Bob Evan's Cheddar Baked Potato Soup

• (10 3/4 ounce) can campbell's condensed cheddar cheese soup1 can
• (10 3/4 ounce) can chicken broth↗1 can
• lb cheddar cheese, grated↗1 lb
• cups whole milk, plus↗4 cups
• (10 3/4 ounce) can full whole milk↗1 can
• tablespoons butter↗2 tablespoons
• tablespoons cornstarch↗2 tablespoons
• teaspoon salt↗1⁄2 teaspoon
• teaspoon pepper↗1⁄2 teaspoon
• teaspoon onion powder↗1⁄2 teaspoon
• teaspoon garlic salt1⁄2 teaspoon
• medium potatoes, diced and boiled↗7

Step-by-step instructions

1. 1

   Add soup, 1/2 can broth, 1 can milk and stir.

2. 2

   Add cheese and milk.

3. 3

   Stir in corn starth to the rest of broth, then add to soup.

4. 4

   Add spices and butter.

5. 5

   Bring to a boil, reduce heat and simmer for 15-20 minutes.

6. 6

   Add boiled potatoes and simmer 15 minutes more.

7. 7

   Top with chives and bacon bits.

8. 8

   *For best results, chill soup and reheat.