Cheddar Cheese Baked Potato Soup

25 / 7 oz. Servings


6 ea Medium Baked Potatoes, remove skin
1 lb Bacon, cooked
1 #10 can Muy Fresco Cheddar Cheese Sauce
¾ qt Milk
Parsley, chopped to garnish  


  • Dice 3 potatoes and mash 3 potatoes
  • Chop the bacon into 1/4” pieces; reserve ½ cup bacon for garnish
  • Combine potatoes, AFP Cheddar Cheese Sauce, bacon and milk into large heavy gauge sauce pot and simmer for 10 minutes
  • Serve in bowls and garnish with remaining bacon and chopped parsley