This easy cream of bacon soup recipe is the ultimate soul-soothing comfort food! Creamy and so delicious, it comes together in less than an hour and you might already have the ingredients on hand in your fridge and pantry.
A full pound of tasty bacon stars in this richly flavored soup, and the soup base gets even more flavor with the addition of creamy bacon fat. You can customize this recipe to your tastebuds’ preferences by adding additional ingredients; see the recipe variations below.
If you’ve ever wondered, “Is there such a thing as cream of bacon soup?” the answer is now YES!
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Like our old fashioned navy bean soup with bacon, this creamy soup is perfect for warming up on a chilly day.
If you love the flavor of bacon and could use some new ways to cook with it, be sure to check out our collection of 60 of the best bacon dinner recipes!
Click any of these headings to jump ahead:
- Why This Recipe is Worth Making
- Ingredients and Substitutions
- Equipment Needed
- Step by Step Instructions
- Pro Recipe Tips
- Recipe Variations
- How to Store and Reheat Leftovers
- Frequently Asked Questions
- More Comfort Food Recipes with Bacon
- Cream of Bacon Soup recipe
Why This Recipe is Worth Making
This creamy soup is loaded with the incomparably good, savory flavor of bacon!
You can make this easy recipe in less than an hour.
It’s perfect for lunch or dinner. Accompany with warm French bread, sandwiches or a green salad and you have an easy meal.
People of all ages love this family-friendly recipe!
Ingredients and Substitutions
These are the ingredients you’ll need to make this rich bacon cream soup (shown clockwise from top left):
Onion – I like a sweet onion like Vidalia in this recipe, but you can use yellow or white onions, too.
Milk – 2% or whole milk works best in this recipe.
Chicken stock or broth – Homemade chicken stock will add the best flavor, but you can also use canned chicken broth. Some brands have added salt and you may need to reduce the salt in the recipe accordingly.
Bacon – regular or thick sliced is fine.
Unsalted butter – If you only have salted butter on hand, just cut the salt in half in the recipe.
Green onions – Chop just the green parts to garnish the soup. You can also use chopped parsley if you prefer.
All-purpose flour – This helps thicken the soup.
Garlic – The recipe calls for 2 cloves, but feel free to reduce or add more depending on how much garlic you like.
Celery – Choose the tender, pale green inner stalks if you can.
Olive oil – Extra virgin olive oil will add the best flavor.
Half and half – Adds the perfect amount of creamy flavor without being too heavy.
Salt and ground white pepper – White pepper is preferable because it doesn’t create black specks in the creamy soup like ground black pepper, but either will work flavor-wise.
Shredded cheddar cheese – Use sharp cheddar, Colby, or your favorite blend to melt in the warm soup as a garnish.
You won’t need any fancy kitchen tools to make this simple bacon soup recipe, just the basics:
- Cutting board
- Sharp knife
- Garlic press
- Measuring cups
- Measuring spoons
- Soup pot
- Cooking spoon
- Slotted spoon
- Paper towels for draining
Step by Step Instructions
Be sure to check out the printable recipe card below for full ingredients and directions!
Melt the butter and olive oil together and saute the onion and celery over low heat.
Cook until translucent and tender, without browning. Add the garlic during the last 2 minutes of cooking and cook until fragrant. Remove from heat, cover and reserve.
Cook the chopped bacon in the soup pot over medium heat until browned.
Clean the pot, add the reserved bacon grease and 2 tablespoons butter. Melt over medium heat and sprinkle with 1/3 cup flour. Whisk until blended to make a roux.
Slowly add the warmed chicken stock, milk, and half and half, whisking constantly until mixture is smooth and creamy.
Add the reserved onion-celery-garlic mixture and the drained, cooked bacon (reserving 2 tablespoons for garnish).
Cook for 5 more minutes, stirring constantly. Serve garnished with shredded cheddar cheese and chopped green onions or parsley.
Pro Recipe Tips
If you want your soup base to be completely smooth, puree the onion-celery-garlic mixture in a blender or food processor until smooth before adding it to the pot.
Gently simmer the soup over medium heat without boiling, so it doesn’t separate or curdle.
The soup should be about the consistency of heavy cream. If it’s too thick, add a little more milk or chicken stock to the mixture. If it’s too thin, whisk in a little more flour.
Cheese soup with bacon – for a cheesy cream of bacon soup, sprinkle with 2/3 cup of grated sharp or medium cheddar cheese just before serving and stir until it melts. Garnish and serve.
Potato soup with bacon – Peel two medium Yukon Gold potatoes and cut in 1/2 inch cubes. Cook in salted boiling water until tender and drain. Add to the soup mixture along with the onion-celery-garlic mixture and proceed with the recipe.
Loaded potato soup with bacon – Make the variation above and top the soup with a dollop of sour cream, crumbled cooked bacon, shredded cheddar cheese and chopped scallions.
Additional toppings: Try some different garnishes for the soup, such as garlic croutons, crispy fried onions, or crushed oyster crackers.
How to Store and Reheat Leftovers
Cool the soup to room temperature. Refrigerate in a tightly sealed container for up to 3 days. To reheat the soup, pour it in a soup pot and heat over medium heat just until it starts to bubble around the edges. Remove from the stove and serve.
FAQ is the acronym for Frequently Asked Questions.
Even though it only contains 1 cup of half and half, this recipe makes soup that is rich and creamy. This is because the soup is created making a roux, a mixture of bacon fat, butter and flour that is often used to create cream sauces and soups.
Yes, Campbell’s offers a condensed Cream of Bacon soup in 10.5 ounce cans. If you try it, please leave a comment and let us know what you think!
More Comfort Food Recipes with Bacon
Bacon makes everything better, and you’ll love these popular recipes:
Here’s the full, printable recipe:
Cream of Bacon Soup
- 1 tablespoon olive oil extra virgin
- 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
- In a large skillet over low heat, melt 1 tablespoon of the butter and olive oil together. Saute the onion and celery, stirring occasionally, until translucent and tender, without browning. Add the garlic during the last 2 minutes of cooking and cook until fragrant. Remove from heat, cover and reserve.
- Cook the chopped bacon in the soup pot over medium heat until browned and crispy. Drain on paper towels and reserve.
- Pour out the bacon grease, reserving 2 tablespoons. Clean the pot, add the reserved bacon grease and the remaining 2 tablespoons butter. Melt over medium heat and sprinkle with 1/3 cup flour. Whisk until blended to make a roux.
- Slowly add the warmed chicken stock, milk, half and half, salt and white pepper, whisking constantly until mixture is smooth and creamy.
- Add the reserved onion-celery-garlic mixture and the drained, cooked bacon (reserving 2 tablespoons for garnish).
- Cook for 5 more minutes to blend flavors, stirring constantly.
- Serve garnished with shredded cheddar cheese and chopped green onions or parsley.
Got questions? Just ask! I’m happy to help. You might also enjoy viewing the creamy bacon soup web story.
If you enjoy this creamy bacon soup recipe, I’d be thrilled if you clicked the little stars above and gave the recipe a 5-star rating.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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