Easy Baked Potato Soup

3-4 med. potatoes, baked
5 bacon strips, cooked & crumbled
2 cans cr. of mushroom soup
1 can cheddar cheese soup
3 ½ cups milk
2 tsp garlic powder
2 tsp Worcestershire sauce
¼ tsp onion powder
¼ tsp pepper
Dash liquid smoke (optional)
Sour cream Grated cheddar cheese

Peel and dice baked potatoes, set aside. Cook the bacon, remove and drain, reserving 1 ½ tsp drippings. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke and potatoes to the drippings. Cook until heated through. Garnish with sour cream, bacon and cheese. Yield: 2 ½ quarts.
* Liquid smoke makes a difference!