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Creamy Potato and Corn Soup with Crispy Bacon Bits Recipe

Chase away the chills with this warm, comforting, and easy creamy potato soup recipe.

This updated take on old-fashioned potato soup adds several flavorful touches. Tender potato chunks combine with crispy bacon, bright carrots, and creamy corn for a hearty, satisfying bowl. It’s an ideal comfort-food soup for chilly days or when you want a simple, filling meal.

A bowl of creamy potato soup with bacon bits and cheese.

Why you’ll love this creamy potato soup

This potato soup is nostalgic and straightforward to make. It captures the cozy, home-style flavor of traditional recipes while adding a few modern touches for extra texture and depth. The result is a rich, chunky soup that’s easy to customize and always comforting.

Ingredients you’ll need

(Printable recipe quantities are provided below.)

  • 3 slices bacon, cut into thin strips
  • 1 cup diced onion
  • 1 cup diced carrots
  • 6 cups peeled and diced white potatoes (about 3/4″ cubes)
  • 3 cups water
  • 3 packages (or 4 1/2 teaspoons) chicken bouillon powder, or 3 chicken stock cubes
  • 1 (14 oz / 398 ml) can creamed corn
  • Shredded cheese for garnish (optional)
  • Chopped fresh parsley for garnish (optional)

Step-by-step instructions

  1. Place the bacon strips in the bottom of a cold large Dutch oven or heavy pot. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is crisp, about 12–15 minutes. Remove the bacon and drain on paper towels, leaving the rendered fat in the pan.
  2. In the pan with the bacon fat, add the diced onion and carrots. Sauté until the onions are translucent and the carrots are tender, about 5–7 minutes.
  3. Add the diced potatoes, water, and chicken bouillon powder to the pot. Season with salt and pepper to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are fork-tender.
  4. Stir in the can of creamed corn and heat through for 3–5 minutes. Adjust seasoning as needed.
  5. Serve topped with crispy bacon bits, shredded cheese, and chopped parsley, if desired.
Crispy bacon in the bottom of an enamel cast iron dutch oven.
Cook bacon in a cold pan, then remove and reserve the drippings for sautéing the vegetables.
Diced carrots and onions in the bottom of a cast iron dutch oven.
Sautéing onion and carrot in the bacon fat builds rich flavor for the soup.
Potato soup ingredients all in a large dutch oven.
Potatoes, water, and bouillon simmer until the potatoes are tender.
Creamed corn being added to the pot of potato soup.
Creamed corn adds a creamy texture and subtle sweetness, turning this into a chowder-style potato soup.

Top tips and tricks

  • Dice potatoes into even pieces so they cook at the same rate.
  • Season gradually: taste as you cook and add a little salt first, then more bouillon or seasoning if needed.
  • If you prefer a smoother texture, mash some of the potatoes in the pot or use an immersion blender, then add a splash of milk or cream to reach your desired creaminess.
  • If using lean bacon alternatives (like turkey bacon), add a tablespoon of butter or olive oil to sauté the vegetables so you still get good flavor.

Variations

  • Substitute diced red bell pepper for carrots for a different color and flavor.
  • Omit vegetables you don’t like—this soup is flexible and still delicious with just potatoes and corn.
  • Use bottled, canned, or homemade chicken stock instead of water and bouillon for a more savory base.
  • Add milk or heavy cream for a richer, creamier soup.
  • Stir shredded sharp cheddar or grated Parmesan into the hot soup for extra depth.
  • Try different potato types: waxy white potatoes hold their shape and are great for chunky soup; russets break down more and make a thicker, creamier texture.
A pot of easy potato soup with chunky potatoes, corn, bacon bits, and shredded cheese.

What to serve with potato soup

  • Drop dumplings cooked right in the soup make a complete and comforting one-pot meal.
  • Freshly baked dinner rolls, crusty bread, or biscuits are perfect for soaking up every last spoonful.
  • A grilled cheese or toasted meat-and-cheese sandwich pairs nicely for a heartier meal.
  • Serve alongside meatloaf or roasted vegetables for a satisfying dinner.

How to store

Store leftovers in an airtight container in the refrigerator for 3–4 days. Potato soup often tastes even better the next day once the flavors meld.

For longer storage, freeze the soup in airtight containers or freezer bags for up to 6 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of milk if needed to restore creaminess.

Quick recipe summary

Yield: 6 servings | Prep: 10 minutes | Cook: 45 minutes | Total: 55 minutes

A ladle full of hearty, chunky potato soup with bacon bits and shredded cheese.

Nutrition (approximate per serving)

Calories: 287 | Total fat: 4 g | Saturated fat: 2 g | Cholesterol: 10 mg | Sodium: 614 mg | Carbohydrates: 56 g | Fiber: 6 g | Sugar: 7 g | Protein: 9 g

Hearty potato soup with bacon and cheese

This hearty potato soup is easy to make and highly adaptable. Whether you prefer it chunky or smooth, with extra cheese or more vegetables, it’s designed to be forgiving and satisfying. Enjoy a cozy bowl on a cold evening or pack the leftovers for a quick, comforting lunch the next day.