Chedder Baked Potato Soup

malinda sargent


from easy and delicious

★★★★★ 1 vote


1 can campbell's cheddar cheese soup
1 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 salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch baked or boiled


1Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture 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.

About Chedder Baked Potato Soup

Course/Dish: Cream Soups, Vegetable Soup