Twice-Baked Potato Soup
All the flavors of a family-favorite side dish combine with Swanson® Chicken Broth for an equally favorite soup.
Recipe from Swanson Broth & Stock
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Heat the oven to 425 degrees F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese andor sour cream.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
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