Bob Evans' Cheddar Baked Potato Soup

Recipe Ingredients

1		Campbell's cheddar cheese soup
1		Chicken broth
1 lb	454g / 16oz	Grated Cheddar cheese
4 cups	948ml	Whole milk - plus
1		Soup can milk
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic salt
7 teaspoons	35ml	Potatoes - diced to 1", (medium)
		And boiled

Recipe Instructions

Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk. Stir cornstarch into the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15 to 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.

This recipe yields 4 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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