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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. Ingredients:
3 to 4 medium baking potatoes, baked |
5 bacon strips, diced |
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
3-1/2 cups 2% milk |
2 teaspoons garlic powder |
2 teaspoons worcestershire sauce |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
dash liquid smoke, optional |
1 cup (8 ounces) sour cream |
shredded cheddar cheese |
Directions:
1. Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
3. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).
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