Creamy Potato Soup: a 30-minute recipe!

This 30-minute creamy potato soup is what comfort food is all about! Red potatoes, corn, cheese, bacon crumbles and thickened with country gravy!

This creamy potato soup has been a favorite in our family for years and years! I make it frequently because all of my kids like it and it comes together so quickly! Sprinkled with bacon crumbles and shredded cheese, it is the ultimate comfort food. Add sour cream, green onions, or whatever you’d like.

Creamy Potato Soup

(scroll down for a printable version)

Serves 6-8

1 T. butter

1 T. olive oil

1 med. onion, diced

32 oz. chicken broth

5 medium red potatoes, chopped into bite-sized pieces

2 c. milk

1 pkg. dry country gravy

2 c. frozen corn

1 c. shredded cheese (plus extra for topping)

6 slices of bacon, cut into tiny strips (slivers)

Slice potatoes, onion, and bacon. Set aside.

Heat butter and oil in a large stockpot. Add onions and cook, stirring frequently until translucent. Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 15 minutes.

Meanwhile, cook the bacon slivers.

When the bacon slivers are nice and crispy, remove from heat and drain on paper towels. Set aside.

In a small bowl, whisk milk and the country gravy packet together. Add to soup and stir until thickened. Add frozen corn and shredded cheese. When corn has heated through, and the cheese has melted, remove from heat.

Serve soup with bacon slivers, extra cheese, and whatever toppings you’d like.

We like eating this with homemade bread like our pretzel rolls or The Food Nanny’s french baguettes (pictured above).

Printable Version:

Print

Extra Creamy Potato Soup

This 30-minute creamy potato soup is what comfort food is all about! Red potatoes, corn, cheese, bacon crumbles and thickened with country gravy!

Course Main Course

Cuisine American

Keyword creamy, quick, baked potato, cheesy potato,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

• 1 T. butter
• 1 T. olive oil
• 1 med. onion diced
• 32 oz. chicken broth
• 5 medium red potatoes chopped into bite-sized pieces
• 2 c. milk
• 1 pkg. dry country gravy
• 2 c. frozen corn
• 1 c. shredded cheese plus extra for topping
• 6 slices of bacon cut into tiny strips (slivers)

Instructions

1. Slice potatoes, onion, and bacon. Set aside.
2. Heat butter and oil in a large stockpot. Add onions and cook, stirring frequently until translucent.
3. Add potatoes and chicken broth. Bring to a boil.
4. Reduce heat and simmer until potatoes are fork tender, about 15 minutes.
5. Meanwhile, cook the bacon slivers.
6. When the bacon slivers are nice and crispy, remove from heat and drain on paper towels. Set aside.

7. In a small bowl, whisk milk and the country gravy packet together. Add to soup and stir until thickened on med-low heat.

8. Add frozen corn and shredded cheese. When corn has heated through, and the cheese has melted, remove from heat.
9. Serve soup with bacon slivers, extra cheese, and whatever toppings you'd like.

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