January is Virginia’s coldest month, but it’s also National Soup Month and a fitting time to make some healthy, hearty, hot soups.

From chowders to stews, soups can be creamy or broth-based. They are great meal options for meat lovers and vegetarians alike, because there are so many types and variations.

Chowders often contain seafood, but this one is a hearty potato version with bacon. It’s from Mildred Owens of Bland County, from Cooking Virginia Style with Farm Bureau Women.

Bacon Potato Chowder

8 slices bacon, cut into ½” pieces
1 cup chopped onion
2 cups chopped potatoes
1 cup water
1 teaspoon salt
1/8 teaspoon pepper
1 can cream of chicken soup
1 cup sour cream
1½ cups milk

In a saucepan, cook bacon pieces until done. Add onions, potatoes, water, salt and pepper. Simmer until the potatoes are tender. Reduce heat to low. Add soup, sour cream and milk. Cook until heated through, and season to taste.