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
- 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 Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 1/2 cup shredded Cheddar cheese
- 1/4 cup half and half
- 3 green onion (scallion) 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!).
-
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.
