17 Delicious Cream of Bacon Soup Recipes Ultimate Comfort Food

There’s nothing quite like the rich, smoky flavor of bacon to turn a simple soup into a bowl of pure comfort. Whether you’re looking to warm up on a chilly evening or just craving something irresistibly creamy and satisfying, our roundup of 17 Delicious Cream of Bacon Soup Recipes is sure to inspire your next kitchen adventure. Dive in and discover your new favorite comfort food today!

Classic Cream of Bacon Soup

Bacon lovers, unite! If you’ve ever dreamed of bathing in bacon (who hasn’t?), this Classic Cream of Bacon Soup is the next best thing—minus the mess and the weird looks from your neighbors. It’s rich, it’s creamy, and it’s packed with enough bacon to make your heart skip a beat (in the best way possible).

Ingredients

• 1 lb thick-cut bacon, chopped (because life’s too short for thin bacon)
• 1 large onion, diced (yellow for sweetness, but white if you’re feeling rebellious)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 2 cups heavy cream (go big or go home)
• 2 tbsp all-purpose flour (for thickening, not for building a paste model)
• 1 tsp smoked paprika (for that ‘I cooked over a campfire’ vibe)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain. Keep that glorious bacon fat in the pot—that’s liquid gold.
2. Add the diced onion to the pot and sauté in the bacon fat until translucent, about 5 minutes. Tip: Stir occasionally to prevent the onions from getting too much of a tan.
3. Toss in the minced garlic and cook for 1 minute until fragrant. Garlic burns faster than your last diet, so keep an eye on it.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux. This is the secret to a soup that hugs your spoon.
5. Gradually whisk in the chicken broth to avoid lumps. Bring to a simmer and let it thicken slightly, about 5 minutes.
6. Stir in the heavy cream and smoked paprika. Let the soup simmer gently for 10 minutes—no boiling, or you’ll risk breaking the cream.
7. Return the crispy bacon to the pot, reserving a handful for garnish. Simmer for another 2 minutes to let the flavors marry. Tip: Taste and adjust seasoning now, because once you start eating, there’s no stopping.
8. Serve hot, topped with the reserved bacon and a sprinkle of paprika for color. Tip: Pair with a crusty bread for dipping—soup’s best friend.

Silky smooth with a smoky depth, this soup is like a warm hug from the inside out. For a twist, try serving it in bread bowls or with a dollop of sour cream to cut through the richness. Either way, prepare for silence at the table—everyone will be too busy eating to talk.

Spicy Cream of Bacon Soup with Jalapenos

Spicy Cream of Bacon Soup with Jalapenos is the kind of dish that makes you forget all about your diet plans. It’s rich, it’s creamy, and it’s got just the right amount of kick to make your taste buds dance.

Ingredients

• 1 lb thick-cut bacon, diced (because everything’s better with bacon, right?)
• 2 large jalapenos, finely chopped (seeds in if you dare, seeds out if you’re a bit of a wimp)
• 1 medium onion, diced (yellow onions are my go-to for their perfect balance of sweetness and bite)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use the jarred stuff)
• 4 cups chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (because we’re not messing around here)
• 2 tbsp all-purpose flour (for that silky, thick texture we all crave)
• 1 tsp smoked paprika (it’s the secret weapon for that deep, smoky flavor)
• Salt and freshly ground black pepper (to taste, but let’s be honest, you’re going to want to be generous)

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and cook until soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Toss in the minced garlic and chopped jalapenos, cooking for another 2 minutes until fragrant. Tip: Wear gloves when handling jalapenos unless you enjoy the sensation of burning fingers.
4. Sprinkle the flour over the veggies and stir to coat, cooking for 1 minute to remove the raw flour taste.
5. Slowly whisk in the chicken stock, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
6. Stir in the heavy cream and smoked paprika, then return the crispy bacon to the pot. Simmer for 10 minutes to let the flavors meld. Tip: Don’t let it boil or the cream might separate.
7. Season with salt and pepper to taste, then serve hot.

Dive into this bowl of comfort and you’ll find a creamy, smoky soup with a spicy kick that’s balanced by the richness of the bacon. Serve it with a side of crusty bread for dipping, or go all out and top it with extra crispy bacon bits and a dollop of sour cream for an indulgent twist.

