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

How to Make Chedder Baked Potato Soup


  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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About Chedder Baked Potato Soup

Course/Dish: Cream Soups, Vegetable Soup

Show 2 Comments & Reviews

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