Creamy Bacon Soup Recipe

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Close up of a bowl of Creamy Bacon soup topped with a piece of bread on the side of the bowl.

5 from 1 vote

Creamy Bacon Soup is perfect for an easy dinner, a crowd-pleasing addition to tailgates, or a warming meal on a cold night, this hearty soup combines crispy bacon, tender vegetables, and a velvety blend of cream and cheddar cheese.

Prep Time10

Cook Time30

Course: Soup

Cuisine: American

Keyword: bacon, cream of soup, creamy soup, Soup, soup recipes

Servings: servings

Calories: 903kcal

Ingredients

1 pound bacon + reserved bacon grease
2 Tablespoons butter
3 stalks celery diced (about 1 cup)
1 large onion diced (about 2 cups)
2 cloves garlic minced
½ cup flour
32 ounces 4 cups chicken stock
1 cup sour cream
2 cups heavy cream
8 ounces mild cheddar cheese shredded, divided
Salt and Pepper to taste
Green onions sliced, for garnish

Instructions

Place bacon in a Dutch oven and cook until crispy. Remove bacon and place on a paper towel-lined plate. When it cools off, crumble it. Set aside.
Reserve 2-3 Tablespoons of bacon grease then drain the rest, and wipe the bottom of the pan clean.
Return the bacon fat to the Dutch oven over medium heat and add in the butter. When it melts add in the onion, celery, and garlic. Saute until the onion is translucent.
Sprinkle the flour over the top of the veggies and stir to coat.
Pour in the stock, and simmer for about 10 minutes or until the celery is your desired tenderness.
Reduce the heat to low and whisk in the cream and sour cream.
Stir in a little more than half of the shredded cheddar cheese, reserving the rest for serving.
Fold in the crumbled bacon.
Serve hot topped with shredded cheddar, green onions, and crusty bread for dipping!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight and reheat over the stove or in the microwave in a covered microwave-safe bowl to reduce the risk of splattering.

Nutrition