ampbell's Cheddar Cheese Soup - 1 can
Chicken Broth - 1 can
Potatoes - 7 medium size (cut in 1 inch cubes)
Grated cheddar cheese - 1lb
Whole milk - 4 cups
Butter - 2 tbsp
Corn starch - 2 tbsp
Salt, pepper, onion powder, garlic salt - 1/2 tsp
each
-
Boil the potatoes until soft.
-
In a large pot, add in cheese soup,
chicken broth, milk. Stir and bring to a boil.
-
Add in cheese, corn starch, butter,
and seasonings. When it's boiling again, reduce
heat and simmer for 15 to 20 minutes and add in
the potatoes.
-
Simmer for another 15 minutes. Top
off with chives and bacon bits.
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