Ingredients

The following ingredients have 8 Servings
  • 1 ½ pounds Yukon Gold potatoes
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 4 cups whole milk
  • 2 cups shredded sharp cheddar
  • 2 cans (10.5oz) Campbell’s® Potato Soup
  • Kosher salt and freshly ground pepper (to taste)
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (, or more to taste)
  • Sour cream
  • 4 strips bacon (, cooked and crumbled)
  • Shredded sharp cheddar cheese
  • Sliced fresh chives

Instruction

  • Peel the potatoes and cut them into ¾-inch cubes. Place them in a medium pot and add the chicken broth, plus enough water to cover the potatoes. Bring the liquid to a simmer over medium high heat, and partially over the pot, and simmer, adjusting the heat as necessary, until they are almost tender, but still a bit firm in the middle, about 6 minutes. Reserve 1/2 cup of the cooking liquid, drain the potatoes and set them aside.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat, and add the flour. Cook, stirring until the mixture turns golden, about 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking until the mixture is bubbly and smooth and starts to thicken a bit.
  • Whisk in the can of Campbell’s® Potato Soup, salt and pepper, garlic powder and cayenne. Add the partially cooked potatoes and the reserved cooking liquid and switch to a wooden spoon stirring until the potatoes are cooked through, about 5 to 8 more minutes. Remove from the heat and gradually whisk in two cups of the shredded cheese until the cheese has melted and the mixture is smooth.
  • Serve in bowls topped with sour cream, bacon, additional cheddar and chives.