Baked Potato Soup
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.
Servings: 6
Ingredients
- 2 pounds potatoes, peeled and diced
- 2 cans cream of mushroom soup (10.5 ounces each)
- ¼ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 container sour cream (8 ounces)
- 2 cups milk
- ½ teaspoon black pepper
- salt to taste
Instructions
- 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).