This comforting, warm & cheesy, rustic-style potato soup is full of flavor and big bites of baked potato. Serving alongside crispy potato skins makes this a hearty meal.
Can bake/prep potatoes day before
*Potatoes should yield about 6 cups of potato
**can sub 1 c. milk / 1 c. cream for half/half
SERVING OPTIONS: Fill fried skins OR bowls with soup, garnish with bacon and reserved cheese. You can also use fried skins to dip into soup.