Cooking Instructions
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Step 1
Slice the
Bacon (8 oz)
into strips.
Step 2
In a large pot set over medium heat, cook the bacon for 7 to 8 minutes until crispy.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Stir in the
Shredded Cheddar Cheese (1 cup)
and
Scallions (1 bunch)
and serve immediately.
Step 7
Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!
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