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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


  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 15-20 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.

Servings: 4

Posted by CookinMom at Recipe Goldmine - May 4, 2001

Source: Posted By: liz Date: Sunday, 28 May 2000

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