1 can Campbell’s Cheddar Cheese Soup

1 can chicken broth

1 pound grated Cheddar Cheese

4 cups whole milk + 1 soup can

2 Tablespoons butter

2 Tablespoons Corn Starch

Salt, Pepper, Onion powder and Garlic salt − 1/2 teaspoon each

7 medium potatoes, diced to 1″ and boiled

Add soup, 1/2 can broth, 1 can milk, and stir.

Add in cheese, and milk.

Stir in cornstarch with rest of broth, 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 the best taste, let cool and reheat.