chedder baked potato soup

Name: Chedder Baked Potato Soup
Ingredients: - 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

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274 Pinches 1 Photo

malinda sargent

ARLINGTON, TX

Updated on Feb 10, 2011

from cdkitchen.com easy and delicious

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Ingredients

- 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

How To Make chedder baked potato soup

Step 1

Add 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.
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