“This is a great way to use up leftover baked potatoes.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pierce potatoes with a fork and bake in a 400° oven for 1 our or until tender when pierced. Peel when cool enough to handle; dice into small cubes and set aside.
  2. Heat oil in medium-sized pot over medium-low heat. Stir in onions; cover and cook 10 minutes until soft, but not brown. Add garlic and cook 2 minutes longer. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
  3. Add remaining potatoes to soup and stir gently to reheat. Ladle into serving bowls, top with sour cream and sprinkle with toppings.

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