1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk plus 1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon each salt, pepper, onion powder
and garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk.
Stir in cornstarch
with the rest of the broth. Add broth to soup.
Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20
minutes.
Add boiled potatoes and simmer 15 minutes more.
For the best taste, let cool and reheat.
To serve, top with chives and bacon bits.
Servings: 4
