Made this soup tonight, it was fantastic. Topped it with shredded cheddar as suggested and a dollop of sour cream, crumbled bacon and scallions. We call it twice baked potato soup!!
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
- 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.
Only you will be able to view, print, and edit this note.Add Note