Swanson Loaded Potato Soup

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.

Total Time

1hr

4.5

2 Ratings

Author: Campbell's Kitchen

Servings:

Ingredients

•

8 oz

Wright® Brand Smoked Bacon

•

Large Onion

•

6 cups

Russet Potatoes

•

1 pckg

Swanson® Cream Starter Traditional

•

1 cup

Shredded Cheddar Cheese , shredded

•

Scallions

•

1 pinch

Salt

Cooking Instructions

Slice the Wright® Brand Smoked Bacon (8 oz) into strips.

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 Onion (1) and add to pan along with Salt (1 pinch) . Cook for 10 minutes, stirring occasionally, until soft and fragrant.

Cut the 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.

Add the 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 Scallions (3) and serve immediately.

Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!

Nutrition Per Serving

CALORIES

659

FAT

35.7 g

PROTEIN

26.3 g

CARBS

60.6 g