19 Delicious Cream of Bacon Soup Recipes Ultimate

Craving something irresistibly creamy and packed with flavor? You’re in for a treat! Our roundup of 19 Delicious Cream of Bacon Soup Recipes is your ultimate guide to comfort food that warms the soul. Whether you’re a bacon enthusiast or just in search of your next favorite dish, these recipes promise to delight your taste buds. Dive in and discover your new go-to soup!

Classic Cream of Bacon Soup

Few dishes evoke the comfort and richness of American cuisine quite like a velvety bowl of Classic Cream of Bacon Soup. This indulgent creation marries the smoky depth of premium bacon with the luxurious texture of heavy cream, resulting in a soup that’s both hearty and refined.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
5. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Simmer gently for another 5 minutes, being careful not to boil, to prevent the cream from curdling.
6. Return the reserved bacon to the pot, reserving a small amount for garnish. Stir to combine and heat through for 2 minutes.

Rich and creamy, this soup boasts a perfect balance of smoky bacon and smooth, velvety texture. Serve it with a sprinkle of the reserved bacon and a side of crusty bread for dipping, transforming it into a meal that’s as satisfying as it is sophisticated.

Spicy Cream of Bacon Soup

Radiating warmth and comfort, this Spicy Cream of Bacon Soup is a luxurious blend of smoky bacon, rich cream, and a hint of heat that promises to delight the senses. Perfect for those chilly evenings when only something indulgent will do, it’s a dish that balances bold flavors with a velvety texture.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tbsp all-purpose flour
• For seasoning:
  • 1/2 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • Salt to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook for 10 minutes to meld the flavors.
4. In a separate bowl, whisk together the heavy cream, whole milk, and flour until smooth. Gradually stir this mixture into the soup to prevent clumping.
5. Add the cayenne pepper and smoked paprika, then season with salt. Simmer the soup for another 5 minutes, stirring occasionally, until slightly thickened.
6. Return the crispy bacon to the pot, reserving a small amount for garnish. Stir well and heat through for 2 minutes.
7. Serve the soup hot, garnished with the reserved bacon. For an extra touch, drizzle with a bit of cream and sprinkle with fresh parsley.

The soup boasts a creamy consistency with a smoky depth from the bacon, punctuated by the gentle heat of cayenne. Consider serving it in hollowed-out bread bowls for a rustic presentation that’s as practical as it is picturesque.

Cream of Bacon and Potato Soup

Zesty and comforting, this Cream of Bacon and Potato Soup marries the smoky richness of bacon with the earthy sweetness of potatoes, creating a velvety bowl of warmth perfect for any season. Its luxurious texture and depth of flavor make it a standout dish that’s both simple to prepare and impressive to serve.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 lbs Yukon Gold potatoes, peeled and diced
• For the cream mixture:
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 cup all-purpose flour
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Pour in the chicken stock and add the diced potatoes. Bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 15 minutes.
4. In a separate bowl, whisk together the heavy cream, whole milk, and flour until smooth. Gradually stir this mixture into the soup to thicken it.
5. Season the soup with salt, black pepper, and smoked paprika. Simmer for an additional 10 minutes, stirring occasionally to prevent sticking.
6. Use an immersion blender to partially puree the soup, leaving some chunks of potato for texture. Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
7. Stir in the reserved crispy bacon, saving a little for garnish. Serve hot, topped with the remaining bacon and a sprinkle of smoked paprika for an extra touch of flavor.

Yieldingly rich and creamy, this soup boasts a perfect balance of smoky bacon and tender potatoes, with a texture that’s both smooth and satisfyingly chunky. For an elegant presentation, serve in hollowed-out bread bowls or garnish with fresh chives and a drizzle of cream.

