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Campbells Loaded Potato Soup with hearty ingredients like bacon and cheddar.
Michonne Zendaya

Loaded Potato Soup

This Loaded Potato Soup is thick, creamy, and packed with all your favorite baked potato toppings — bacon, cheddar cheese, and green onions. A cozy and satisfying soup for any weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon, chopped
  • 3 green onions, sliced (white and green parts separated)
  • 3 tbsp all-purpose flour
  • 1 can (14.5 oz) Swanson® Natural Goodness® Chicken Broth
  • 2 cups milk
  • 1 bag (about 32 oz) frozen hash brown potatoes (cubed)
  • 1 cup shredded cheddar cheese
  • salt and black pepper, to taste
  • 1/4 cup sour cream, for garnish (optional)

Equipment

  • Large saucepan or Dutch oven
  • whisk
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Cook bacon in a large saucepan or Dutch oven over medium heat until crisp. Remove and drain on paper towels.
  2. Pour off all but 1 tablespoon drippings. Add the white parts of the green onions and cook for 1 minute. Stir in flour and cook for 1 more minute.
  3. Slowly whisk in broth and milk. Add frozen hash brown potatoes. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, or until potatoes are tender.
  4. Stir in cheese and half the cooked bacon. Season with salt and pepper. Cook and stir until cheese is melted.
  5. Serve topped with remaining bacon, green onion tops, and sour cream if desired.

Notes

You can customize this with sour cream, extra cheese, or even add broccoli for a twist. For a smoother texture, use a potato masher or immersion blender. This recipe is perfect for cold days and can be doubled for meal prep.