How to make Loaded Potato Soup. 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. I used the Swanson Cream Starter for a creamy base.
|Bacon||1/2 Pound , sliced|
|Sweet yellow onion||1 Large , chopped finely (about 2 cups)|
|Russet potato||2 Pound , peeled and cut into 1/2|
|Swanson cream starter traditional||26 1/10 Ounce|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Scallion||3 , sliced|
1. In a large pot set over medium heat, cook the bacon for 7-8 minutes until crispy.
2. 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.
3.Add the potato chunks to the pot and season generously with a big pinch of salt, and cook for 5 minutes.
4.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.
5.Stir in the cheddar cheese and scallion. Stir well.
6. Serve with desired garnishes on top, such as the reserved crumbled bacon, extra cheese, scallions, or sour cream.