Easy Baked Potato Soup

• 4 medium baking potatoes, baked
• 5 bacon strips, diced
• 2 cans (10-3/4 oz each) condensed cream of potato soup, undiluted
• 1 can (10-3/4 oz) condensed 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
• 1 c. (8 oz) sour cream
• Shredded Cheddar cheese
• Dash liquid smoke, optional

1. Peel and dice the baked potatoes; set aside.
2. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp.
3. Using a slotted spoon, remove to paper towels.
4. Drain, reserving 1 1/2 teaspoons dripping.
5. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke (if desired) and reserved potatoes to the drippings.
6. Cook, 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).
7. Garnish with cheddar cheese and bacon.
8. Serves 10.

baking potatoes, bacon, condensed cream, cheddar cheese soup, milk, garlic powder, worcestershire sauce, onion powder, pepper, sour cream, cheddar cheese, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34910 (may not work)