Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.

Twice-Baked Potato Soup

Prep: 10 minutes - Cook: 45 minutes

• 6 large potatoes
• 2 tablespoons butter
• 1 small sweet onion, finely chopped (about 1/2 cup)
• 5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1/4 cup light cream
• 1 tablespoon chopped fresh chives
• Toppers

Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.

Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.

Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.

Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.

Assorted Toppers:

Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.

Time-Saving Tip:

Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.

Serving Suggestion:

Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate éclairs.

Makes 8 Servings

Savory Vegetable Beef Soup

Prep: 10 minutes - Cook: 20 minutes

• 1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
• 2 medium potatoes, cut into cubes
• 1 cup cubed cooked beef
• 3 cups V8 100% Vegetable Juice
• 1 can (about 8 ounces) whole peeled tomato, cut up
• 1 bag (16 ounces) frozen mixed vegetables
• 1/4 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground black pepper

Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.

Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion:

Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.