Can I freeze Snow Day Soup for later?

Yes, Snow Day Soup freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer-safe bags. Store for up to 3 months. For best texture, reheat slowly on the stove and stir well — especially after freezing soups with dairy and potatoes.

What’s the best way to make Snow Day Soup vegetarian?

To make a vegetarian version, skip the chicken and bacon. Replace chicken broth with vegetable broth and consider adding cannellini beans or chickpeas for protein. Use plant-based milk and a splash of olive oil or butter for richness.

How can I make this soup thicker or creamier?

For a thicker texture, mash some of the cooked potatoes right in the pot. You can also increase the cornstarch slurry slightly or add a handful of shredded cheese before serving. Whole milk or a splash of cream will also enhance the soup’s creaminess.

Snow Day Soup – Best Cozy Meal for Winter

Name: Snow Day Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 slices bacon: cooked and crumbled for smoky flavor and crunch; 1 tbsp bacon grease: used for sautéing onion; 1/2 cup diced onion: adds savory depth; 3 cups chicken broth: forms the savory base; 20 oz Russet potatoes, peeled and cubed: creamy, starchy texture; 1 tsp kosher salt: enhances flavor; 1 tsp black pepper: adds mild heat; 1 tsp garlic powder: boosts umami flavor; 1 pinch red pepper flakes: adds a slight kick; 1 cup frozen sweet corn: adds sweetness and texture; 2 cups cooked rotisserie chicken, chopped: hearty protein; 3 cups milk (1% recommended): creamy base; 3 tbsp cornstarch: used to thicken the soup; 1/4 cup cold water: mixed with cornstarch to make a slurry

Description

Snow Day Soup is a hearty, creamy soup perfect for cold winter nights. Made with tender chicken, potatoes, crispy bacon, and sweet corn, this easy Instant Pot or slow cooker meal delivers comfort in every spoonful.

Ingredients

Scale

4 slices bacon: cooked and crumbled for smoky flavor and crunch
1 tbsp bacon grease: used for sautéing onion
1/2 cup diced onion: adds savory depth
3 cups chicken broth: forms the savory base
20 oz Russet potatoes, peeled and cubed: creamy, starchy texture
1 tsp kosher salt: enhances flavor
1 tsp black pepper: adds mild heat
1 tsp garlic powder: boosts umami flavor
1 pinch red pepper flakes: adds a slight kick
1 cup frozen sweet corn: adds sweetness and texture
2 cups cooked rotisserie chicken, chopped: hearty protein
3 cups milk (1% recommended): creamy base
3 tbsp cornstarch: used to thicken the soup
1/4 cup cold water: mixed with cornstarch to make a slurry

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Instructions

Turn Instant Pot to sauté setting. When hot, add bacon grease and diced onion. Sauté for 3 minutes.
Pour in chicken broth and deglaze the bottom of the pot. Turn off sauté mode.
Add potatoes, salt, pepper, garlic powder, red pepper flakes, corn, and chicken to the pot.
Secure the lid and set the valve to sealing. Cook on the SOUP setting for 4 minutes.
Let pressure release naturally for 5 minutes, then quick release any remaining pressure.
In a separate bowl, temper the milk by mixing in 1 cup of hot soup. Stir back into the pot.
In a small bowl, mix cornstarch with cold water until smooth. Add slurry to the pot.
Turn Instant Pot to sauté setting. Stir and simmer for 5–10 minutes until soup thickens.
Ladle into bowls and top with bacon crumbles. Serve hot.

Notes

Soup can be made in the slow cooker as well—cook on low for 3–4 hours.
Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
For extra creaminess, use whole milk or stir in shredded cheese before serving.
Make it gluten-free by using certified gluten-free broth and ingredients.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot or Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 310
Sugar: 6g
Sodium: 780mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 21g
Cholesterol: 55mg