Cream of Bacon and Potato Soup

Yum, is there anything more comforting than a bowl of creamy, dreamy soup that’s packed with the smoky goodness of bacon and the hearty embrace of potatoes? I think not, especially when it’s as easy to whip up as this Cream of Bacon and Potato Soup that’s about to become your weeknight hero.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 large yellow onion, diced (it’s the unsung hero of flavor)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 4 cups peeled and diced russet potatoes (about 2 large spuds)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (go big or go home)
• 2 tbsp unsalted butter (because everything’s better with butter)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1 tbsp chopped fresh chives (for that pop of color and freshness)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain. Tip: Keep the bacon fat in the pot for that extra flavor punch.
2. Add the diced onion to the bacon fat and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches. Stir in the heavy cream and butter until fully incorporated. Season with salt and pepper to taste.
5. Serve hot, garnished with the crispy bacon and chopped chives. Tip: A sprinkle of shredded cheddar cheese takes this soup to the next level.

Rich, velvety, and with just the right amount of smoky bacon bits, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or go wild and top it with a fried egg for breakfast-for-dinner vibes.

Slow Cooker Cream of Bacon Soup

Today’s the day we throw caution to the wind and embrace the creamy, bacon-y goodness that is Slow Cooker Cream of Bacon Soup. Trust me, your taste buds will thank you for this indulgent ride.

Ingredients

• 1 pound thick-cut bacon, chopped (because life’s too short for thin bacon)
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 cups heavy cream (go big or go home)
• 1 teaspoon smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and freshly ground black pepper (to make it taste like food)
• 1 tablespoon all-purpose flour (the unsung hero of thickening)
• 2 tablespoons unsalted butter (because everything’s better with butter)

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 10 minutes. Transfer to a paper towel-lined plate, but leave that glorious fat in the pan.
2. Add the diced onion to the bacon fat and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent onion tantrums.
3. Toss in the minced garlic and cook for 1 minute until fragrant. Garlic burns faster than your last diet, so keep an eye on it.
4. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2 minutes to eliminate the raw flour taste.
5. Slowly whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and let it thicken slightly, about 5 minutes.
6. Transfer everything to your slow cooker. Add the crispy bacon (reserve some for garnish if you’re feeling fancy), heavy cream, smoked paprika, salt, and pepper. Stir to combine.
7. Cover and cook on LOW for 4 hours. Tip: Resist the urge to peek; slow cookers thrive on neglect.
8. After cooking, give it a good stir. If it’s too thick, add a splash of broth. Too thin? Let it cook uncovered for another 30 minutes.

Kick back and savor the velvety texture and smoky depth of this soup. Serve it with a sprinkle of reserved bacon and a side of crusty bread for dipping—because spoons are overrated.

Cream of Bacon and Mushroom Soup

Now, who in their right mind would say no to a bowl of creamy, dreamy bacon and mushroom soup? Not us, that’s for sure! This soup is like a warm hug on a chilly day, with the smoky bacon and earthy mushrooms playing the lead roles in this delicious drama.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 cup diced onions (yellow ones are my fave for sweetness)
• 2 cups sliced cremini mushrooms (button mushrooms can sub in a pinch)
• 3 cloves garlic, minced (fresh is best, no jarred stuff here)
• 3 tbsp unsalted butter (salted works, but then ease up on added salt)
• 1/4 cup all-purpose flour (for that perfect thickener)
• 4 cups chicken stock (homemade if you’ve got it, store-bought if you’re sane)
• 1 cup heavy cream (go full-fat for maximum luxury)
• 1/2 tsp smoked paprika (for that extra oomph)
• Salt and freshly ground black pepper (to your heart’s content)

Instructions

1. In a large pot over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove and set aside, leaving the drippings in the pot.
2. Add the onions to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Toss in the mushrooms and cook until they’ve released their moisture and are golden, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
4. Stir in the garlic and butter, cooking until fragrant, about 1 minute. Tip: Garlic burns fast, so keep an eye on it.
5. Sprinkle the flour over the mixture, stirring constantly to combine and cook off the raw flour taste, about 2 minutes.
6. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer.
7. Reduce heat to low and stir in the heavy cream and smoked paprika. Simmer gently for 10 minutes to meld the flavors.
8. Crumble the reserved bacon and stir half into the soup. Season with salt and pepper as needed.

