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Loaded Potato Soup

Loaded Potato Soup

4 1

The ultimate comfort food is transforming the flavors of a loaded baked potato into a rich, creamy, scrumptious soup.  Swanson® broth provides the perfect savory base that’s enhanced by garlic, bacon and cheese.  Sure to become a favorite you’re going to want to make a double batch and freeze some for another day.  Click on “recipe tips” below for complete instructions.

serves 4 people


cost per recipe: $9.29

The price is determined by the national average.

  • 8

    ounces bacon, diced (about 8 slices)

  • 2

    large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)

  • 1

    large onion, chopped (about 1 cup)

  • 3

    tablespoons all-purpose flour

  • 2

    cloves garlic, minced

  • 3

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 1/2

    cup shredded Cheddar cheese

  • 1/4

    cup half and half

  • 3

    green onion or fresh chives, chopped

view nutrition info

How to Make It

Step 1

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often.  Remove the bacon from the saucepan and drain on paper towels.  Pour off all but 2 tablespoons drippings.

Step 2

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Add the flour and garlic and cook and stir for 1 minute.

Step 3

Stir in the broth and cook until the mixture boils and thickens.  Reduce the heat to low.  Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Step 4

Stir in half the bacon and half the cheese.  Stir in the half and half and cook until hot.  Season to taste.  Top with the remaining bacon, remaining cheese and the green onions.

Recipe Tips

  • Make Ahead Freezer Meal: Omit or reserve ¼ cup cheese and the green onions as optional toppings.  Prepare the soup as shown above and cool completely.  Pour cooled soup into gallon-size resealable freezer bag.  Place remaining cooked bacon into quart-size resealable freezer bag.  Seal bags (removing air) and freeze.  From frozen, set bacon out to thaw and cook soup in saucepan over low heat 20 min. or until hot.  Or thaw in refrigerator overnight and cook soup in saucepan over low heat 10 min. or until hot.  Top with bacon.  Top with optional shredded cheese and chopped green onions before serving, if desired.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

  • Kitty M.

    October 11, 2014

    Easy to make, turned out great

    I made this twice already. It's really fast if you can prep the ingredients the day before. I used slightly less onion and it turned out great. I would recommend giving it a try.

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