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 boyfriend when he arrives home from work.
What You Need:
(Makes: 10 servings or 2 & 1/2 quarts)
3 to 4 medium baking potatoes, baked with the skin on
5 bacon strips, diced
2 cans (10 & 3/4 ounces each) of condensed cream of potato soup, undiluted
1 can (10 & 3/4 ounces) of condensed cheddar cheese soup, undiluted
3 & 1/2 cups of milk
2 teaspoons of garlic powder
2 teaspoons of Worcestershire sauce
1/2 teaspoon of onion powder
1/4 teaspoon of pepper
Dash of Liquid Smoke*, (optional)
1 cup (8 ounces) of sour cream
Shredded cheddar cheese
What to Do:
STEP 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 the bacon, reserving 1 &1/2 teaspoons of the drippings.
STEP 2) Add the cream of potato soup, cheddar cheese soup, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
STEP 3) Cook the soup, 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. Serve warm.
STEP 4) Enjoy!
*Note: I bought the Liquid Smoke at Walmart in the barbeque sauce aisle.