And just like that, you’ve got a soup that’s rich, velvety, and packed with umami goodness. Serve it with the remaining bacon on top for crunch, and maybe a side of crusty bread for dipping—because why not?

Cheesy Cream of Bacon Soup

Get ready to dive spoon-first into a bowl of pure comfort with this Cheesy Cream of Bacon Soup that’s so rich, it should come with a wealth warning. Perfect for those days when only a hug in a bowl will do, this recipe is a playful twist on the classic, blending smoky bacon with a velvety cheese sauce that’ll have you questioning why you ever settled for less.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1/2 cup unsalted butter (the real MVP for that silky texture)
• 1/2 cup all-purpose flour (the glue that holds our cheesy dreams together)
• 4 cups whole milk (skim milk is for cereal, not soup)
• 2 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 2 cups shredded sharp cheddar cheese (extra sharp for that punch of flavor)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pot. Tip: Save a slice for garnish if you’re feeling fancy.
2. Add the butter to the bacon drippings and melt over medium heat. Whisk in the flour until smooth, cooking for 1 minute to get rid of the raw flour taste. Tip: Constant whisking is your friend here to avoid lumps.
3. Gradually whisk in the milk and chicken broth, bringing the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened. Tip: Patience is key; rushing this step can lead to a thinner soup.
4. Reduce heat to low and stir in the cheddar cheese and garlic powder until the cheese is fully melted and the soup is smooth. Crumble the cooked bacon and stir most of it into the soup, reserving some for topping.
5. Season with salt and pepper to taste, remembering the bacon and cheese already add saltiness. Serve hot, garnished with the reserved bacon. Tip: A sprinkle of green onions adds color and a fresh contrast.

Bold in flavor and luxuriously creamy, this soup is a testament to the magic that happens when cheese and bacon join forces. Serve it with a side of crusty bread for dipping, or go all out with a baked potato for the ultimate comfort meal.

Cream of Bacon and Corn Soup

Craving something that hugs your soul with every spoonful? Let’s dive into a bowl of pure comfort that combines the smoky allure of bacon with the sweet pop of corn, creating a symphony of flavors that’ll make your taste buds dance.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 medium onion, diced (yellow for sweetness, but hey, use what you’ve got)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 4 cups fresh or frozen corn kernels (summer’s gift, frozen works in a pinch)
• 4 cups chicken stock (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (the richer, the better—no skimping!)
• 2 tbsp butter (salted, because it’s all about balance)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1 tbsp olive oil (extra virgin, because we’re not savages)

Instructions

1. Heat a large pot over medium heat. Add the olive oil and chopped bacon. Cook until the bacon is crispy and has rendered its fat, about 5-7 minutes. Tip: Resist the urge to stir too much; let the bacon get nice and crispy.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the pot—that’s liquid gold!
3. In the same pot, add the diced onion. Cook until soft and translucent, about 3-4 minutes. Tip: A pinch of salt here helps the onions sweat without browning.
4. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn, or you’ll have to start over (and nobody wants that).
5. Throw in the corn kernels and cook for 2 minutes, stirring occasionally. They should start to smell sweet and look a bit brighter.
6. Pour in the chicken stock and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10 minutes. The corn should be tender.
7. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend half the soup and leave the rest as is.
8. Stir in the heavy cream and butter until fully incorporated. Let the soup simmer for another 5 minutes to thicken slightly.
9. Season with salt and pepper to taste. Remember, the bacon adds saltiness, so taste before you go wild with the salt shaker.
10. Serve hot, topped with the crispy bacon you set aside earlier. A sprinkle of fresh herbs or a dash of hot sauce wouldn’t hurt either.

Oh, the velvety smoothness of this soup, with its smoky undertones and sweet corn highlights, is nothing short of magical. Serve it with a side of crusty bread for dipping, or go wild and top it with some shredded cheese for an extra indulgent twist.

