Baked Potato Soup

Baked Potato Soup Recipe


Baked Potato Soup

Course: Main Dish
Keyword: Baked Potato Soup
Yield: 8 to 12 servings, depending on consistency chosen.
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  • 5 to 6 medium size potatoes peeled and cooked in water
  • 1 10.75-ounce can cream of mushroom or chicken soup
  • 1 8-ounce carton sour cream
  • 1 8-ounce carton French onion dip
  • 1 cup shredded Cheddar cheese
  • 5 slices crisp bacon crumbled
  • Milk or chicken broth to taste
  • Chopped chives bacon crumbles, shredded cheese for garnish optional


  • Slightly mash cooked potatoes and add soup, sour cream, dip, shredded cheese and crumbled bacon.
  • Add milk to get the consistency you want.
  • Garnish as desired.


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