Bob Evans Cheddar Baked Potato Soup

• porcijos: 6 servings
• bendras laikas: 45 minutes

Ingredientai

1 can (10.75 ounce size) condensed cheddar cheese soup

1 can chicken broth

1 1/4 cup 2% milk

1 pound grated Cheddar cheese

4 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 medium cooked potatoes, peeled and diced

Nurodymai

Combine the cheese soup, half of the broth, and 2% milk in a large saucepan over medium-high heat. Mix well.

Add the grated cheese and whole milk. In a small bowl, whisk together the cornstarch and remaining broth. Stir it into the soup. Stir in the butter, salt, pepper, onion powder, and garlic salt.

Bring the soup to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 15 minutes.

Add the cooked potatoes and let the soup simmer for 15 minutes longer.

Serve immediately or refrigerate the soup and reheat it for best flavor.

Serve the soup with chopped chives, bacon bits, and additional shredded cheese, if desired.

Pastabos

Use a heavy-bottomed pot to prevent the soup from sticking and burning.

Stir the soup regularly while cooking so it doesn't burn.

For a smoother soup, add half of the potatoes and then puree it (either in a blender or using an immersion blender) and then add the remaining potatoes (or blend it with all of the potatoes).

Garnish with fresh chives, bacon bits, and extra cheese.

Serve with crusty bread or a green salad for a complete meal.

Try oven roasting the potatoes (with seasoning) before adding them for a deeper flavor.

Let the soup cool slightly before serving, as it will be very hot.

Adjust the consistency to your liking by adding more milk or broth if needed.

Mityba

• Porcijos Dydis: per cup
• Kalorijos: 995