Ah the crisp Autumn air is here in Western Pennsylvania. And you know what that means, it’s homemade soup season!
I’m not usually a fan of creamy potato soup but this one is to die for. The bacon gives it some nice smokey flavor and the corn adds some texture and sweetness.
This soup is actually fairly easy to make as well. From start to finish, it takes less than an hour to make and you’ll be left with the best creamy potato soup you’ve ever tasted.
This is seriously one of the best homemade soup recipes I’ve ever made. Hubby is pretty picky and even he raved at how good this was. It just has so much flavor to it. I know I’ll be making this one pretty often this Winter.
The Best Creamy Potato Soup
Ingredients:
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups milk, room temp
- 5 medium potatoes, peeled and diced (I used Yukon gold)
- 1 cup shredded sharp cheddar cheese
- 1 cup canned sweet corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 oz bag Oscar Mayer Real Bacon Bits
Directions:
- In a stock pot on medium-high heat, melt butter. Add the onion and cook for about 5 minutes.
- Add the flour and stir well. It will be very thick but continue cooking for another minute, stirring often.
- Mix in the chicken stock until well combined. Add the milk and potatoes. Bring it to a gradual simmer.
- Cover, reduce heat to medium-low and simmer for about 15 minutes or until potatoes are fork tender. Stir it occasionally.
- While soup is simmering, empty entire bacon bit packet into a small skillet. Cook bacon bits until crispy. Drain fat and set aside.
- Once potatoes are soft; add the cheese, corn, salt, pepper and most of the bacon bits (save some for toppings).
Recipe adapted from Gimme Some Oven.
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