Baked Potato Soup

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. Yield: 8 to 12 servings, depending on consistency chosen.


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Baked Potato Soup recipe from:

Betty B's Having a Party! A Holiday Dinner Party Cookbook

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