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Creamy Potato and Corn Soup Recipe with Crispy Bacon

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

This updated take on old-fashioned potato soup adds a few flavorful elements: tender potato chunks, crispy bacon bits, bright carrots, and creamy corn. It’s a hearty comfort-food soup that’s perfect for a cold day and comes together with simple pantry ingredients.

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

Why you’ll love this creamy potato soup

This soup is nostalgic, cozy, and straightforward to prepare. Inspired by a family recipe, it keeps the comforting, chunky texture of classic potato soup while adding corn and bacon for more depth and a touch of sweetness. It’s forgiving, easy to adapt, and makes a great one-pot meal or starter for a larger dinner.

Ingredients you’ll need

Below are the ingredients for the basic version. Quantities and optional swaps are noted so you can adapt the recipe to your taste.

  • 3 slices bacon, cut into thin strips
  • 1 cup diced onion
  • 1 cup diced carrots (or diced red pepper for color)
  • 6 cups peeled and diced white potatoes (about 3/4-inch pieces)
  • 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 (cheddar or Parmesan both work well)
  • Chopped fresh parsley for garnish

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 crispy, about 12–15 minutes. Remove the bacon and drain it briefly on paper towels.
  2. In the pan with the reserved bacon grease, add the diced onion and carrots. Sauté over medium heat until the onion becomes translucent and the carrots soften, 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 the heat to low, cover, and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork.
  4. Stir in the can of creamed corn and heat for an additional 5 minutes until everything is warmed through and flavors are combined. If you prefer a creamier texture, mash some of the potatoes in the pot or add a splash of milk or cream at this point.
  5. Serve topped with the crispy bacon bits, a sprinkle of shredded cheese, and chopped fresh parsley.
Crispy bacon in the bottom of an enamel cast iron dutch oven.
Place bacon into a cold pan and cook over medium-high heat until crispy.
Diced carrots and onions in the bottom of a cast iron dutch oven.
Sautéing onion and carrot in bacon grease adds great flavor.
Potato soup ingredients all in a large dutch oven.
Once the carrots and onion are softened, add potatoes, water, and bouillon and simmer.
Creamed corn being added to the pot of potato soup.
Creamed corn gives the soup a chowder-like, creamy texture.

Top tips and tricks

– Dice the potatoes to a uniform size so they cook evenly. Consistent pieces make it easier to get the texture you want, whether chunky or smooth.

– Taste and season as you go. Start with a little salt, then add more if needed. If the soup needs more depth, a touch more bouillon can help. Keep tasting until it’s just right for your palate.

– For a smoother soup, mash some of the potatoes with a potato masher or use an immersion blender for a few pulses. Add milk or cream to loosen the texture if it becomes too thick.

Variations

  • Swap carrots for diced red pepper for a different color and flavor.
  • Omit vegetables if you prefer a simpler potato-and-corn soup.
  • Use homemade or canned chicken stock instead of water and bouillon.
  • Add milk or cream for extra richness.
  • Top with sharp cheddar, Parmesan, or a blend of cheeses for a savory finish.
  • Use turkey bacon and add 1 tablespoon butter or olive oil to sauté the vegetables because turkey bacon won’t leave much fat in the pan.
  • For a chunkier soup, use white potatoes, which hold their shape well; for a creamier finish, try Yukon Gold or Russet potatoes and mash part of the pot before serving.
A pot of easy potato soup with chunky potatoes, corn, bacon bits, and shredded cheese.

What to serve with potato soup

  • Drop dumplings cooked directly in the soup make it a complete one-pot meal.
  • Warm dinner rolls, overnight yeast rolls, or baking powder biscuits are excellent for dipping.
  • A grilled meat-and-cheese sandwich pairs beautifully with a bowl of potato soup.
  • Serve alongside meatloaf or meatloaf sandwiches for a hearty home-cooked combo.

How to store potato soup

Refrigerate leftovers in an airtight container for 3–4 days; flavors often deepen overnight. For longer storage, freeze in airtight containers or freezer bags for up to 6 months. Thaw in the refrigerator before reheating on the stove, adding a splash of milk if the soup has thickened.

Recipe summary

  • Yield: 6 servings
  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
A ladle full of hearty, chunky potato soup with bacon bits and shredded cheese.

Other comforting soup ideas

  • Ham and bean soup — hearty and ready in about 30 minutes.
  • Crock pot taco soup — convenient for busy days and slow-cooker meals.
  • Chicken gnocchi soup — a creamy favorite with tender gnocchi and savory broth.
Hearty potato soup with bacon bits and parsley.

Enjoy this hearty potato soup as a satisfying weeknight meal or a comforting dish to share with family and friends. It’s easy to customize, forgiving to prepare, and always welcome on a chilly evening.