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Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient -- bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.
Ingredients
1 lb small red potatoes, cut into 1-inch cubes
1/2 cup chopped onion
2 bags (12 oz each) frozen whole kernel corn
3 cups Progresso chicken broth (from 32-oz carton)
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups half-and-half
2 tablespoons cornstarch
1/2 lb bacon, crisply cooked, crumbled
Directions
• 1 In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
• 2 Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
• 3 In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook 10 to 15 minutes longer or until slightly thickened.
Expert Tips
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Sprinkle each serving with shredded Cheddar cheese and chopped fresh thyme leaves.
For a complete meal, serve with a crusty French loaf.
Nutrition
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Nutrition Facts
Serving Size: 1 Serving
Calories
350
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1110mg
46%
Potassium
670mg
19%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
13%
Sugars
7g
Protein
15g
Vitamin A
8%
Vitamin C