Bob Evans Cheddar Baked Potato Soup
recipe at a glance
5 stars - 13 reviews
ready in: 30-60 minutes
serves/makes: 6recipe id: 44197cook method: stovetop
1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
10 ounces milk
1 pound grated Cheddar cheese
4 cups whole milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 the broth, first measure of milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture 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. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
995 calories, 61 grams fat, 65 grams carbohydrates, 48 grams protein per cup
ratings & reviews
|Nov 26, 2013 dimplesMember since: November 26, 2013
This was a great recipe. Very easy to make and tastes just like Bob Evans! I boiled my potatoes about 10 minutes before adding to the soup and the consistency was perfect. I substituted half and half for the whole milk and used both sharp and mild cheddar cheese. It calls for grated cheese and I used shredded (takes a little longer to melt but works great). Will definitely make this again during colder months.
Nov 6, 2013 MC
This is a good and easy recipe for potato soup. I don't modify much other than to use sharp cheddar cheese and half and half instead of whole milk.
Aug 25, 2013 LosnucosMember since: August 25, 2013
I LOVED IT!! I did not have garlic salt so I added a little more salt and 2 crushed garlic cloves. I also added 1 more cup of cheese. Other than that it was amazing. Thank you this one is a keeper.
Jan 17, 2013 imhs1975
I am also wondering what size is the can of broth? I would love to make this soon!
Oct 29, 2012 Guest Foodie
Delicious!!! Followed receipt exactly. The only thing I would recommend is not pre boil diced potatoes . Cooking them for the additional 15 made them loose their firmness. That last 15 would have been sufficient.
Sep 18, 2012 debbie4momMember since: September 18, 2012
While I have not tried this recipe yet, I just wanted to note that the Weight Watcher points are incorrect. I put the nutritional information into my points plus calculator and I came up with 27. Since I absolutely love this soup and I order it every time we visit a Bob Evans, I was disappointed that the points were so high for one cup. BUT since we do not have a Bob Evans near us, I can use it as an excuse to continue to order it...high points or not!
Mar 17, 2011 Guest Foodie
just wondering.... what size can of soup & broth?
Nov 20, 2010 Guest Foodie
This really does taste like Bob Evans Cheddar Potato Soup. I'm very pleased with the taste. Make sure you use 2 big pots, one for the potatoes and one for the sauce before they are combined. Yum!
Feb 12, 2010 jengro65Member since: February 12, 2010
Great recipe! Although when I make it I prefer baking my potatoes. It gives it a hearty texture in my opinion.
Feb 10, 2010 dbaker
The texture was a little off. kinda lumpy.But I probably did something wrong. otherwise it was good,
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