Bob Evans Cheddar Baked Potato Soup

Ingredients: 1 can Campbell's Cheddar Cheese Soup 1 can chicken broth 1 pound grated Cheddar cheese 4 cups whole milk 1 soup can milk 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 and boiled Directions: Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture 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.

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