Bob Evans Cheddar Baked Potato Soup: A Cozy Classic Recreated

The scent of warm cheese and potatoes – it’s a memory etched in my childhood. Growing up, a visit to Bob Evans wasn’t complete without a steaming bowl of their Cheddar Baked Potato Soup. It was more than just a meal; it was comfort in a bowl, a culinary hug on a chilly day. Now, after years of searching for that perfect copycat recipe, I’m thrilled to share a version that comes incredibly close to capturing that nostalgic flavor.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Not Gluten-Free (contains cornstarch), Not Dairy-Free

Ingredients

• 1 (10 3/4 ounce) can Campbell’s Condensed Cheddar Cheese Soup
• 1 (10 3/4 ounce) can Chicken Broth
• 1 lb Cheddar Cheese, grated
• 4 cups Whole Milk, plus
• 1 (10 3/4 ounce) can Whole Milk
• 2 tablespoons Butter
• 2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Salt
• 7 medium Potatoes, diced and boiled

Optional toppings:

• Chives, chopped
• Bacon bits

Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Whisk
• Cutting board
• Knife
• Potato peeler (optional, depending on preference)

Instructions

1. In a large pot or Dutch oven, add the Campbell’s Condensed Cheddar Cheese Soup, 1/2 can of the Chicken Broth, and 1 can of Whole Milk. Stir to combine.
2. Add the grated cheddar cheese and the additional 4 cups of whole milk to the pot. Stir continuously until the cheese begins to melt.
3. In a separate small bowl, whisk together the cornstarch and the remaining 1/2 can of Chicken Broth until the cornstarch is fully dissolved. This is crucial to prevent lumps in your soup.
4. Pour the cornstarch mixture into the pot with the soup. Stir constantly to incorporate it evenly.
5. Add the salt, pepper, onion powder, and garlic salt. Stir well to distribute the spices throughout the soup.
6. Add the butter to the pot. This will add richness and a silky texture to the finished soup.
7. Bring the soup to a gentle boil over medium heat, stirring frequently to prevent sticking or scorching on the bottom of the pot.
8. Once boiling, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the soup to thicken slightly.
9. Add the diced and boiled potatoes to the soup. Stir gently to incorporate them without mashing them.
10. Simmer for another 15 minutes, allowing the potatoes to absorb the flavors of the soup. Stir occasionally.
11. Before serving, taste the soup and adjust the seasonings (salt, pepper, garlic salt, onion powder) as needed to suit your personal preference.
12. Ladle the soup into bowls and garnish with chopped chives and bacon bits, if desired.

Important Note on Potato Preparation: Dice the potatoes into small, uniform pieces to ensure they cook evenly. Boiling them until they are fork-tender but not mushy is key to achieving the right texture in the soup. Overcooked potatoes will break down and make the soup overly thick.

Expert Tips & Tricks

• Cheese Selection: While a sharp cheddar is classic, experiment with different cheddar varieties for a unique flavor profile. A blend of mild and sharp cheddar can add complexity.
• Thickening Control: If you prefer a thicker soup, you can add a bit more cornstarch (mixed with cold broth) gradually. Be careful not to add too much, as it can make the soup gummy.
• Creamy Texture: For an even creamier soup, you can blend a portion of the soup (about 1-2 cups) with an immersion blender before adding the potatoes. Be cautious when blending hot liquids.
• Make-Ahead Option: This soup tastes even better the next day! Prepare it a day in advance, chill it thoroughly in the refrigerator, and then gently reheat it on the stovetop, stirring occasionally.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.

Serving & Storage Suggestions

Serve the Bob Evans Cheddar Baked Potato Soup hot, garnished with fresh chives and crispy bacon bits. A dollop of sour cream or a sprinkle of extra shredded cheddar cheese would also be delicious additions.

• Storage: Allow the soup to cool completely before transferring it to an airtight container.
• Refrigeration: Store in the refrigerator for up to 3-4 days.
• Freezing: The soup can be frozen for up to 2-3 months. Be aware that the texture of the potatoes may change slightly after freezing and thawing.
• Reheating: Reheat the soup gently on the stovetop over medium-low heat, stirring frequently. If frozen, thaw it in the refrigerator overnight before reheating. You may need to add a splash of milk or broth to restore the desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	744.8 kcal	N/A
Calories from Fat	365 g	49 %
Total Fat	40.6 g	62 %
Saturated Fat	25.2 g	126 %
Cholesterol	123 mg	41 %
Sodium	1325.7 mg	55 %
Total Carbohydrate	62 g	20 %
Dietary Fiber	6 g	24 %
Sugars	13.7 g	N/A
Protein	34.1 g	68 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian: While the original recipe includes chicken broth, you can easily substitute it with vegetable broth for a vegetarian option.
• Dairy-Free: To make this soup dairy-free, substitute the cheddar cheese soup and cheddar cheese with vegan alternatives, and use plant-based milk instead of whole milk. Be aware that the flavor and texture will differ from the original recipe.
• Gluten-Free: Ensure the chicken broth you are using is certified gluten-free.
• Loaded Baked Potato Soup: Add crumbled bacon, sour cream, and green onions as toppings for a truly indulgent experience.
• Spicy Cheddar Potato Soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to give the soup a little kick. You could also add some diced jalapeños for heat and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: While cheddar is the classic choice, you can experiment with other cheeses like Monterey Jack, Colby Jack, or even a smoked Gouda for a unique flavor.

Q: Can I use pre-shredded cheese?
A: Yes, you can use pre-shredded cheese, but freshly grated cheese melts more smoothly and evenly into the soup.

Q: How do I prevent the cheese from clumping?
A: Adding the cheese gradually while stirring constantly, and keeping the heat low, helps to prevent clumping. Using freshly grated cheese also aids in smooth melting.

Q: Can I add other vegetables?
A: Absolutely! Diced carrots, celery, or onions can be sautéed before adding the liquid for a more complex flavor.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients (except the potatoes) in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the boiled potatoes during the last 30 minutes of cooking time.

Final Thoughts

I hope you enjoy recreating this comforting classic as much as I do. Whether you’re seeking a taste of nostalgia or simply a warm and satisfying meal, this Cheddar Baked Potato Soup is sure to please. Feel free to adjust the seasonings and toppings to your liking, and don’t hesitate to share your own variations! Pair it with a crusty loaf of bread or a simple green salad for a complete and comforting meal. Happy cooking!