Easy Baked Potato Soup

Ingredients:
• 3 to 4 medium baking potatoes, baked
• 5 bacon strips, diced
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 3-1/2 cups 2% milk
• 2 teaspoons garlic powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Dash Liquid Smoke, optional
• 1 cup (8 ounces) sour cream
• Shredded cheddar cheese

Directions
• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Enjoy!