Created by dienia b on August 28, 2015
Step 1: Fry bacon in a large soup pot set over medium heat just until it starts to crisp, about 8 to 10 minutes.
Step 2: Meanwhile, quarter and slice red potatoes about 1/4-inch thick.
Step 3: Add onions and bay leaves to bacon, and cook until onions are translucent, about 3 to 5 minutes. Carefully drain off bacon grease and discard.
Step 4: Add sweet and red potatoes to soup pot, then add enough stock to cover potatoes; bring to a simmer over medium heat. Continue to simmer until potatoes are tender, about 15 minutes.
Step 5: Add in the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.
Step 6: Season with salt and pepper to taste, and serve hot.