This stick-to-your-bones potato soup has only 5 ingredients, making it a quick-fix for a warm, weeknight meal.
Makes 6 servings.
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
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.