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 homemade bacon crumbles and shredded cheese, it is the ultimate comfort food. Add sour cream, green onions, or whatever you’d like.
Creamy Potato Soup recipe
(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.
TIP: you can freeze bacon like this for quick additions to salads or soups. We also like adding crumbled bacon to chicken pizza! So much easier than making a small amount each time you need it. Just let it thaw for a few minutes and you are all set. I make a package at a time and freeze small portions in plastic snack baggies.
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:
Extra Creamy Potato Soup
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
- 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 on med-low heat.
- 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.
Notes
Nutrition
You might also like these delicious soup and Roll Recipes:
Slow Cooker Turkey and Sausage Chili: This delicious sausage and turkey chili recipe comes together quickly and simmers in the slow cooker until dinnertime! Tons of flavor without a lot of heat so it’s kid-friendly too!
Shortcut Corned Beef and Cabbage Soup: This delicious corned beef and cabbage soup recipe comes together in about about an hour, and is filling and full of flavor. A quick and easy recipe for busy weeknights.
Garlic Cheddar Drop Biscuits: A family favorite, these homemade cheddar garlic drop biscuits are easy to make and are full of garlic buttery goodness!
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