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A red pot filled with cream of bacon soup

Cream of Bacon Soup

Eliza Cross
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.
5 from 11 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 303 kcal


  • 1 Cutting board
  • 1 Sharp knife
  • 1 Garlic press
  • 1 Large skillet
  • Measuring cups
  • Measuring spoons
  • 1 Large pot
  • 1 Large spoon
  • 1 Slotted spoon
  • 1 Whisk
  • paper towels for draining


  • 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


  • 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.


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.


Calories: 303kcalCarbohydrates: 11gProtein: 13.5gFat: 22.6gSaturated Fat: 10.1gCholesterol: 54mgSodium: 1455mgPotassium: 394mgFiber: 1gSugar: 1.8gCalcium: 67mgIron: 1mg
Keyword bacon, cream of bacon, soup
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