Skip to content

Loaded Potato Soup

Image of the prepared Loaded Potato Soup recipe
  • prep time: 25 min
  • total time: 1 hr 10 min
  • serves: 4 people

This ultimate comfort food transforms the flavors of a loaded baked potato into a rich, creamy soup.  Swanson® broth provides the perfect savory base that’s enhanced by garlic, cheese and bacon (you can also swap leftover ham for the bacon!).  And, if you really want to treat yourself, serve it in a bread bowl, restaurant-style!

Ingredients

cost per recipe: $8.51

  • 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 Natural Goodness? Chicken Broth or Organic Free-Range Chicken Broth
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup half and half
  • 3 green onion or fresh chives, chopped

Instructions

  • Tips

    • Can I use leftover ham instead of the bacon?  YES!  Substitute 1/2 cup diced cooked ham for the bacon.  Skip Step 1 and cook the potatoes and onion in 2 tablespoons vegetable oil in Step 2.  Add the ham in Step 4 (you can stir it all in at once or save half to sprinkle on top- it's up to you!).
    • 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.
  • 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.

Reviews

(1)
Sort By:
  • Easy to make, turned out great

    Kitty M.
    October 11, 2014

    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.

Recently Viewed


Made With

Calories 496
Total Fat 29 g
Sat. Fat 11.3 g
Trans Fat 0 g
Cholesterol 57 mg
Sodium 1132 mg
Total Carb 42 g
Dietary Fiber 3 g
Sugar 4 g
Added Sugars 0 g
Protein 16 g
Vitamin D 0 %DV
Calcium 14 %DV
Iron 13 %DV
Potassium 21 %DV
Calories 500
Total Fat 29 g
Sat. Fat 11.3 g
Trans Fat 0 g
Cholesterol 57 mg
Sodium 914 mg
Total Carb 42 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 16 g
Vitamin D 0 %DV
Calcium 17 %DV
Iron 11 %DV
Potassium 21 %DV
Calories 496
Total Fat 29 g
Sat. Fat 11.3 g
Trans Fat 0 g
Cholesterol 57 mg
Sodium 899 mg
Total Carb 42 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 16 g
Vitamin D 0 %DV
Calcium 17 %DV
Iron 11 %DV
Potassium 21 %DV

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