Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

This is a great way to use up leftover baked potatoes.

Ingredients Nutrition


  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.


Most Helpful

This was delicious and went together quickly. I had leftover baked potato, from making baked potato skin appetizers, and this was the perfect way to use them up! I used fat free half and half because I had some of that I wanted to get rid of as well. It was creamy and delicious! Thanks for sharing this "perfect for a cold night" soup recipe!

Julie F January 17, 2013

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