Bob Evans Cheddar Baked Potato Soup

Yield: 4 servings

Ingredients

• 1 can Campbell's Cheddar Cheese Soup
• 1 (14.5 ounce) can chicken broth
• 1 pound grated Cheddar cheese
• 4 cups whole milk + 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

Instructions

1. Add soup, 1/2 can broth, 1 can milk, and stir.
2. Add cheese and milk.
3. Stir in cornstarch with the rest of the broth. Add broth to soup.
4. Add spices and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
5. Add boiled potatoes and simmer 15 minutes more.
6. For the best taste, let cool and reheat.
7. To serve, top with chives and bacon bits.

Attribution

Posted by CookinMom at Recipe Goldmine - May 4, 2001

Source: Posted by: liz Sunday, 28 May 2000