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Bob Evans Cheddar Baked Potato Soup

on January 19, 2013

INGREDIENTS:

1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
10 ounces 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 potatoes, diced to 1-inch and boiled

DIRECTIONS:

Add soup, 1/2 the broth, first measure of 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.

NUTRITION:

995 calories, 61 grams fat, 65 grams carbohydrates, 48 grams protein per cup.

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