Creamy Bacon and Corn Soup

Warmth and comfort come together in this creamy bacon and corn soup, a dish that marries the smoky depth of bacon with the sweet crunch of corn in a velvety, rich broth. Perfect for those chilly evenings when only a bowl of something hearty will do, this recipe promises to delight with its layers of flavor and satisfying texture.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups fresh or frozen corn kernels
  • 4 cups chicken stock
• For the creamy finish:
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn kernels to the pot and cook for 5 minutes, stirring occasionally, to lightly caramelize the corn.
4. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and butter until fully incorporated. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with the reserved crispy bacon pieces.

Hearty and indulgent, this creamy bacon and corn soup boasts a silky texture with bursts of sweetness from the corn and a smoky finish from the bacon. Serve it with a side of crusty bread for dipping, or top with a sprinkle of fresh herbs for a pop of color and freshness.

Hearty Cream of Bacon and Bean Soup

Kindly imagine a bowl where the smoky richness of bacon melds seamlessly with the creamy, comforting embrace of beans, creating a soup that’s both luxurious and heartwarming. This Hearty Cream of Bacon and Bean Soup is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken stock
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken stock and bring to a simmer. Add the drained white beans and smoked paprika, then simmer for 10 minutes to allow flavors to meld.
4. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream and reserved bacon, then heat through without boiling. Season with salt and pepper to taste.
6. Serve hot, garnished with additional crispy bacon bits and a drizzle of cream for an extra touch of indulgence.

Delightfully creamy with a smoky depth, this soup pairs wonderfully with crusty bread for dipping or a crisp green salad for contrast. The interplay of textures and flavors makes it a standout dish for any occasion.

Cream of Bacon and Mushroom Soup

Comforting yet sophisticated, this Cream of Bacon and Mushroom Soup marries the earthy depth of mushrooms with the smoky richness of bacon, all enveloped in a velvety cream base. Perfect for those crisp evenings when only a bowl of something deeply satisfying will do.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
• For the soup:
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp thyme leaves
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the chopped onion to the bacon drippings and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
6. Reduce heat to low and stir in the heavy cream and thyme leaves. Simmer gently for another 5 minutes, avoiding a boil to prevent curdling. Tip: For a smoother texture, blend half the soup before adding the cream.
7. Season with salt and pepper to taste, then stir in the reserved bacon pieces.

Presenting a harmonious blend of textures, from the creamy soup base to the crispy bacon bits, this dish shines when garnished with a sprinkle of fresh thyme or a drizzle of truffle oil for an extra layer of luxury.

Cream of Bacon and Cheese Soup

Whisking together comfort and sophistication, this Cream of Bacon and Cheese Soup marries the smoky depth of bacon with the rich, velvety embrace of melted cheese, creating a dish that’s as indulgent as it is heartwarming.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
5. Reduce heat to low and stir in the heavy cream, shredded cheddar cheese, and smoked paprika. Continue stirring until the cheese is completely melted and the soup is smooth.
6. Season with salt and pepper to taste. For a smoother texture, blend the soup with an immersion blender until desired consistency is reached.
7. Serve hot, garnished with the reserved crispy bacon pieces.

Best enjoyed on a chilly evening, this soup boasts a luxurious texture and a harmonious blend of smoky and cheesy flavors. For an extra touch of elegance, serve in hollowed-out bread bowls or with a side of crusty artisanal bread.

Smoky Cream of Bacon Soup

Few dishes evoke the comforting embrace of home quite like a bowl of smoky cream of bacon soup, where each spoonful delivers a rich, velvety texture and a deep, smoky flavor that lingers delightfully on the palate.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups chicken stock
• For the cream mixture:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp all-purpose flour
• For seasoning:
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux, about 1 minute.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Reduce the heat to low and slowly stir in the heavy cream and whole milk. Add the smoked paprika, salt, and pepper, then simmer gently for another 15 minutes, stirring occasionally to prevent scorching.
6. Return the reserved bacon to the pot, saving a small amount for garnish. Simmer for an additional 5 minutes to integrate the flavors.
7. Remove from heat and let the soup sit for 5 minutes before serving to allow it to thicken slightly.

