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Twice Baked Potato Soup

Twice-Baked Potato Soup with Crispy Skins Recipe

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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 735
Ingredients Method Notes

Ingredients
  

  • 3 lbs russet potatoes (about 3 large)
  • 4 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup sour cream, plus more for serving
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • ¼ cup chopped fresh chives
  • Salt and black pepper
  • Neutral oil, for rubbing the potatoes

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick, rub with oil and salt, and bake directly on the rack for 50 to 60 minutes until tender.
  2. Cool the potatoes slightly, halve lengthwise, scoop most of the flesh into a bowl, cut skins into strips, toss with oil and salt, and bake at 400°F for 10 to 12 minutes until crisp.
  3. Melt butter in a Dutch oven over medium heat, cook bacon until crisp, remove bacon, then sauté onion and garlic in the drippings until soft.
  4. Add potato flesh, broth, milk, and cream, bring to a simmer, cook 10 minutes, blend with an immersion blender, then stir in sour cream, half the cheese, half the crumbled bacon, most of the chives, and salt and pepper to taste.
  5. Ladle soup into bowls, top with crispy potato skins, remaining bacon and cheese, a dollop of sour cream, and chives. Serve immediately.

Notes

The potatoes need to cool just enough to handle before scooping and slicing the skins, about 10 minutes. The crispy skins are best right out of the oven, so time them to finish just before serving. If you’re making the soup ahead, store the skins separately and re-crisp them briefly before topping.