Super Bowl Soup: Twice Baked Potato/Three Potato


Pumpkin Soup Sweet Potato Carrot Copy Space Above Below Vertical


It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

In case you didn’t know it’s Super Bowl time.  To me that  means friends, screaming, football, and tons of food. Since it’s likely that you are going to chow down on some greasy and heavy eats, why not start out the night with a healthier creation with my Twice Baked Sweet Potato/Three Potato Super Bowl Soup?

Quite the mouthful and maybe not the most creative title for this soup, but that is exactly what it is—a baked sweet potato and two other potatoes (russet and red) in a soup.

The baked sweet potato is then added to the soup mixture, blended together, where the new soup mixture is scooped into the shell of the sweet potato and baked again and volia the Twice Baked Sweet Potato/Three Potato Super Bowl Soup was born.

Did I lose you with that description? I hope not cause it’s really not as involved as it sounds and not even that difficult to prep. What results is a thick and creamy soup that is housed in the skin of the sweet potato, making it a smaller soup portion then a standard bowl. But, I think this size is an appropriate way to start the night, since I’m sure soup is not all that you are going to be eating!





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