Rich and indulgent, this smoky cream of bacon soup boasts a luxurious texture that pairs beautifully with crusty bread or a crisp salad. For an extra touch of elegance, garnish with the reserved bacon bits and a drizzle of cream.

Cream of Bacon and Leek Soup

Hearty and indulgent, this Cream of Bacon and Leek Soup marries the smoky richness of bacon with the delicate sweetness of leeks, creating a velvety soup that’s both comforting and sophisticated.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
• For finishing:
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the sliced leeks and butter. Cook over medium heat, stirring occasionally, until leeks are soft, about 5 minutes.
3. Sprinkle the flour over the leeks and stir to combine, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Reduce heat to low and stir in the heavy cream, salt, and pepper. Simmer for another 5 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
7. Serve hot, garnished with the reserved crispy bacon pieces.

Absolutely luxurious, this soup boasts a silky texture with layers of flavor from the smoky bacon and sweet leeks. For an extra touch of elegance, drizzle with a bit of truffle oil or serve with a side of crusty artisan bread.

Rich Cream of Bacon and Onion Soup

Elevating the humble onion to new heights, this Rich Cream of Bacon and Onion Soup combines the deep, smoky flavors of bacon with the sweet, caramelized notes of onions, all enveloped in a velvety cream base. Perfect for those chilly evenings when only something indulgent will do.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 4 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp granulated sugar
• For the soup:
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the bacon drippings. Once melted, add the sliced onions and sugar. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes.
3. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 10 minutes to meld the flavors.
4. Stir in the heavy cream, salt, and pepper. Simmer gently for another 5 minutes, being careful not to boil, to prevent the cream from separating.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and puree until smooth.
6. Ladle the soup into bowls and garnish with the reserved crispy bacon pieces.

Yielded is a soup with a luxuriously smooth texture, a perfect balance of sweet and savory, with the crispy bacon adding a delightful contrast. Consider serving with a drizzle of truffle oil or a side of crusty bread for an extra touch of elegance.

Cream of Bacon and Tomato Soup

Elevating the humble tomato soup to new heights, this Cream of Bacon and Tomato Soup combines the smoky depth of bacon with the bright acidity of tomatoes, finished with a velvety cream that promises comfort in every spoonful.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
• For the soup:
  • 4 cups canned whole tomatoes, crushed by hand
  • 2 cups chicken stock
  • 1 tsp sugar
  • 1/2 tsp smoked paprika
• For finishing:
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and cook until translucent, about 4 minutes. Stir in the minced garlic and butter, cooking for an additional minute until fragrant.
3. Pour in the crushed tomatoes and chicken stock, then add the sugar and smoked paprika. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
5. Stir in the heavy cream and reserved bacon, then season with salt and pepper to taste. Heat through for another 2 minutes.

Garnished with a drizzle of cream and a sprinkle of crispy bacon, this soup offers a luxurious texture and a harmonious blend of smoky, sweet, and tangy flavors. Serve with crusty bread for dipping to complete the experience.

Cream of Bacon and Pumpkin Soup

Fusing the smoky depth of bacon with the sweet, earthy notes of pumpkin, this Cream of Bacon and Pumpkin Soup is a harmonious blend of flavors that promises to comfort and delight. Perfect for a crisp autumn evening, its velvety texture and rich taste profile make it a standout dish.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • Salt, to taste
• For garnish:
  • 1/4 cup crumbled bacon
  • 2 tbsp chopped chives

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside for garnish.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the pumpkin puree and chicken stock, bringing the mixture to a simmer. Let it cook for 15 minutes, allowing the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
5. Reduce the heat to low and stir in the heavy cream and ground nutmeg. Season with salt as needed. Heat through but do not boil.
6. Ladle the soup into bowls and garnish with the reserved crumbled bacon and chopped chives.

Yielded is a soup with a luxuriously smooth texture, where the smokiness of bacon perfectly complements the sweetness of pumpkin. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Cream of Bacon and Spinach Soup

Perfectly blending the richness of bacon with the earthy tones of spinach, this Cream of Bacon and Spinach Soup is a luxurious dish that promises to warm the soul and delight the palate. Its velvety texture and deep flavors make it an impeccable choice for those seeking comfort with a touch of sophistication.

