Bob Evan'S Cheddar Baked Potato Soup

• 1 (10 3/4 ounce) can campbell's condensed cheddar cheese soup
• 1 (10 3/4 ounce) can chicken broth
• 1 lb cheddar cheese, grated
• 4 cups whole milk, plus
• 1 (10 3/4 ounce) can 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

1. Add soup, 1/2 can broth, 1 can milk and stir.
2. Add cheese and milk.
3. Stir in corn starth to the rest of broth, then add to soup.
4. Add spices and butter.
5. Bring to a boil, reduce heat and simmer for 15-20 minutes.
6. Add boiled potatoes and simmer 15 minutes more.
7. Top with chives and bacon bits.
8. *For best results, chill soup and reheat.

campbells condensed, chicken broth, cheddar cheese, milk, milk, butter, cornstarch, salt, pepper, onion powder, garlic salt, potatoes

Taken from www.food.com/recipe/bob-evans-cheddar-baked-potato-soup-126809 (may not work)