Bacon Soup Recipes to Love

Written by Lillian Tram on November 16th, 2015

Bacon and soup – what a wonderful winter combination! I am sharing two of my favorite bacon soup recipes with you now …before it gets terribly cold outside! If you have never tasted bacon soup, you will find that this is comfort food at its finest, guaranteed to warm your soul and satisfy those taste buds.
 
bacon soup recipes
 

Bacon Soup Recipes to Keep and Share

 
First on the list of favorites is a recipe I found a couple of years ago at a blog called Mel’s Kitchen Cafe and boy is this bacon soup delish! You won’t get over how creamy and cheesy this recipe is! The bacon and cheese come together like a young couple who cannot keep their hands off of one another. Coming from a large family and having six children of my own, one of the things I like about this recipe (aside from the inclusion of bacon!) is that this soup contains 10+ cups of vegetables! Now, that’s gotta be healthy! Knowing there’s so many vegetables packed in every bowlful, there’s a lot less shame in consuming all that yummy bacon and cheese.
 
The blog writer describes this recipe “Like classic broccoli cheese soup on steroids” and she’s right! The flavor takes me back to when I was younger, back when my family served that tried and true broccoli chicken and rice casserole recipe every Thanksgiving. (Our family stuck to the traditional turkey and dressing with cranberry sauce but that was about it. We certainly marched to the beat of a different drum and that’s okay because when it comes to food, you gotta do what feels right …and his soup? Well, it feels better than alright. Just see for yourself.
 

#1 – Loaded Broccoli Cheese and Bacon Soup

 
While I could tell you to substitute delish pork bacon for the lower sodium and lower calorie turkey bacon, I simply refuse to do that. Put that bacon grease to work making the white sauce wow and leave out the butter. For a thicker heartier soup, use two heads of broccoli but if you prefer thinner soups, use only one head of broccoli, diced small of course as mentioned in the recipe below. You can also add broth in the final stage to thin this soup down a bit.
 

Ingredients:

 
3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard
 

Directions:

 
In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
 
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables (don’t let any picky eaters see the pot!) and it might seem more like stew than soup but I promise it all comes together later on, when you add the cheese mixture.
 
In a separate saucepan, saute the bacon until golden and crispy before removing the bacon and placing on a paper towel lined plate. Drain the grease and wipe out saucepan.
 
Melt the butter using the same saucepan you cooked the bacon over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.
 
Gradually whisk in milk and cook until the mixture is bubbling and slightly thickened, about 5-7 minutes. Stir in the cheddar cheese, one handful at a time, adding another handful after the cheese melts each time. Season with salt, pepper and dry mustard.
 
Slowly add the cheese sauce to the hot broth and vegetables, stirring to combine well. Add the reserved bacon and add additional salt and pepper to taste. I always add a little Tony’s Creole Seasoning but that’s because my family is hooked.
 
 

bacon in the soup

 

 I have been playing with this recipe for just over a year, when I first found it on a cooking blog called The Wicked Noodle. Catchy name right? I love the name almost as much as I adore this bacon soup recipe! Maybe this recipe is just a little bit healthier too, since the red potatoes aren’t peeled. Is there nutrients in a potato peel? I gotta remember to look that up later.

 

One of the best features of this soup recipe is the amounts of cheese… and I am not ashamed to say that I always (yes, always – it’s gone on so long now I can actually say it’s part of my cheese addiction) add even more cheese than what the recipe calls for. I did mention that this soup has bacon in it too, right? Just kidding… sorta. I’m a sucker for anything with bacon in it but I also love jalapeno and I will put them in almost anything. Thankfully, my family loves it when I get my spicy on in the kitchen and hopefully yours will love this recipe as much as we do.

 

Bacon Soup Recipe #2 – Loaded Potato Soup

 

Ingredients:

 
1/2 pound bacon, sliced into large pieces
1/2 medium-sized sweet onion, chopped
3 tablespoons flour
1 32-ounce container low-sodium chicken broth (4 cups)
3 pounds red potatoes, quartered or halved depending on size
1 1/2 cups shredded cheddar cheese
2 cups whole milk
kosher salt & freshly ground black pepper
 

Toppings:

shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno and a drizzle of adobo sauce.
 

Instructions:

 
Heat a stock pot over med-high heat. Add bacon and cook until crisp.
 
Remove bacon with a slotted spoon and let drain on a plate lined with paper towels. Leave the bacon grease in the pot.
 
Reduce heat to medium and add onions. Cook onions until they are soft and translucent, about 5 minutes. Be careful not to burn them.
 
Sprinkle flour over onions and cook, stirring constantly for about a one minute  as this removes the raw flour taste.
 
Slowly pour in the chicken stock, whisking constantly until smooth and well-blended with the flour.
 
Add potatoes and bring to a boil; next, simmer until potatoes are very soft, about 15-30 minutes, depending on the size of the potatoes.
 
Using a potato masher or similar kitchen tool, crush potatoes to thicken soup, leaving some chunks but allowing some to level out into the soup.
 
Stir in the cheese until it is melted and the soup is smooth.
 
Add milk, bring soup back to a simmer and cook for an additional 10 minutes, or until very hot.
 
Ladle soup into bowls and add one or all of the toppings listed above, based on your preferences. Dig in!
 
 

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