In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream (and can of corn if you want it) and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Notes
Nutritional information does not include optional garnishes.Our baked potato soup recipe calls for chicken stock, however if you do not have any on hand, chicken broth will work too! Since both stock and broth essentially do the same thing they can be substituted for each other. However, there is still a difference between the two. If you’re curious to know the difference, take a look at Taste of Home’s stock vs. broth guide to give you all the information you need. It really all comes down to the type of flavor you are looking for.