Looking for a delicious and creamy baked potato soup recipe that doesn't use chicken broth? Look no further! This recipe is sure to become a family favorite, with its rich flavor and easy prep.
Peel and dice potatoes. Boil in salted water until tender. Do not overcook. Strain off the water and set aside to cool.
While the potatoes cool, make the rest of the soup. In a large stock pot or Dutch oven, combine the cream soup, milk, sour cream, and spices. Stir until smooth and creamy.
Stir in the shredded cheddar cheese until it is fully melted and combined with the rest of the soup. Then gently stir in the cooked potatoes.
Simmer on low for 2 hours, stirring often to prevent scorching.
To serve, top with cooked bacon crumbles, fresh chives, and a dollop of sour cream (if desired).