This yummy Potato Soup is sure to warm and fill every tummy!
- 10 medium baking potatoes
- 1 medium onion
- 2 (14-ounce) cans chicken broth
- 1 (10.5-ounce) can cheddar cheese soup, undiluted
- 5 cups milk
- 1 (8-ounce) container sour cream
- 1 1/2 tablespoons salt
- 1/2 cup butter
- 2 cups shredded cheddar cheese
Bake 5 of the potatoes. (We typically do it in the microwave to save time and it seems to work perfectly, but you can do them in the oven if you prefer.)
Peel the other 5 potatoes and dice them roughly.
Chop the onion.
Combine the diced raw potatoes and chopped onion with the salt and the 2 cans of chicken broth in a large stock pot.
Simmer until potatoes are done.
Once the potatoes are soft, mash everything in the stock pot together with a potato masher.
Add the cheddar cheese soup, sour cream, butter and milk.
Stir to combine and heat through.
Peel and roughly chop the baked potatoes and add them to the soup along with the cheddar cheese.
Season to taste.
Top with chopped green onions, more cheddar cheese, and crumbled bacon if desired.