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Copycat Bob Evans Cheddar Baked Potato Soup
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Make this favorite cheesy potato soup from Bob Evans at home!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
13 reviews
3 comments
ingredients
1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
1 1/4 cup 2% 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 cooked potatoes, peeled and diced
directions
Combine the cheese soup, half of the broth, and 2% milk in a large saucepan over medium-high heat. Mix well.
Add the grated cheese and whole milk. In a small bowl, whisk together the cornstarch and remaining broth. Stir it into the soup. Stir in the butter, salt, pepper, onion powder, and garlic salt.
Bring the soup to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 15 minutes.
Add the cooked potatoes and let the soup simmer for 15 minutes longer.
Serve immediately or refrigerate the soup and reheat it for best flavor.
Serve the soup with chopped chives, bacon bits, and additional shredded cheese, if desired.
recipe tips
Use a heavy-bottomed pot to prevent the soup from sticking and burning.
Stir the soup regularly while cooking so it doesn't burn.
For a smoother soup, add half of the potatoes and then puree it (either in a blender or using an immersion blender) and then add the remaining potatoes (or blend it with all of the potatoes).
Garnish with fresh chives, bacon bits, and extra cheese.
Serve with crusty bread or a green salad for a complete meal.
Try oven roasting the potatoes (with seasoning) before adding them for a deeper flavor.
Try different types of cheese.
Let the soup cool slightly before serving, as it will be very hot.
Adjust the consistency to your liking by adding more milk or broth if needed.
common recipe questions
Can I use fresh cheddar cheese instead of condensed soup?
Yes, you can use additional fresh cheddar cheese, but you may need to adjust the thickness of the soup with additional liquid.
What can I substitute for chicken broth?
Vegetable broth can be used as a substitute.
Is whole milk necessary or can I use a lower-fat milk?
Whole milk gives the soup a richer flavor, but you can use a lower-fat milk for a lighter version.
How can I thicken the soup if it's too thin?
You can mix additional cornstarch with a small amount of cold water and stir it into the soup.
Can I add other seasonings?
Add additional seasonings like thyme, rosemary, or paprika for different flavors.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this potato soup?
Freezing is not recommended as dairy-based soups can separate when thawed.
What's the best way to reheat the soup?
Reheat gently on the stovetop over low heat, stirring occasionally. You can also microwave it. Start out at 50-70% power, stirring frequently, until heated through.
Can I add vegetables to this soup?
Yes, you can add vegetables like sliced carrots, celery, or leeks.
Is it necessary to peel the potatoes?
It’s a personal preference. Unpeeled potatoes add more texture, peeled potatoes give a smoother texture.
tools needed
Large Saucepan: To combine the cheese soup, chicken broth, and milk, as well as cook the soup over medium-high heat.
Whisk: For combining the cheese soup, broth, and milk in the saucepan.
Small Bowl: To mix together the cornstarch and remaining chicken broth before adding it to the soup in the saucepan.
Stirring Spoon: Used to stir in the grated cheese, whole milk, cornstarch mixture, butter, salt, pepper, onion powder, and garlic salt as the soup cooks.
Cutting Board and Knife: To peel and dice the cooked potatoes before adding them to the soup.
what goes with it?
Caesar Salad: Balance out the richness of the cheddar baked potato soup with a refreshing classic Caesar salad.
Garlic Breadsticks: Slice up some garlicky breadsticks to serve alongside the potato soup. The crispy exterior and soft interior of the breadsticks will be the perfect vehicle for soaking up every last drop of that delicious soup.
Baked Ham: the salty richness of baked ham will provide a nice contrast to the creamy soup.
Buffalo Chicken Wings: add a little heat to your meal by pairing the soup with some tangy buffalo chicken wings.
beverage pairings
Wine Pairings
Chardonnay: The creamy texture of this wine compliments the richness of the cheese and cream in the soup. Look for one with hints of vanilla and oak for a delicious pairing.
Merlot: A medium-bodied red wine like Merlot can also work well with the hearty flavors of the soup. Its soft tannins and fruit-forward notes can enhance the savory elements of the dish.
Rose: For those who like a lighter option, a dry Rose with its vibrant fruit flavors can provide a refreshing contrast to the richness of the soup. Look for one with notes of strawberry and watermelon for a fun pairing.
Other Alcohol Pairings
Cider: A nice apple cider can offer a tangy and slightly sweet balance to the cheesy and creamy components of the soup. Its crisp acidity can cut through the richness of the dish.
IPA: An IPA with its hoppy bitterness can cut through the creaminess of the soup and balance it out. Look for one with citrusy notes to complement the flavors in the dish.
Moscow Mule: The zesty flavors of a Moscow Mule can add a refreshing kick to each spoonful of the soup. The ginger beer and lime juice can provide a lovely contrast to the richness of the cheese and cream.
Non-Alcoholic Pairings
Tomato Juice: The acidity and bold flavor of tomato juice can be a great match for the richness of the potato soup. It can offer a nice contrast and provide a zesty kick to each spoonful.
Hot Tea: A cup of hot tea, whether herbal or black, can be a comforting and warming pairing for the cheesy potato soup.
Lemonade: A glass of refreshing lemonade can provide a citrusy and sweet balance to the savory and creamy soup. It's a simple and classic pairing that can be quite satisfying.
nutrition data
995 calories, 61 grams fat, 65 grams carbohydrates, 48 grams protein per cup.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
June 10, 2019
Bob Evans is better but I will make it again but add a stalk of celery 😉 I'd like to freeze some
i loved this! i used frozen potatoes because my peeler broke and it tasted just fine!
November 7, 2014
Entire family loved this soup!
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.
November 6, 2013
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.
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.
I am also wondering what size is the can of broth? I would love to make this soon!
October 29, 2012
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.
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!
just wondering.... what size can of soup & broth?
November 20, 2010
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!
February 12, 2010
Great recipe! Although when I make it I prefer baking my potatoes. It gives it a hearty texture in my opinion.
February 10, 2010
The texture was a little off. kinda lumpy.But I probably did something wrong. otherwise it was good,
November 17, 2009
I tried this because my wife really loves the Bob Evans version. I used a bag of frozen diced potatos because I am lazy and it turned out great. I am sure it is better with doing the hard way too but my way worked out fine.
May 30, 2009
This was absolutely delishious. I would make it every week if i could.
November 1, 2007
This is an amazing recipe. Also, I used leftover baked potatoes instead of using the boiled potatoes that the recipe actually called for. I've never made it otherwise, so don't know how it tastes with the boiled potatoes. But if you like it that way, it's a guarantee that you'll love it with the baked potatoes as well!!