Dice the potatoes. If they are very clean, I prefer not to peel mine, but you can. Set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Remove to a paper towel to cool. Reserve 1 -1/2 teaspoons of the drippings in the Dutch oven or soup kettle.
Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke if desired, and reserved potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Crumble the cooled bacon and set aside. Stir the sour cream into the potato mixture and cook for 1-2 minutes or until heated through ( do not boil). Garnish each serving with cheddar cheese and bacon. Makes 10 servings (2-1/2 quarts).
A very hearty soup not for those watching their weight. I have never made this without the liquid smoke, although I am sure it would still be edible. Very nice with some homemade bread slathered with butter. Why not?
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 10|
|Calories from Fat: 121 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 28.7mg||9 %|
|Sodium 739mg||25 %|
|Potassium 435.3mg||11 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.6g|
|Protein 5.6g||8 %|
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Calories per serving: 225
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