Bob Evans Cheddar Baked Potato Soup
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk plus 1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon each salt, pepper, onion powder and garlic salt
7 medium potatoes, diced to 1-inch and boiled Add soup, 1/2 can broth, 1
can milk, and stir.
Add cheese and milk. Stir in cornstarch with the rest of the broth. Add
broth to soup. Add spices and butter. Bring to a boil, reduce heat and
simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more.
For the best taste, let cool and reheat.
To serve, top with chives and bacon bits.
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