Cheddar Baked Potato Soup
1 (10.75 ounce) can Cheddar Cheese Soup
1 (10.5 ounce) can chicken broth
4 cups grated cheddar cheese
4 cups whole milk + plus soup can
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, boiled
In saucepan, combine soup, half of broth and 1 soup can milk, stir. Add cheese and remaining milk. Stir in corn starch with remaining broth. Add broth to soup. Add spices and butter. Bring to a boil. Reduce heat. Simmer for 15 to 20 minutes. Add boiled potatoes. Simmer for 15 minutes.
Note:
For best flavor, let cool and reheat. To serve, top with chives and bacon bits.
Makes 4 servings.