Ingredients:
1 (10 3/4 ounce) cans campbell’s condensed cheddar cheese soup
1 (10 3/4 ounce) cans chicken broth
1 lb cheddar cheese, grated
4 cups whole milk, plus
1 (10 3/4 ounce) cans full whole 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 and boiled
Directions:
Add soup, 1/2 can broth, 1 can milk and stir.
Add cheese and milk.
Stir in corn starth to the rest of broth, then add 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.
Top with chives and bacon bits.
*For best results, chill soup and reheat.
Servings: 6-8
Time preparation: 20 min.
Time total: 65 min.