Baked Potato Soup

This is a good comfort-food type of soup - one that brings back memories of coming inside from sledding or building a snowman as a child.   I  made a few adjustments from the original recipe - like doubling the amount of bacon (who doesn't like more bacon) and reducing the amount of garlic.  I am a lover of garlic, but it over-powered the other flavors.  Enjoy!

Ingredients:

3 to 4 medium baking potatoes, baked

1/2 lb bacon strips, diced

2 cans (10-3/4 ounces each) condensed cream of potato soup

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

3-1/2 cups milk

1 teaspoon 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

• 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.
• 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. Yield: 10 servings (2-1/2 quarts).

Originated from:  Taste of Home