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Loaded Bacon Potato & Leek Chowder

An image of prepared Loaded Bacon Potato & Leek Chowder made with bacon, leeks, celery, thyme, potatoes, Swanson® Natural Goodness® Chicken Broth, Campbell's® Condensed Cream of Potato Soup, corn and chives.
  • prep time: 15 min
  • total time: 40 min
  • serves: 10 people
  • calories: 162 1 serving

Like a loaded baked potato made into a rich, comforting soup! This one-pot recipe comes together quickly thanks to Campbell’s® Condensed Cream of Potato Soup; it gives the dish its creamy base, and adds an extra dose of savory flavor to the potatoes, bacon, and veggies. If you’re really pressed for time (you can say you wanted the soup to look more rustic!), you can skip peeling the potatoes - it will still be delicious. Why not double up and keep an extra batch in the freezer for rainy nights? 


  • 4 slices thick-cut bacon
  • 1 large leek
  • 3 stalks celery, diced
  • 3 sprigs fresh thyme leaves
  • 2 medium Yukon Gold potato (about 1 pound), scrubbed and cut into 1/2-inch cubes
  • 2 cups Swanson® Natural Goodness® Chicken Broth
  • 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup
  • 1 cup frozen whole kernel corn
  • 4 cups reduced fat (2%) milk
  • 2 tablespoons lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely sliced chives (for garnish)
  • 1 jalapeño pepper, seeded and thinly sliced (for garnish)


  • Tips

    • Try this beer and cheddar twist! Replace 1 1/2 cups of milk with 1 bottle (12 fluid ounces) of beer. Proceed as shown above. Set out bowls of shredded cooked chicken, more crumbled cooked bacon, sour cream, chopped fresh chives, diced avocado, and croutons or your favorite potato toppings. Then let your guests create their own perfect bowl! 
  • Step 1

    Stack the bacon slices and cut across them into 1/8-inch-wide strips.

  • Step 2

    Trim the tough green leek stalks and root ends and discard or save for stock. Halve the leeks lengthwise and fan the layers under cold running water to remove sand or grit. Thinly slice them. 

  • Step 3

    In a large soup pot over medium heat, cook the bacon strips for 5 to 6 minutes, separating them with a large spoon, until they are golden brown and crisp. With a slotted spoon, transfer to a plate. Pour off all but a thin layer of fat from the pot so that about 1 tablespoon remains.

  • Step 4

    Add the leeks, celery, and thyme sprigs to the pot and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the potatoes and chicken broth. Bring to a boil, adjust the heat to a simmer, and cover. Cook for 10 to 12 minutes, or until the potatoes are tender.

  • Step 5

    Add the Campbell’s® Condensed Cream of Potato Soup, corn, and milk. Bring to a simmer and cook for 2 to 3 minutes, or until hot all the way through. Stir in the lemon juice and black pepper. With tongs, remove and discard the thyme leaves.

  • Step 6

    Ladle into bowls and sprinkle with the bacon, chives, and jalapeño. Serve with oyster crackers if you like.

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Calories 162
Total Fat 5 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 14 mg
Sodium 601 mg
Total Carb 24 g
Dietary Fiber 2 g
Sugar 7 g
Protein 7 g
Vitamin D 6 %DV
Calcium 11 %DV
Iron 4 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.