Easy Baked Potato Soup

Quick and Easy and comforting


3-4 medium baked potatoes
5 bacon strips, diced
2 cans cream of potato soup
1 can cheddar cheese soup
3 1/2 cups milk
2 t garlic powder
2 t worcestershire sauce
1/2 t onion powder
1/4 t pepper
8 oz sour cream
shredded cheddar cheese

Peel and dice baked potatoes and set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp; remove the bacon and reserve 1-1/2 teaspoons of drippings. Add soups, milk, garlic powder, worcestershire sauce, onion powder, pepper and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes until heated, stirring occasionally. Stir in sour cream and cook for 1-2 more minutes until heated - do not boil. Garnish with cheddar cheese and bacon.