Baked Potato-Cheddar Soup
By carvalhohm
Leah Hickman, Pataskala, OH, 5 Ingredients or Less, Gooseberry Patch
OCTOBER 2012
- 6
4.3/5
(18 Votes)
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
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.