Saturday, May 9, 2009
Last month my friend Shelby was the winner of the Iron Chef Challenge. I agree that Shelby's crockpot recipe was a winner! This month I decided to join in the new challenge - potatoes! There is a potato soup recipe that I love, love, love! You may remember this specific recipe from one of this winter's Souper Saturdays, but I will re-post it now.
Easy Baked Potato Soup
3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups milk
2 teaspoons 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
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).