Bob Evan's Cheddar Baked Potato Soup
Created by sweety_Lisa on August 3, 2012
- Servings: 6
- Prep Time: 5m
- Cook Time: 30m
- Recipe #6103
Ingredients
- 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
- 1 (10 ounce) can chicken broth
- 10 ounces whole milk
- 1 pound grated cheddar cheese
- 4 cups whole milk
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 7 medium potatoes, oven baked, peeled then diced to 1-inch cubes
- Salt & pepper
How to Make
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Step 1: Add condensed soup, 1/2 the chicken broth, 10 ounces of milk (first measure of milk) and stir. Add cheese and remaining 4 cups whole milk. Stir in cornstarch with the remaining chicken broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
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Step 2: Add cubed baked potatoes and simmer 15 minutes more. Season with salt and pepper. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
Nutritional Facts
- Serving Size: 1 (568.3 g)
- Calories 1215.7
- Total Fat - 64 g
- Saturated Fat - 31.9 g
- Cholesterol - 184.9 mg
- Sodium - 2200.5 mg
- Total Carbohydrate - 97.1 g
- Dietary Fiber - 7.6 g
- Sugars - 12 g
- Protein - 62 g
- Calcium - 1395.8 mg
- Iron - 4.8 mg
- Vitamin C - 33.9 mg
- Thiamin - 0.6 mg