Want that rich, creamy cheese-filled potatoe-y goodness of Bob Evan’s famous baked potato soup? This Copycat Bob Evan’s Cheddar Baked Potato Soup brings all the comfort of a cozy restaurant right into your kitchen with rich and creamy potatoes, tangy cheddar cheese, and crispy bacon.
Is there anything more cozy than a bowl of steaming hot baked potato soup filled with cheddar cheese, crispy bacon and all that creamy goodness? If you’ve ever had this classic Copycat Bob Evan’s Cheddar Baked Potato Soup, you are going to love this homemade version.
So rich and hearty– and made simply with ingredients you probably already have at home. Great for a warm supper, game day meal, or freezer-friendly pre-made recipe that you can enjoy over and over.
Why You Will Love This Recipe!
- Creamy & cheesy – Loaded with sharp cheddar for the ultimate comfort food.
- Better than takeout – Tastes exactly like restaurant potato soup, but IN-HOUSE!
- Frugal – Utilizes pantry and leftover baked potatoes.
- Make it Your Way— Mix in some bacon or ham, even broccoli for a variation.
- Great for meal prep – Store it, save, and reheat all week long.
Bob Evan’s Cheddar Baked Potato Soup Ingredients
- Campbell’s Cheddar Cheese Soup is a creamy cheesy soup base!
- Chick broth: The savory liquid you need to add depth and flavor
- Cheddar cheese: Freshly, freshly grated so it melts like absolute creamy luxury.
- Whole milk: Adds a creamy, luscious creaminess
- Butter: For flavor and creamy richness
- Cornstarch: To thicken soup for a creamy finish
- Salt: Adds flavor and evens out the taste uniformity
- Black pepper: Subtle heat combined with earthy flavor depth
- Onion powder: For more savory, aromatic and slightly oniony note
- Garlic salt: For a little salty flavor kick of it
- Potato: Chopped up and boiled for a sturdy soup consistency
How To Make Bob Evan’s Cheddar Baked Potato Soup
Step 1: In a large mixing bowl combine Cheddar cheese soup, chicken broth and whole milk. Mix until it is smooth and well combined.
Step 2: Add in cheddar cheese (if using pre-shredded your sauce may get clumpy) and stir just until melted and smooth. Keep stirring to avoid clumps.
Step 3: Melt butter in the pot, then stir cornstarch and cook until it is dissolved. Keep cooking, stirring occasionally, to let the soup thicken up to your liking.
Step 4: Add salt, black pepper, onion powder and garlic salt; mix well. Add more seasonings to taste, having the perfect flavor balance.
Step 5: Gently fold in the boiled, diced potatoes. Let it gently simmer for 5–10 minutes, so all the flavors can mingle and the potatoes can soak up the cheesy broth.
Copycat Bob Evan’s Cheddar Baked Potato Soup Recipe Tips
- Use cheddar cheese sharp for ooky and rich flavor.
- Ensure potatoes are completely cooked through to insure the very creamiest results.
- If the soup is too thick, add additional broth or milk.
- To give your soup a smooth texture, blend part of it in batches using a hand-held immersion blender.
- Double the recipe—it freezes beautifully!
Storing & Make Ahead Instructions
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm on the stovetop or in the microwave, adding a splash of milk or broth to return to its creamy texture.
Copycat Bob Evan’s Cheddar Baked Potato Soup Recipe Faqs
Can I use pre-shredded cheese as opposed to freshly grated? Yes, but freshly grated melts better. Who’s this recipe for? The secret to how to make mac and cheese in my opinion is simple: freshly shredded cheese — no pre-shredded cheese here because that has anti-caking agents, which causes clumping.
Is it possible to prepare this soup in advance? Absolutely! Don’t keep it in the fridge for more than 3 days. Simply reheat gently on the stovetop, this way it does not lose its creaminess.
Can you freeze this potato soup? It’s best when eaten immediately, but it is freezable. Due to the dairy you may get a strange texture when you reheat it.
How can I make it thicker? Stir in more cornstarch slurry (cornstarch mixed with cold water) a little at a time, until you get your preferred consistency.
What do you serve with white chili? Traditional toppings would be crumbled bacon, more cheddar cheese, chopped green onions or sour cream.
More Copycat Bob Evan’s Recipe
Bob Evans Sausage & Egg Breakfast Bowls Recipe
Copycat Bob Evans Colonial Dressing Recipe
Bob Evans Style Buttermilk Biscuits
Bob Evans Chicken Noodle Soup Recipe
Bob Evan’s Mushroom and Onion Chopped Steak Recipe
Bob Evan’s Fried Chicken Copycat Recipe
Bob Evans Pumpkin Bread Recipe
Bob Evan’s Hand-Breaded Chicken Tenders Recipe
Bob Evan’s Country-Fried Steak Recipe
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Copycat Bob Evan’s Cheddar Baked Potato Soup
Description
Ingredients
- 10 3/4 ounces Campbell’s condensed cheddar cheese soup
- 10 3/4 ounces Chicken broth
- 1 pound Cheddar cheese , grated
- 5 cups Whole milk ,
- 2 tablespoons Butter ,
- 2 tablespoons Cornstarch ,
- 1/2 teaspoon Salt ,
- 1/2 teaspoon Black pepper ,
- 1/2 teaspoon Onion powder ,
- 1/2 teaspoon Garlic salt ,
- 7 large Potatoes ,
Instructions
- In a large saucepan over medium heat, stir in 10 3/4 ounces Campbell’s condensed cheddar cheese soup , 10 3/4 ounces Chicken broth and 5 cups Whole milk Beat until smooth and thoroughly mixed.
- Add 1 pound Cheddar cheese while stirring slowly until smooth and melted. Keep stirring to avoid clumps.
- Add the 2 tablespoons Butter to melted; whisk in 2 tablespoons Cornstarch until it dissolves. Cook, stirring constantly, until the soup starts to thicken as much as you want.
- Season with 1/2 teaspoon Salt , 1/2 teaspoon Black pepper , 1/2 teaspoon Onion powder and g1/2 teaspoon Garlic salt . Season to taste with additional of your preferred seasoning, and receive a balanced flavor.
- Gently stir in the boiled, diced7 large Potatoes . Simmer until flavors have blended and potatoes have absorbed some of the cheesy broth, 5-10 minutes.
- Pour the hot soup into bowls, and top with more shredded cheddar cheese, bacon bits or chopped green onions if desired. Serve with warm bread for ultimate comfort food.
Equipment
- Saucepan
- Whisk
Nutrition
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