Slice the Bacon (8 ounce) 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 Potato (2 pound) 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 package) 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 Scallion (3) and serve immediately.
Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!