Loaded Potato Soup
This quick and easy soup has all the flavors you love in a Loaded Baked Potato, but in the form of a rich and creamy soup!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 8 oz bacon sliced
- 1 large onion chopped (about 2 cups)
- 2 pounds russet potato peeled and cut into 1/2-inch pieces
- 26.1 ounce carton Swanson® Cream Starter Traditional
- 1 cup shredded Cheddar cheese
- 3 scallions sliced
In a large pot set over medium heat, cook the bacon for 7-8 minutes until crispy. Remove half of the bacon from the pot to a paper towel lined plate, then add the chopped onion along with a pinch of salt. Cook for 10 minutes, stirring occasionally, until soft and fragrant.
Add the potato chunks to the pot and season generously with a big pinch of salt, and cook for 5 minutes.
Add the Swanson Cream Starter and cook the soup for 15-20 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 cheddar cheese and green onions, then serve immediately. Serve with desired garnishes on top, such as the reserved crumbled bacon, extra cheese, scallions, or sour cream. Enjoy!
Calories: 354kcal | Carbohydrates: 28g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 375mg | Potassium: 740mg | Fiber: 2g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 9.7mg | Calcium: 162mg | Iron: 1.7mg