I've made this recipe many times over the years, especially in recent months during the pandemic. I love it as an entree even during the hot months of summer.

The soup freezes well and, in my opinion, tastes even better reheated than it does upon first making. It tends to taste salty upon reheating, so I now start with unsalted chicken broth. I've also upped the bacon to 6 or 7 pieces because more bacon is always a good thing. And, when I had trouble finding frozen chopped spinach in March and April, I found that a 5 oz. bag of fresh spinach leaves worked well.