This recipe came about by accident, but it was a happy accident. I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full. I knew I needed to add something to the potatoes or we wouldn’t have enough soup.
Adding corn, cheese and bacon seemed like a good solution. We loved the result!
I didn’t take an ingredient photo, but these are all very common ingredients. The homemade soup is quick to make and perfect for a winter (or cool, spring) day.
Serves: 6-8 servings
- 2 cups diced potatoes
- 32 oz chicken broth
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk, warmed
- 1 cup shredded cheddar cheese
- 2 cups frozen corn
- 1 can cream corn
- salt and pepper to taste
- 1 lb. bacon, cooked and crumbled
- Cook potatoes in chicken broth in a large pot till potatoes are tender.
- Meanwhile, in a large skillet melt the butter.
- Stir flour into butter and cook for 1 minute.
- Whisk milk into the skillet till smooth.
- Continue heating over medium heat till sauce begins to bubble and thicken.
- Remove sauce from heat and stir in cheese.
- Once potatoes are tender, add frozen and creamed corn to the soup pot.
- Stir in the cheese sauce.
- Season with salt and pepper.
- Heat over medium heat till soup is hot, being careful not to let it boil.
- Serve in bowls, topped with crumbled bacon.