This is a hearty, rich and creamy potato and corn soup. Top it with all of your favorite baked potato toppings! This is comfort food at its best!
In a Dutch oven (or stock pot) cook the bacon until crispy. Remove the bacon, drain on paper towel and crumble. Set aside. Reserve 1 ½ Tablespoons of bacon fat in the Dutch oven.
Add the diced onion and potatoes to the Dutch oven and cook over medium heat until the onions are translucent, stirring frequently to prevent sticking. Sprinkle with oregano, cumin, salt and pepper and stir to combine.
Note: If you don't like cumin, you can substitute it with thyme.
Make a well in the center of the pot and melt 4 Tablespoons of butter and mix with 4 Tablespoons of flour. Stir and cook the butter and flour together for two minutes to make a roux (this will thicken the soup). You may need to adjust the heat so the roux doesn't burn. Mix the roux with the onion and potatoes and cook for a two minutes.
In a separate sauce pot, heat the chicken stock.
Slowly add the hot chicken stock to the Dutch oven and stir vigorously to blend well.
Note: It's important for the chicken stock to be hot to ensure a smooth consistency without lumps. If the chicken stock is room temperature, the butter in the roux will clump up.
Add the corn, bay leaf and heavy whipping cream and stir to combine. Cook uncovered over medium heat until the potatoes are fork tender, about 15 minutes. Stir occasionally.
Reseason to taste. Ladle into bowls and garnish as desired.