THE RECIPE JOURNAL · Lunch
Creamy Potato Corn Soup with Crispy Bacon
This cozy soup combines tender potatoes and sweet corn in a rich, creamy base that's perfect for chilly days. Topped with crispy bacon, it’s a comforting and delicious meal that’s easy to make and sure to please everyone.
FROM THE KITCHEN • Creamy Potato Corn Soup with Crispy Bacon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a large, heavy-bottomed pot over medium-high heat until it’s nice and crispy, which should take about 10 minutes. Once the bacon is done, add the onions and celery to the pot and give everything a good stir so the veggies get coated in that flavorful bacon grease. Toss in the garlic and cook for another minute. Pour in a quart of water, cover the pot, and let the vegetables steam until they start to soften, about 5 minutes.
02
Step 2
Next, add the remaining quart of water along with the cream and turn the heat down to medium. While that’s warming up, melt the butter in a separate pan over medium heat. Stir in the flour and cook it until it forms a smooth paste and loses that raw flour taste, about 5 minutes. Then, add the potatoes to this mixture and cook until everything is lightly browned.
03
Step 3
Slowly stir the potato mixture into the pot with the veggies and cream. Let it cook gently, stirring occasionally, until the soup is smooth and the potatoes are tender—this should take around 30 to 40 minutes. Meanwhile, heat a cast iron skillet over medium and cook the corn and red bell pepper together until they’re golden and a little caramelized, about 10 to 15 minutes.
04
Step 4
Once the corn and peppers are ready, stir them into the soup. Finish by seasoning with red pepper flakes, salt, and pepper to taste. Give it one last stir, then serve and enjoy!
Why you’ll love it
This soup is the perfect mix of creamy and crunchy. The smooth potatoes blend beautifully with sweet corn, while crispy bacon adds a salty crunch. It’s comforting, filling, and easy to make any day of the week.
How to serve
Serve this soup hot with a sprinkle of fresh chives or parsley on top. It pairs well with warm crusty bread or a simple green salad to balance the flavors. A side of cornbread also complements it nicely.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the soup smooth. Avoid freezing if you want to keep the bacon crispy, as it may become soggy after thawing.
