Baked Potato-Cheddar Soup

 Recipe
This stick-to-your-bones potato soup has only 5 ingredients, making it a quick-fix for a warm, weeknight meal.

Yield:

Makes 6 servings.

Recipe from

Gooseberry Patch

Ingredients

2 10-3/4 oz. cans cream of potato soup
2 15-oz. cans sliced potatoes, drained
1 pint whipping cream
1 cup milk
1 cup shredded Cheddar cheese

Preparation

Pour soups, potatoes, whipping cream and milk into an ungreased 2-quart casserole dish; mix well. Cover and bake at 400 degrees for 45 minutes to one hour. Ladle into serving bowls; sprinkle with cheese.

Note:

Leah Hickman, Pataskala, OH,

5 Ingredients or Less

October 2012
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