(Yield: 4-6 servings)


1/2 pound thick-sliced bacon

2 carrots, chopped

4 stalks celery, chopped

1 onion, diced

2 Tbls. butter

2 Tbls. flour

2 cups whole milk

2 cups low-sodium chicken broth

2 large potatoes, peeled and diced

1 can corn kernels, drained and rinsed

1 bay leaf

salt and pepper, to taste


Heat a cast iron pot over medium heat. Add bacon and cook until crispy, about 10 minutes. Transfer the bacon to a cutting board and chop.
Add carrots, celery and onion into pot with bacon grease. Sauté until onions are translucent, about 5 minutes.
In the middle of the pot, add butter and flour, stirring vigorously with a fork until a roux forms. Pour in milk and stir to combine.
Add broth, potatoes, corn and bacon, reserving about 1/4 cup of bacon bits for topping, if desired.
Bring soup to a boil, then reduce to a simmer. Add bay leaf.
Let soup simmer until potatoes are softened, about 20 minutes. Season with salt and pepper.

Serve warm, or freeze for later use.