally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video hereHappy cooking!

A white bowl of potato soup, topped with chives, crispy bacon, cheese and crispy potato skins, on a white wooden table with a blue pot in the background

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I make this vegan?

Absolutely! Simply leave out the bacon, or use a vegan alternative. Use a vegetable stock, vegan cheese and vegan oat cream or coconut yogurt to replace the dairy ingredients. 

Are the crispy potato skins important?

This dish is the essence of a twice baked potato so a crispy skin is important for that crunchy texture. The addition of the crispy potato also gives an extra kick of potato flavour to the dish. However, if you are running short of time, top your soup with some really nice salted crisps for that crunchy element. 

 

A white bowl of potato soup, topped with chives, crispy bacon, cheese and crispy potato skins, on a white wooden table with a bowl of crispy potatoes skins in the background
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A white bowl of potato soup topped with cheese, sour cream, chives bacon and crispy potato skins on a white wood table

Twice Baked Potato Soup


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  • Author: Jess
  • Yield: 6 - 8 generous servings

Description

Happiness comes from hearty, hardy bowls of winter soups. This Twice Baked Potato Soup is everything you love about the original dish, in a quick and easy soup form. Buttery sour cream, sharp cheddar cheese, smoky bacon and a crispy crunch potato skin topper make this soup a weeknight winner.


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)


Instructions

  1. Scrub the potatoes, then peel and reserve the skins. Chop the potatoes into approximately 2cm cubes. Ensure that the cubes are roughly a similar size so that they cook at the same rate.
  2. Take the potato skins, toss them in a neutral cooking oil and air fry at 175°C for 12-14 minutes or bake in your oven at 180°C until crispy. 
  3. After 5 minutes, push the skins to one side and add the bacon lardons, if using.  Continue cooking until both the skins and lardons are crisp. 
  4. In a medium-sized saucepan drizzle a tablespoon of neutral cooking oil. Add the diced onion and minced garlic into the pan over a low heat and sauté until soft and translucent, this should take 5 minutes. 
  5. Add the potatoes along with 750ml of stock. Once the potatoes are soft, add 50g of grated cheddar cheese and 100g of sour cream. Blend in your blender or with a stick blender until smooth and creamy. Add salt and pepper to season.
  6. Spoon the soup into bowls. Finally top the soup with the remaining sour cream, extra cheese, crispy potato skins and a sprinkling of finely chopped chives. 
  • Category: Main
  • Method: Stove Top & Air Fryer
  • Cuisine: American
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