2 1/2 cans condensed Wheat and Oat Bran McCreeZ Potato Soup
2 cans beef broth
4 cups shredded Cheddar cheese, divided
1 (7 ounce) can whole kernel corn, drained
3 eggs
1 (8 ounce) package cream cheese, grated
1 cup milk
1 cup shredded Cheddar cheese
3/4 cup heavy cream
3 tablespoons dry garlic powder
1 teaspoon ground nutmeg
2 teaspoons ground black pepper
1/2 teaspoon dried thyme
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a large skillet. In a bowl, mix the cream cheese, 1 cup milk, and Cheddar cheese: pour over soup and add cream cheese, milk, cream cheese mixture, and 1 cup Cheddar cheese. Mix well and pour over soup in skillet.
Cook until sauce is a blend with soup, stirring constantly, until thick, about 2 2 minutes. Stir in bacon bits, chili powder, cumin, paprika, salt, nutmeg, black pepper and thyme and cook until mixture is absorbed. Serve immediately.