Snow Day Soup
A warm, comforting soup perfect for a snowy day — made with potatoes, chicken, corn, and a creamy, savory broth.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Base
- 4 slices bacon optional, cooked and chopped
- 1 Tbsp bacon fat or oil from cooking bacon, or use butter or oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 large russet potatoes peeled and cut into 1-inch cubes
- 2 cups cooked chicken shredded or diced
- 1 cup frozen or canned corn drained if canned
Creamy Finish
- 1 cup milk or cream or plant-based alternative
- 2 Tbsp cornstarch mixed with a little water to thicken
Seasoning
- ½ tsp salt or to taste
- ¼ tsp pepper
- ½ tsp smoked paprika optional, for smoky flavor
Instructions
- In a large pot over medium heat, cook the bacon until crispy (if using). Remove and set aside.
- Add the bacon fat (or butter/oil) to the pot. Sauté the onion until soft, then add the garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer. Add the cubed potatoes and cook until they are fork-tender, about 15–20 minutes.
- Add the chicken and corn to the pot and stir to combine.
- In a small bowl, mix the milk (or cream) with the cornstarch to make a slurry. Slowly add it to the soup while stirring, then simmer gently until the soup thickens slightly.
- Season with salt, pepper, and smoked paprika (if using). Stir well.
- Ladle the soup into bowls and top with the crispy bacon pieces (if using). Serve warm.
Notes
This soup is very forgiving — you can swap the chicken for turkey or make it vegetarian by skipping meat and using vegetable broth. Leftovers store well in the fridge for 3-4 days.