Chedder Baked Potato Soup

1
malinda sargent

By
@GREEKROSE2005

from cdkitchen.com easy and delicious

Rating:

★★★★★ 1 vote

Comments:

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-by-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.

Printable Recipe Card

About Chedder Baked Potato Soup

Course/Dish: Cream Soups, Vegetable Soup




Show 2 Comments & Reviews

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