Cream of bacon soup is the ultimate soul-soothing comfort food! Bacon is the star of this easy, family-friendly recipe, and it comes together in less than an hour with ingredients you probably already have on hand.
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.
Notes
To store leftover soup, cool to room temperature and refrigerate in a tightly sealed container for up to 3 days.Reheat in a soup pot over medium-low heat, stirring constantly, until soup just starts to bubble around the edges. Remove from heat and serve.
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