Baked Potato Soup
- 6 russet potatoes, peeled and sliced into 1-inch cubes
- 4 cans of cream of potato soup
- milk
- 8 oz shredded mozzarella
- 8 oz shredded cheddar
- 2 cloves of garlic, minced
- salt and pepper
- sour cream, butter, bacon, chives
Boil potatoes in a large pot until tender (about 20 minutes). While potatoes are cooking, make the bacon. When the potatoes are tender, drain, add back to pot, and using a potato masher mash potatoes slightly- you don't want them to be mush- just broken up a bit. Pour in soup and 4 cans of milk (I sometimes do 3 cans of milk and 1 can of half and half) and stir until combined. Add shredded cheeses, garlic, and salt and pepper and stir until melted and combined. You're done! Serve hot with bacon, sour cream, chives, and extra shredded cheddar. I usually reserve a little bacon for a topping and then add the rest to the pot.
