All the goodness of a twice-baked potato in a quick and easy soup. I like to bake a big batch of potatoes all at once, then use them for homemade hashbrowns and this bowl of comfort during the week. Topped with cheese and bacon, how can you go wrong?
Twice-Baked Potato Soup
- ½ cup butter
- ¼ cup onion
- ½ cup flour
- 2 cups chicken stock
- 4 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 cups peeled and cubed baked potatoes
- 1 cup sour cream
- 10 slices bacon, cooked and crumbled
- ½ cup sliced green onions (or chives!)
- 1-2 cups shredded cheddar cheese
Melt butter in a large saucepan over medium heat. Add onion and cook until translucent. Whisk in flour. Cook and stir about 3 minutes. Slowly whisk in chicken stock. Cook, stirring constantly, until thickened. Stir in milk, salt, and pepper. Do not boil.
Add potatoes. Cook until warm, stirring occasionally, about 10 minutes. Stir in sour cream. Serve soup topped with bacon, green onions, and shredded cheddar.