Ingredients
3 to 4 medium baking potatoes, baked5 bacon strips, diced2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted3-1/2 cups 2% milk2 teaspoons garlic powder2 teaspoons Worcestershire sauce1/2 teaspoon onion powder1/4 teaspoon pepperDash Liquid Smoke, optional1 cup sour creamShredded cheddar cheese
Preparation
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.
