Loaded Potato Soup

_ Ingredients


2large russet potato (about 1 pound), peeled and cut into 1/2-inch

 pieces (about 3 cups)

8ounces bacon, diced (about 8 slices)

3tablespoons all-purpose flour

1large onion, chopped (about 1 cup)

1/2cup shredded Cheddar cheese

3green onion or fresh chives, chopped

2cloves garlic, minced

3cups Swanson ® Chicken Broth or Swanson® Natural Goodness®

Chicken Broth or Swanson® Organic Chicken Broth

1/4cup half and half

_ How to Make It

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.

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.


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.


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.