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:
4
Ingredients
•
8
oz
Bacon
•
1
Large
Onion
•
2
lb
Russet Potatoes
•
1
pckg
Swanson® Cream Starter Traditional
•
1
cup
Shredded Cheddar Cheese
, shredded
•
1
bunch
Scallions
•
1
pinch
Salt
Cooking Instructions
1.
Slice the Bacon (8 oz) into strips.
2.
In a large pot set over medium heat, cook the bacon for 7 to 8 minutes until crispy.
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.
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.
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.
6.
Stir in the Shredded Cheddar Cheese (1 cup) and Scallions (1 bunch) and serve immediately.
7.
Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!
Nutrition Per Serving
CALORIES
668
FAT
36.2 g
PROTEIN
26.1 g
CARBS
61.4 g
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