Potatoe Soup

* 3 to 4 medium baking potatoes, baked

* 5 bacon strips, diced

* 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted

* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

* 3-1/2 cups milk

* 2 teaspoons garlic powder

* 2 teaspoons Worcestershire sauce

* 1/2 teaspoon onion powder

* 1/4 teaspoon pepper
* 1 cup (8 ounces) sour cream
* Shredded cheddar cheese

* Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.

* Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, and reserved potatoes to the drippings.

* Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings