This recipe has crisp bacon, sharp cheddar cheese, and scallions, and is perfect if you want a quick and easy way to make one of the best creamy, comforting soups of winter.
Author: Campbell's Kitchen
Wright® Brand Smoked Bacon
Swanson® Cream Starter Traditional
Shredded Cheddar Cheese
Wright® Brand Smoked Bacon (8 oz)
In a large pot set over medium heat, cook the bacon for 7 to 8 minutes until crispy.
Remove half of the bacon from the pot to a paper towel lined plate, then chop
and add to pan along with
Salt (1 pinch)
. Cook for 10 minutes, stirring occasionally, until soft and fragrant.
Russet Potatoes (6 cups)
into large chunks. Add the potato chunks to a pot and season generously with a big pinch of salt, and cook for 5 minutes.
Swanson® Cream Starter Traditional (1 pckg)
and cook the soup for 15 to 20 minutes with the lid on, stirring every 5 minutes so the bottom of the pan doesn't burn, until the potatoes are soft.
Stir in the
Shredded Cheddar Cheese (1 cup)
and serve immediately.
Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!
Nutrition Per Serving
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