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.