Copycat Bob Evan's Cheddar Baked Potato Soup
Description
Get cozy with this Copycat Cheddar Baked Potato Soup Recipe! Cheesy, creamy and full of bacon, this easy homemade soup is way better than takeout.
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
Serving: 1ServingCalories: 851kcalCarbohydrates: 94gProtein: 34gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 113mgSodium: 1470mgPotassium: 2419mgFiber: 10gSugar: 14gVitamin A: 1419IUVitamin C: 85mgCalcium: 857mgIron: 4mg