Uploaded December 2014 | Updated September 2026, 1 hour ago
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. Get more soup recipes here: http://campbellk.it/1u0gMAO
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT
Ingredients:
8oz bacon, sliced
1 large onion, chopped (about 2 cups)
2 pounds russet potato, peeled and cut into 1/2-inch pieces
1 carton (26.1 ounces) Swanson® Cream Starter Traditional
1 cup shredded Cheddar cheese
3 scallions, sliced
Instructions:
In a large pot set over medium heat, cook the bacon for 7-8 minutes until crispy. 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.
Add the potato chunks to the pot and season generously with a big pinch of salt, and cook for 5 minutes.
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. Stir in the cheddar cheese and green onions, then serve immediately. Serve with desired garnishes on top, such as the reserved crumbled bacon, extra cheese, scallions, or sour cream. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Disclosure: I developed this recipe with Swanson's Cream Starter and created this video for them, sponsored by Swanson®. As always, all opinions are my own, and I'm a big fan of their products and have been for a long time!
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. Get more soup recipes here: http://campbellk.it/1u0gMAO
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT
Ingredients:
8oz bacon, sliced
1 large onion, chopped (about 2 cups)
2 pounds russet potato, peeled and cut into 1/2-inch pieces
1 carton (26.1 ounces) Swanson® Cream Starter Traditional
1 cup shredded Cheddar cheese
3 scallions, sliced
Instructions:
In a large pot set over medium heat, cook the bacon for 7-8 minutes until crispy. 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.
Add the potato chunks to the pot and season generously with a big pinch of salt, and cook for 5 minutes.
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. Stir in the cheddar cheese and green onions, then serve immediately. Serve with desired garnishes on top, such as the reserved crumbled bacon, extra cheese, scallions, or sour cream. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Disclosure: I developed this recipe with Swanson's Cream Starter and created this video for them, sponsored by Swanson®. As always, all opinions are my own, and I'm a big fan of their products and have been for a long time!
