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Chef Markus Ford transforms a baked potato into a hearty soup. Perfect for a fall get-together or a cold winter night, this creamy and delicious soup is sure to please guests and family alike.


  • 8 ounces (1/2 of a 1-pound package) bacon, diced (about 8 strips)
  • 1 pound russet potato, peeled and cut into 1/2-inch pieces (about 3 cups)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 carton (26.1 ounces) Swanson® Cream Starter Traditional or Swanson® Cream Starter 25% Reduced Fat
  • 1/2 cup shredded Cheddar cheese
  • 3 green onions or fresh chives, chopped


  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.
  2. Add the potatoes and onion to the saucepan, season with salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
  3. Add the garlic and cook and stir for 1 minute.
  4. Stir in the cream starter and heat to a boil. Reduce the heat to low.
  5. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
  6. Stir in half the bacon and half the cheese. Top with the remaining bacon, remaining cheese and the green onions before serving. 
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