Description
Cream of bacon soup is a rich and comforting dish where bacon takes center stage. This soul-soothing soup is easy to prepare and is made with ingredients you likely have in your pantry. It’s perfect for those chilly days when you crave a warm and hearty meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 large sweet yellow onion
- 2 ribs tender pale green celery
- 2 cloves garlic, peeled and minced
- 1 pound regular or thick sliced bacon
- 1/3 cup flour
- 4 cups chicken stock or broth, warmed
- 2 cups milk (whole or 2%), warmed
- 1 cup half and half, warmed
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Shredded cheddar cheese (for sprinkling)
- Chopped green onions or parsley (for garnish)
Instructions
- In a large skillet over low heat, melt 1 tablespoon of butter with olive oil. Sauté onion and celery until translucent and tender without browning. Add garlic in the last 2 minutes of cooking.
- Cook bacon in a soup pot until browned and crispy. Drain and set aside.
- Remove excess bacon grease, leaving 2 tablespoons. Clean the pot, add the remaining butter, and melt. Sprinkle with flour to make a roux.
- Gradually add warmed chicken stock, milk, half and half, salt, and white pepper, whisking constantly.
- Add the reserved onion-celery-garlic mixture and most of the cooked bacon (save some for garnish).
- Cook for an additional 5 minutes, stirring constantly.
- Serve with cheddar cheese, green onions or parsley, and reserved bacon.
Notes
- Store leftover soup in a sealed container in the fridge for up to 3 days.
- Reheat the soup over medium-low heat until it starts to bubble around the edges.
Nutrition
- Serving Size: 1
- Calories: 303kcal
- Sugar: 1.8g
- Sodium: 1455mg
- Fat: 22.6g
- Saturated Fat: 10.1g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 13.5g
- Cholesterol: 54mg