Easy Baked Potato Soup - cooking recipe

Ingredients

3-4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 oz. each) condensed cream of potato soup, undiluted
1 can (10-3/4 oz.) condensed cheddar cheese soup, undiluted
3-1/2 c. milk
2 tsp. garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/4 tsp. pepper
1 c. (8 oz.) sour cream
Shredded cheddar cheese

Preparation

Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.