Baked Potato-Cheddar Soup

By carvalhohm

Leah Hickman, Pataskala, OH, 5 Ingredients or Less, Gooseberry Patch

OCTOBER 2012

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Rate this recipe 4.3/5 (18 Votes)

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Ingredients

2 10-3/4 oz. cans cream of potato soup
2 15-oz. cans sliced potatoes, drained
1 pint whipping cream
1 cup milk
1 cup shredded Cheddar cheese

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Pour soups, potatoes, whipping cream and milk into an ungreased 2-quart casserole dish; mix well. Cover and bake at 400 degrees for 45 minutes to one hour. Ladle into serving bowls; sprinkle with cheese.