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Cheddar Baked Potato Soup

By Jean Reed
  • minutes
  • Serves

INGREDIENTS

1/2 tsp

Garlic powder

2

Russet potatoes, medium

1/2

Yellow onion

1

Sea salt & black pepper

4 tsp

Butter, organic

2 cups

Milk

2

blue containers (21 day fix®) of cheddar cheese, shredded