Copycat Bob Evans Cheddar Baked Potato Soup

Copycat Bob Evans Cheddar Baked Potato Soup

Rating:

(8 votes) 3 8

Cheddar and baked potatoes are a match made in heaven in this soup.

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Serving Size / Yield

6 servings

Ingredients

  • 110 oz. can condensed cheddar cheese soup
  • 1 can chicken broth
  • 10 oz. milk
  • 1 lb. Cheddar cheese, grated
  • 4 C. whole milk
  • 2 Tbs. butter
  • 2 Tbs. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic salt
  • 7 potatoes, diced

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Directions


  1. Add soup, 1/2 the broth, 10 oz. of milk, and stir.

  2. Add cheese and remaining milk.

  3. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup.

  4. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.

  5. Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat.

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