1 large clove garlic, cut in half
1 cup Chablis or other dry white wine
1 can Campbell's Cheddar cheese soup
1 pound natural Swiss cheese, cubed or shredded
3 tablespoons cornstarch
French or Italian bread cubes

Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer wine. Blend in soup. Combine cheese and cornstarch; stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue fork and dip into fondue.

Makes about 4 cups.