[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Easy Baked Potato Soup[/title][fusion_text]Week of October 6th to October 10th, 2008
EASY BAKED POTATO SOUP
4 Baking Potatoes, baked 5 Bacon Strips, diced
2 Cans Cream of Potato Soup,, undiluted 1 Can 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 Dash Liquid Smoke, optional
1 Cup Sour Cream Shredded Cheddar Cheese
Peel and dice the baked potatoes, set aside. In a Dutch oven or soup kettle, cook the bacon until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp. drippings. 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. Stir in sour cream, cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Makes 2 1/2 quarts.
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