Baked Potato-Cheddar Soup

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.


  • 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


  1. 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.
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