2 cans 10 3/4oz each condensed cream of patato soup, undiluted
1 can 10 3/4oz condensed cheddar cheese soup, undiluted
3 1/2 cups milk
2 tsp garlic powder
2 tsp Worcestershire sauce
1/2 tsp onion powder
1/4 tsp pepper
1 cup 8oz sour cream
shredded cheddar cheese
Instructions
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 tsp drippings
Add teh soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and reserved potatoes to the drippings. Cook, uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1 to 2 minutes or until heated through. DO NOT BOIL.
Garnish with cheddar cheese and bacon
Originally Submitted
2/25/2013
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