Made from kitchen staples and some common vegetables, this soup goes together quick, and goes down the hatch even quicker. My son Mitchell says this is hands-down his favorite cold weather soup, and he’ll eat it for lunch every day until the whole batch is gone. Where did I find this winner of a recipe? I ripped a page out of a Woman’s Day magazine back in 1999 (hopefully it was my mag and not my dentist’s), and have been making it a dozen times a year ever since. It was listed as a budget-buster, and rang up at $1.08 per serving. Keep in mind, that was in ’99, but even with inflation or cost of living increase (or whatever means things costs more than they used to), you’ve still got a very affordable lunch or light supper. I like this recipe because it’s thick and creamy, and you get the results of a roux, without the trouble of making one. This is especially great paired with a toasted ham or turkey sandwich. OK, now I’m just making myself hungry…

3-4 strips bacon or 2 tablespoons butter
1 cup chopped yellow onion
2 cups chicken broth (from can or make with 2 bouillon cubes), or fresh chicken stock*
3 cups cubed potatoes, leaving skin on
1 cup diced carrots, peeling carrots first
1-2 cans (15 ounces) corn, drained (we like it extra corn-y, so I make it with 2 cans)
1 box (10 ounces) frozen, or 2 cups fresh chopped kale, optional
4 cups milk
6 tablespoons all-purpose flour or Namaste gluten-free flour blend (found at Costco)*
½ teaspoon salt
1½ cups shredded sharp cheddar cheese

Optional Garnish

1/4 cup sliced scallions

Fry bacon in Dutch oven until crispy. Drain on paper towels, then crumble and reserve for topping soup later. Drain all but 2-3 teaspoons bacon fat from pot. (If not using bacon, melt butter in bottom of Dutch oven and continue following directions.) Add onions to pot and sauté until tender. Add the chicken broth or stock, and potatoes, carrots, and kale (if using). Bring to a boil, then reduce to simmer. Cover and cook for 10-15 minutes, or until vegetables are tender. Add corn to pot.

In medium bowl, whisk together milk, flour, and salt until blended and smooth. Add to pot and return mixture to a boil. Reduce to medium, and gently boil and stir until mixture is slightly thickened, about 3 minutes. Add shredded cheddar and turn to low. Stir until cheese is melted. Serve with crumbled bacon, and scallions, if desired.

*NOTE: The last time I made this, I used the gluten-free flour blend and it worked perfectly. So while it’s not dairy-free, it can be gluten-free! If you want to skip the bacon and use vegetable stock instead of chicken, you’ve got yourself a vegetarian soup, too. But who wants to skip the bacon, for Pete’s sake?