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Easy Baked Potato Soup




Source of Recipe


bigoven.com


List of Ingredients




10 Servings 100% would make again

3 to 4 med Baking potatoes baked
5 Bacon strips
2 cans Cr. of Potato Soup 10-3/4oz.ea. undiluted
1 can Cheddar cheese soup undiluted
3-1/2 C. Milk
2 tsp. Garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. Onion powder
1/4 tsp. Pepper
dash Liquid smoke optional
1 C. Sour cream 8 oz.
Shredded cheddar cheese


Recipe



Dice the potatoes. If they are very clean, I prefer not to peel mine, but you can. Set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Remove to a paper towel to cool. Reserve 1 -1/2 teaspoons of the drippings in the Dutch oven or soup kettle.
Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke if desired, and reserved potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Crumble the cooled bacon and set aside. Stir the sour cream into the potato mixture and cook for 1-2 minutes or until heated through ( do not boil). Garnish each serving with cheddar cheese and bacon. Makes 10 servings (2-1/2 quarts).