Bob Evans Cheddar Baked Potato Soup
Bob Evans Cheesy Potato Soup is comfort food at its finest. A thick cheddar-based soup that is just oozing with cheesy flavor filled with little bites of fluffy baked potato. This is a soup that is perfect for those cold nights when you just want a warm blanket and a hug!
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We’re going to call this semi-homemade because I started with cheddar cheese soup – but let me tell you – Bob Evans Cheddar Baked Potato Soup is sooooooo cheesy – so I decided to start with the cheese soup and then doctor it up with all the goods: more cheese and milk!
You also need to bake the potatoes first otherwise it’s not “baked potato” soup – right? Next time, I might try and peel them before baking as getting that peel off was NOT fun! But this definitely gives the potatoes the fluffy texture.
Bob Evans Cheddar Potato Soup Ingredients
Bob Evans Cheesy Potato Soup is a simple soup – it’s a super cheesy creamy thick soup with small pieces of fluffy baked potato. Topped with bacon and chives – for added texture and yum! Here’s what you’ll need and a few notes:
- Potatoes – medium russet potatoes – I went really traditional with this because russet potatoes are the standard for baked potatoes and if we’re not mashing them into the soup (like you might with a Yukon Gold) – then we need them to hold together. Russets are perfect!
- Cheese – cheddar & Velveeta – you can go all cheddar here but I thought Velveeta might help match that creamy texture
- Liquids – chicken broth, cheese soup and milk – these all come together for the creaminess without having to make a roux (bah – who needs flour!)
- Seasonings – corn starch, salt, pepper, garlic salt, onion powder
- Toppings – crumbled bacon & chives (or green onions) – I always use real bacon vs those packaged bacon bits – the difference is incredible!
Make it Quicker & Easier
- Canned Diced Potatoes – this is a huge cheat step – but hey – it saves you an hour! Be sure to add the potatoes at the end because they’re already cooked – they just need to be heated through.
- Small Batch? If you’re a household of 1-2 – use the cheese soup and doctor it up with a little milk and cheese and 2 potatoes
What to Serve with Cheesy Potato Soup
Any Bob Evans recipe isn’t complete without a side of Bob Evans Banana Bread! This Cheddar Baked Potato Soup is also very hearty – so just put together a side salad – like the Texas Roadhouse Salad and you’ll be good to go!
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Bob Evans Cheddar Baked Potato Soup
Ingredients
- 5 medium Russet potatoes
- 2 cans condensed cheddar cheese soup 10.75 ounce size each
- 4 cups milk
- 2 cups chicken broth
- 2 tbsp cornstarch
- 1 cup cheddar cheese grated
- 1 cup velveeta cheese diced
- 1/4 tsp coarse sea salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic salt
- 2 slices bacon cooked & crumbled
- 2 tbsp chives
Instructions
- Scrub potatoes and bake in preheated oven at 400º for 1 hour. Cool in ice bath and peel potatoes (the hardest part of the recipe). Dice into small cubes. (You can peel the potatoes before you bake – I would just cover them with foil if you do.)5 medium Russet potatoes
- In a Dutch oven, stir the cheese soup and the milk in a Dutch Oven over medium-high heat and bring to a simmer.2 cans condensed cheddar cheese soup, 4 cups milk
- In a small bowl, whisk together the cornstarch and broth. Whisk broth into the soup mixture and add cheddar cheese, Velveeta, salt, pepper, onion powder and garlic salt.2 cups chicken broth, 2 tbsp cornstarch, 1 cup cheddar cheese, 1 cup velveeta cheese, 1/4 tsp coarse sea salt, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/4 tsp garlic salt
- Bring the soup to a simmer and let cook, stirring occasionally, for 10 minutes.
- Add the cooked potatoes and let the soup simmer for 10 minutes longer.
- Serve with chopped chives, bacon bits, and additional shredded cheese, if desired.2 slices bacon, 2 tbsp chives
