Okay, so I wanted to try making that Bob Evans potato soup that everyone’s been talking about. I saw some stuff online about it, but you know how those recipes can be all over the place. I just wanted something simple and tasty, so I went with what I had and hoped for the best.
First, I grabbed a can of cheddar cheese soup – that seemed important. Then, I found some chicken broth in the pantry, just half a can, I guess. I remembered seeing something about milk, so I poured in a whole can of that. I stirred it all up, a bit messy but no big deal. Next, I dumped in a bunch of grated cheddar cheese, like a whole pound of it. And then some more milk, like 4 cups plus the soup can’s worth. It was getting thick, which was good.
I saw somewhere to use cornstarch, so I mixed a couple of tablespoons of that with the rest of the broth in a little bowl. Then, I poured that into the big pot too. For spices, I just used what I had – some salt, pepper, and a bit of garlic powder. Oh, and a couple tablespoons of butter, because why not? Butter makes everything better, right?
I turned up the heat and kept stirring until it started to bubble a little. I let it simmer for a while, just until it looked like it was all mixed together and cooked through. It smelled pretty good, I gotta say. I didn’t have any of those fancy toppings, but I didn’t care. I just wanted to eat!
And you know what? It actually turned out pretty darn good! It was thick, cheesy, and just what I was craving. Was it exactly like Bob Evans? I don’t know, maybe not, but it was delicious in its own way. I gobbled it all down and might even make it again tomorrow. Sometimes, the best recipes are the ones you just kind of throw together.
- Cheddar Cheese Soup
- Chicken Broth
- Milk
- Grated Cheddar Cheese
- Cornstarch
- Butter
- Salt, Pepper, Garlic Powder
My Steps
Add soup, broth, milk, and stir. Add cheese and more milk. Make a slurry with cornstarch and broth, then add. Toss in spices and butter. Bring to a boil, then eat it all up!
