Cheddar Baked Potato SoupPosted at April 12, 2016 by admin on category Soups
1 can Campbell’s Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt – 1/2 teaspoon each
7 medium potatoes, diced to 1″ and boiled
Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and
milk. Stir in cornstarch with rest of broth, add 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. Top with chives and
bacon bits. For the best taste, let cool and reheat.