Ingredients

• For the base:
  • 6 slices of thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups fresh spinach, tightly packed
• For the soup:
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the diced onion to the bacon fat and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the fresh spinach and cook until just wilted, about 2 minutes. Remove the onion and spinach mixture from the pot and set aside.
4. Melt the butter in the pot over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
5. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes until slightly thickened.
6. Return the onion and spinach mixture to the pot. Stir in the heavy cream and half of the cooked bacon. Season with salt and pepper to taste.
7. Simmer the soup on low heat for 10 minutes, stirring occasionally, to allow the flavors to meld.
8. Serve hot, garnished with the remaining crispy bacon pieces.

Hearty and indulgent, this soup boasts a creamy consistency with bursts of smoky bacon and fresh spinach in every spoonful. For an elegant presentation, drizzle with a touch of cream and sprinkle with freshly cracked black pepper before serving.

Cream of Bacon and Carrot Soup

Savory and sumptuous, this Cream of Bacon and Carrot Soup marries the smoky depth of bacon with the sweet, earthy notes of carrots, creating a velvety blend that’s both comforting and sophisticated.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb carrots, peeled and sliced into 1/2-inch rounds
  • 4 cups chicken stock
• For finishing:
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the chopped onion to the bacon fat and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the sliced carrots to the pot, stirring to coat them in the onion and garlic mixture. Pour in the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
5. Stir in the heavy cream and butter until fully incorporated. Season with salt and pepper to taste. Tip: For a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
6. Ladle the soup into bowls and garnish with the reserved crispy bacon. Tip: A drizzle of maple syrup can add a delightful contrast to the smoky bacon.

Notably, this soup boasts a luxurious texture that’s both rich and light, with a flavor profile that’s complex yet approachable. Serve it in hollowed-out bread bowls for an edible presentation that’s sure to impress.

Cream of Bacon and Celery Soup

Gracefully blending the smoky richness of bacon with the crisp, refreshing notes of celery, this Cream of Bacon and Celery Soup is a luxurious yet comforting dish that promises to delight the palate with every spoonful.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 4 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken stock
• For the cream mixture:
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the diced onion and chopped celery to the bacon fat. Sauté until the vegetables are soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken stock, bring to a boil, then reduce heat to simmer for 15 minutes to allow flavors to meld.
5. In a separate bowl, whisk together the heavy cream, whole milk, and flour until smooth. Tip: Ensure no lumps remain for a silky texture.
6. Slowly stir the cream mixture into the soup. Add salt and pepper. Simmer for another 10 minutes, stirring occasionally. Tip: Do not boil to prevent curdling.
7. Blend the soup with an immersion blender until smooth, or to your desired consistency.
8. Serve hot, garnished with the reserved crispy bacon.

Meticulously crafted, this soup boasts a velvety texture with a harmonious balance of smoky and fresh flavors. For an elegant touch, serve in hollowed-out bread bowls or with a drizzle of truffle oil.

Cream of Bacon and Broccoli Soup

Velvety and rich, this Cream of Bacon and Broccoli Soup marries the smoky depth of bacon with the fresh, verdant crunch of broccoli, creating a harmonious blend that’s both comforting and sophisticated. Perfect for those chilly evenings when only a bowl of something warm and creamy will do.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 4 cups chicken stock
• For the cream mixture:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the broccoli florets and chicken stock to the pot. Bring to a boil, then reduce heat to simmer until the broccoli is tender, about 10 minutes.
4. In a separate bowl, whisk together the heavy cream, whole milk, flour, salt, and pepper until smooth. Gradually stir this mixture into the soup.
5. Bring the soup back to a gentle simmer, stirring constantly, until it thickens, about 5 minutes. For a smoother texture, use an immersion blender to puree half of the soup.
6. Stir in the reserved bacon pieces, saving a few for garnish. Serve hot, topped with the remaining bacon.

Generously creamy with a satisfying crunch from the broccoli and bacon, this soup is a delightful contrast of textures. Serve it with a side of crusty bread for dipping, or elevate it with a drizzle of truffle oil for an extra touch of luxury.

Cream of Bacon and Cauliflower Soup

Savory and sophisticated, this Cream of Bacon and Cauliflower Soup marries the smoky depth of bacon with the delicate, nutty sweetness of cauliflower, creating a dish that’s as comforting as it is refined. Perfect for those crisp autumn evenings, it’s a testament to the magic that happens when simple ingredients are treated with care and creativity.

Ingredients

• For the soup base:
  • 4 cups cauliflower florets
  • 4 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For garnish:
  • 2 tbsp chopped chives
  • 1/4 cup crispy bacon bits

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside for garnish.
2. In the same pot, add chopped onion and minced garlic to the bacon fat. Sauté until translucent, about 3 minutes.
3. Add cauliflower florets to the pot, stirring to coat with the onion and garlic mixture. Cook for 5 minutes to lightly brown the cauliflower.
4. Pour in chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until cauliflower is very tender, about 20 minutes.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in heavy cream and season with salt and pepper. Heat through over low heat for 5 minutes, avoiding a boil to prevent curdling.
7. Ladle the soup into bowls. Garnish with crispy bacon bits and chopped chives before serving.

Yielded is a velvety soup with a rich, smoky flavor profile, punctuated by the freshness of chives. For an elegant twist, serve in hollowed-out bread bowls to elevate the dining experience.

Cream of Bacon and Lentil Soup

Just as the crisp autumn air begins to whisper through the trees, a bowl of Cream of Bacon and Lentil Soup emerges as the epitome of comfort and sophistication. This velvety concoction marries the smoky depth of bacon with the earthy richness of lentils, creating a symphony of flavors that dance gracefully on the palate.

Ingredients

• For the base:
  • 1 cup dried green lentils, rinsed
  • 4 cups chicken stock
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
• For the cream mixture:
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
• For the garnish:
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 tbsp fresh thyme leaves

Instructions

1. In a large pot over medium heat, combine the lentils and chicken stock. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
2. While the lentils cook, melt the butter in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Once the lentils are tender, blend half of the lentil mixture with the heavy cream until smooth. Tip: For a chunkier texture, blend less.
4. Return the blended mixture to the pot with the remaining lentils. Stir in the sautéed onions and garlic. Simmer for an additional 10 minutes to meld the flavors.
5. Season with salt and pepper to taste. Tip: The bacon garnish will add saltiness, so season sparingly.
6. Ladle the soup into bowls and garnish with crumbled bacon and fresh thyme leaves.

Silky and rich, this soup boasts a perfect balance of smoky bacon and hearty lentils, with a finish that’s luxuriously creamy. Serve it with a slice of crusty bread for dipping, or elevate it further with a drizzle of truffle oil for an extra touch of elegance.

Cream of Bacon and Barley Soup

Savory and satisfying, this Cream of Bacon and Barley Soup combines the smoky depth of bacon with the hearty texture of barley, creating a dish that’s both comforting and sophisticated. Perfect for chilly evenings, it’s a testament to the magic that happens when simple ingredients are treated with care.

Ingredients

• For the soup base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup pearl barley
  • 6 cups chicken stock
• For finishing:
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the diced onion to the pot and sauté in the bacon fat until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the pearl barley and chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
4. Stir in the heavy cream and reserved bacon, heating through for about 2 minutes. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley before serving.

Key to this soup’s appeal is the contrast between the creamy broth and the chewy barley, with the bacon adding a smoky crunch. Serve it with a crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Conclusion

Ready to elevate your soup game? This roundup of 19 Delicious Cream of Bacon Soup Recipes offers something for every taste, from smoky to savory. We invite you to try these comforting bowls of goodness, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!