Chunky Bacon and Potato Soup

Chunky Bacon and Potato Soup

Bob Evans(R) 0

"This potato soup is great for a weekend lunch. In only thirty minutes, you'll be enjoying rich potato soup with bacon and corn."

Ingredients 30 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1478 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
  2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
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Reviews 23

  1. 27 Ratings


this recipe definately has potential but it needed some fine tuning. i made the soup exactly to the recipe and found it to be missing something so i took the advice of another review and added country gravy mix...helped in the flavor department. i still felt like it was missing something so i added some condensed cheese soup...oh my...what goes better with potatos and bacon than cheese. my family loved it so much that they want me to make more for the football game on sunday.


I am giving this 4 stars only because I added a few things to make this more flavorful, but after that it was most definitely a 5. I estimated on the milk and chicken broth (I buy the kind in the carton) and it turned out a little to thin, probably my fault. To thicken and add more flavor I added some crushed red pepper flakes, for some spice, seasoned salt, garlic powder, double the bacon, one pkg. country style gravy mix, and a few slices of provolone cheese. The gravy mix made it great and I would imagine any cheese you had on hand would work. After the changes my husband and I both thought it was the best potato soup/chowder that I have made, and that says a lot b/c I have tried many different kinds.


Wow! This was incredibly tasty! Think the good quality stock makes all the difference here. I just used ordinary peeled potatoes and smoked bacon for this recipe, and it was fantastic. Will definatly make again