Cream of bacon soup is a creamy, savory soup made with a bacon broth, milk or cream, vegetables, and bacon bits. It can be served as a comforting starter or a light meal accompanied by bread or crackers. The key ingredients that go into making cream of bacon soup include:
Bacon
Bacon is the star ingredient and provides the characteristic smoky, salty, meaty flavor in the soup. To make the bacon broth, bacon is cooked until crisp and the rendered bacon fat is used to sauté aromatics like onions and garlic. The crispy bacon pieces are set aside to use as garnish later. Both the browned bacon bits and the fat infuse the soup with deep bacon flavor.
Onions and garlic
Onions and garlic provide aromatic flavor to the soup. They are cooked in the rendered bacon fat to deeply infuse the soup base. Onions add sweetness while garlic provides a punch of savory flavor.
Chicken or vegetable stock
The bacon broth forms the base of the soup. Chicken or vegetable stock is added to the browned bacon drippings to create a full-flavored and hearty soup base.
Milk or cream
Milk or heavy cream is added to enrich the soup and make it creamy. The dairy also helps mellow out some of the smoky, salty flavors from the bacon.
Thickener
Flour, cornstarch, or a roux helps thicken the soup to the desired creamy consistency. The starch stabilizes the soup and creates a lush texture.
Potatoes
Potatoes act as the main starchy component in the soup. Diced potatoes are cooked until tender in the soup before blending or mashing to create thickness and body. Potatoes also balance the richness of the soup.
Vegetables
In addition to potatoes, vegetables like carrots, celery, onion, garlic, leeks, etc. may be used. They add flavorsome depth as well as nutrition to the soup.
Herbs and spices
Herbs like thyme, rosemary, parsley and spices like black pepper, paprika, cayenne pepper add layers of flavor complexity. They highlight the savory bacon and complement the creaminess.
Bacon bits
Finally, crispy cooked bacon bits are stirred back into the soup for delicious bites of smoky bacon in each spoonful. They provide texture and flavor contrast.
Step-by-Step Instructions
Here is a step-by-step guide to making creamy, hearty cream of bacon soup at home:
- Cook the bacon – Fry bacon strips until very crispy. Transfer to a paper towel lined plate. Reserve bacon fat in the pan.
- Sauté aromatics – Add diced onions, garlic, celery, carrots to the bacon fat. Sauté for 5-7 minutes until softened.
- Simmer broth – Add chicken or vegetable stock and herbs to the pan. Simmer for 15-20 minutes to meld flavors.
- Cook potatoes – Add diced potatoes and cook until fork tender.
- Thicken soup – Make a roux by whisking flour into the soup or use cornstarch slurry to thicken to desired consistency.
- Add cream – Stir in milk or cream. Simmer briefly to prevent curdling.
- Blend soup – Use an immersion blender to partially blend the soup. Alternatively, blend in batches in a countertop blender.
- Finish and serve – Season with salt, pepper and any other seasonings. Ladle into bowls, garnish with crispy bacon bits.
Ingredients
Here are the ingredients typically used to make a pot of creamy, hearty cream of bacon soup. The quantities can be adjusted based on how much soup you want to make:
| Ingredient | Amount |
|---|---|
| Bacon strips | 8 ounces |
| Yellow onion, diced | 1 cup |
| Carrots, diced | 1 cup |
| Celery stalks, diced | 2 |
| Garlic cloves, minced | 2-3 |
| Russet or Yukon Gold potatoes, diced | 2-3 cups |
| Chicken or vegetable stock | 4-6 cups |
| Heavy cream or whole milk | 1-2 cups |
| All-purpose flour | 3-4 tbsp |
| Dried thyme | 1 tsp |
| Fresh parsley, chopped | 2-3 tbsp |
| Salt and pepper | To taste |
Variations
Cream of bacon soup is highly customizable based on preferences. Try these tasty variations:
- Add sharp cheddar cheese for extra richness.
- Use milk and flour for a lighter soup texture.
- Stir in cooked broccoli florets or frozen peas.
- Top with croutons, scallions or crispy pancetta.
- Swap in shallots or leeks for the onion.
- Add a dash of hot sauce or cayenne for a kick.
- Use turkey bacon or veggie bacon as lower-fat options.
- Replace chicken stock with mushroom or vegetable stock.
- Garnish with crumbled goat cheese or blue cheese.
Storage
Properly stored cream of bacon soup will keep in the refrigerator for 3-4 days. To store:
- Let the soup cool completely before transferring to airtight containers.
- Make sure the soup is covered and sealed.
- Refrigerate for up to 4 days.
- Reheat gently before serving, adding more cream or milk if the soup is too thick.
- Alternatively, freezer for 1-2 months. Thaw overnight in the fridge before using.
Tips
Follow these tips for the ultimate cream of bacon soup:
- Fry the bacon very crispy so it crumbles into delicious bits.
- Cook the onions, garlic, and celery slowly to sweeten their flavor.
- Simmer the soup uncovered to allow it to reduce and intensify.
- Use starchy potatoes like Russets for the best texture.
- Add just enough cream to achieve a velvety soup without being too heavy.
- A sprinkling of lemon juice brightens all the rich flavors.
- Blend the soup to the consistency you prefer – completely smooth or a little chunky.
- Adjust salt, pepper, and other seasonings to taste as the soup finishes cooking.
Substitutions
With a few easy ingredient swaps, you can vary the flavor of cream of bacon soup:
- Bacon: Pancetta, ham, prosciutto, smoked turkey
- Onion: Shallots, leeks, scallions, chives
- Potatoes: Cauliflower, parsnips, celeriac
- Chicken stock: Vegetable or mushroom broth
- Heavy cream: Evaporated milk, whole milk, half and half
- Herbs: Chives, oregano, sage, rosemary
Nutrition
Cream of bacon soup is high in calories, fat, and sodium due to the bacon, cream, and potatoes. A one cup serving provides:
- Calories: 330
- Total fat: 28g
- Saturated fat: 14g
- Sodium: 580mg
- Carbohydrates: 17g
- Protein: 8g
To lighten it up, use reduced fat milk, cut back on bacon, and increase vegetables. Sodium can be reduced by using low sodium stock and limiting added salt.
Serving Suggestions
Cream of bacon soup makes a hearty starter or light main. Serve it:
- As a first course for lunch or dinner
- With a salad and bread for lunch
- Ladled into hollowed out bread bowls
- Topped with croutons, scallions and cheese
- With a bacon and blue cheese salad
- Accompanied by a bacon grilled cheese sandwich
It also works nicely:
- As a base for potato soup
- Poured over baked potatoes
- Served with French onion soup
- In cooking applications like tarts, casseroles, pot pies
Conclusion
Cream of bacon soup brings together smoky, salty bacon with creamy, comforting soup. The key lies in cooking the bacon properly to render the fat and crisp the bacon, sautéing aromatic veggies, and achieving the ideal velvety texture. Feel free to customize the soup to your tastes with different add-ins. With a freshly baked loaf of bread, it makes for a perfect cool weather meal. Enjoy this savory bacon-kissed soup on its own or as a base for endless recipes.