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+ servings
A white bowl of potato soup topped with bacon and parsley with a spoon in it on a white tablecloth.
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5 from 8 votes

Easy Potato Bacon Soup

This easy Potato Bacon Soup is ready in less than 30 minutes and loaded with crispy bacon, sweet corn, and filling potatoes. A thick and creamy fall soup that makes a perfect comfort food for cold days!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 434kcal


  • 1 tsp olive oil
  • 1/2 cup chopped bacon
  • 2 lbs potatoes peeled and cut into 1-inch cubes
  • 12 ounces frozen corn
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Salt to taste
  • 1/4 teaspoon fresh pepper
  • Fresh parsley chopped


  • Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.
  • Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly.
  • Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally.
  • Reduce the heat to low, then stir in heavy cream and season with salt and pepper. Cook for 1 more minute.
  • Use a hand-held blender and puree the soup but only until about half the ingredients are pureed. The soup should be a bit chunky.
  • Serve with parsley and the bacon crumbled on top.


Calories: 434kcal | Carbohydrates: 20g | Protein: 7g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 276mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg