Potato Corn Soup
A hearty, creamy potato corn soup with smoky bacon and savory mushroom flavor, perfect for comforting meals and easily adaptable for family dinners.
Ingredients
Instructions
- Peel and dice the potatoes and carrot.
- Boil the potatoes and carrot in 3 cups of water until cooked.
- Mash the cooked potatoes and carrot slightly with a potato masher.
- Fry the bacon slices until crispy and crumble into the soup mixture.
- Dice the onion and sauté in the bacon drippings until translucent.
- Add the sautéed onion to the soup mixture.
- Stir in the can of cream of mushroom soup and the small can of creamed corn.
- Simmer the soup for a few more minutes before serving.
Tips & Substitutions
For a creamier texture, blend part of the soup after adding the cream of mushroom soup. You can substitute turkey bacon for a healthier option or use vegetable broth instead of water for added flavor. Fresh herbs like thyme or chives can enhance the taste. If you want a bit of spice, consider adding some diced jalapeños.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of fresh herbs or additional crumbled bacon for extra flavor. It pairs beautifully with crusty bread or a light salad, like Sweet, Fresh Broccoli Salad, for a complete meal. For a heartier option, consider serving it alongside a sandwich or a side of Aunt Ruth'S Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for a quick meal, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Corn Soup contains roughly 1202 calories, with 27g protein, 216g carbohydrates, and 32g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (190% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 815mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of creamed corn?
Yes, you can substitute frozen corn for creamed corn. Just add a bit of cream or milk to achieve the desired creaminess. Keep in mind that the texture will differ slightly, but the flavor will still be delicious.
Is this soup suitable for freezing?
Yes, this potato corn soup can be frozen. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop, adding a little water or broth if necessary.
Can I make this soup vegetarian?
Absolutely! You can make this soup vegetarian by omitting the bacon and using vegetable broth instead of water. You might also want to add extra veggies like bell peppers or mushrooms for added flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).