Grandpa ron says one bowl of this and winter doesn’t stand a chance.

For a lighter version, swap the heavy cream for half-and-half and use 2% milk instead of whole; the soup will still be comforting, just a bit less rich. If you prefer a smoother texture, use an immersion blender to blend part or all of the soup before adding the cheese and sour cream, then stir those in at the end. To make it vegetarian, skip the bacon, use butter or olive oil to sauté the onions, and substitute vegetable broth for chicken; add a teaspoon of smoked paprika or a drop of liquid smoke to mimic that smoky flavor. You can also stir in a cup of frozen corn or peas during the last 5 minutes of simmering for a little sweetness and color. For extra protein, add diced cooked ham or shredded rotisserie chicken when you stir in the cheese. If you’re cooking ahead for busy winter days, cool the soup in deli containers as described, then refrigerate up to 4 days; reheat gently over low heat, adding a splash of milk or broth to loosen it. This recipe also doubles well for potlucks—just use a bigger pot and keep it warm in a slow cooker, setting out bowls of toppings so everyone can “load” their own just the way Grandpa Ron liked to do.