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SideChef
Recipes
American
Swanson Loaded Potato Soup
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7 INGREDIENTS • 7 STEPS • 1HR

Swanson Loaded Potato Soup

Recipe

4.5

2 ratings
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.
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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.
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Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
https://www.campbells.com/recipes/

1HR

Total Time

$2.97

Cost Per Serving

Ingredients

Servings
4
us / metric
Bacon
8 oz
Bacon
Onion
1
Large Onion
Russet Potato
2 lb
Russet Potatoes
Swanson® Cream Starter Traditional
1 pckg
Swanson® Cream Starter Traditional
Shredded Cheddar Cheese
1 cup
Shredded Cheddar Cheese, shredded
Scallion
1 bunch
Scallion
3 scallions per 4 servings
Salt
1 pinch
Salt

Nutrition Per Serving

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Calories
668
Fat
36.2 g
Protein
26.1 g
Carbs
61.4 g
Love This Recipe?
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Swanson Loaded Potato Soup
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Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
https://www.campbells.com/recipes/

Cooking Instructions

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step 1
Slice the Bacon (8 oz) into strips.
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 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 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 (2 lb) 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 4 Cut the Russet Potatoes (2 lb) 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 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 Scallion (1 bunch) and serve immediately.
step 6 Stir in the Shredded Cheddar Cheese (1 cup) and Scallion (1 bunch) and serve immediately.
step 7
Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!
step 7 Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!

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Tags

American
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Potatoes
Game Day
Soups & Stews
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