Healthy Cream of Bacon Soup with Kale

Who knew that bacon could be part of a healthy dish? This ‘Healthy Cream of Bacon Soup with Kale’ is here to prove that you can have your bacon and eat it too, without the guilt. Packed with nutrients and flavor, it’s a cozy hug in a bowl that’ll make your taste buds dance.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 4 cups kale, stems removed and leaves chopped (trust me, it’s worth the effort)
• 4 cups low-sodium chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (for that luxurious texture we all crave)
• 1 tsp smoked paprika (it’s like bacon’s best friend)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain. Tip: Save that bacon fat in the pot—it’s liquid gold for flavor.
2. In the same pot with the bacon fat, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the chopped kale to the pot and stir until it starts to wilt, about 2 minutes. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes, allowing the kale to soften and the flavors to meld.
4. Stir in the heavy cream and smoked paprika, then return the crispy bacon to the pot (reserve a little for garnish if you’re feeling fancy). Simmer for another 5 minutes to heat through. Tip: If the soup is too thick, add a splash more broth to reach your desired consistency.
5. Season with salt and pepper to taste, then ladle into bowls. Serve hot, garnished with the reserved bacon and a sprinkle of smoked paprika for that Instagram-worthy finish.

Velvety smooth with a smoky depth, this soup is a masterpiece of contrasts—creamy yet light, indulgent yet wholesome. Try serving it with a side of crusty bread for dipping, or go all out with a dollop of sour cream on top for extra decadence.

Cream of Bacon and Tomato Soup

Now, who said bacon can’t be the star of a soup? This Cream of Bacon and Tomato Soup is here to prove the naysayers wrong, blending the smoky goodness of bacon with the tangy sweetness of tomatoes in a velvety embrace that’ll have you questioning every soup you’ve ever had before.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 large onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling fancy)
• 2 cups chicken broth (homemade if you’ve got it, boxed if you’re in a hurry)
• 1/2 cup heavy cream (this is where the magic happens)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain. Tip: Keep the bacon fat in the pot for extra flavor.
2. In the same pot, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic burn, or you’ll have to start over.
3. Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring to a simmer and let it cook for 15 minutes, allowing the flavors to meld. Tip: A splash of broth can deglaze the pot, picking up all those tasty bits.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: Hold the lid on tight unless you fancy a tomato explosion.
5. Stir in the heavy cream and half of the cooked bacon. Heat through but do not boil. Season with salt and pepper as needed.
6. Serve hot, garnished with the remaining bacon. For a twist, top with a dollop of sour cream or some fresh basil leaves.

Final thoughts: This soup is a creamy, dreamy bowl of comfort with a smoky bacon punch that plays beautifully against the bright tomatoes. Perfect for dunking a grilled cheese or just savoring slowly on a lazy afternoon.

Cream of Bacon and Chicken Soup

Venture into the realm of comfort food with a bowl that’s like a hug from the inside—where bacon and chicken join forces in a creamy, dreamy soup that’ll make your taste buds do a happy dance. It’s the kind of dish that turns a mundane meal into a celebration, no fancy occasion required.

Ingredients

• 4 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces—uniformity is key for even cooking)
• 1 medium onion, diced (about 1 cup, and yes, tears are part of the process)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use the jarred stuff)
• 3 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (this is where the magic happens)
• 2 tbsp all-purpose flour (the unsung hero of thickening)
• 1 tbsp butter (salted or unsalted, your call)
• 1 tsp dried thyme (because every soup needs a little greenery)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, but leave that glorious fat in the pot.
2. Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until no longer pink, about 5-7 minutes. Remove and set aside with the bacon.
3. In the same pot, melt the butter and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds—just until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to cook off the raw flour taste.
5. Slowly whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and let it thicken slightly, about 5 minutes.
6. Stir in the heavy cream and thyme, then return the chicken and crumbled bacon to the pot. Simmer for another 10 minutes to let the flavors marry.
7. Season with additional salt and pepper if needed. Remember, the bacon adds saltiness, so taste before you season.

This soup is a creamy, smoky symphony with chunks of tender chicken and crispy bacon in every spoonful. Serve it with a side of crusty bread for dipping, or go wild and top it with extra bacon bits because, let’s face it, bacon makes everything better.

Cream of Bacon and Lentil Soup

Now, who said bacon can’t be the star of a soup? This Cream of Bacon and Lentil Soup is here to prove the naysayers wrong, blending smoky, savory goodness with the earthy comfort of lentils in a way that’ll make your taste buds do a happy dance.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 large onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 cup dried green lentils (no need to soak, these little guys cook up quick)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (go big or go home)
• 1 tbsp olive oil (extra virgin, because we’re classy like that)
• Salt and pepper (to taste, but let’s be honest, you’re going to taste and adjust anyway)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Resist the urge to snack on the bacon bits—you’ll need them later.
2. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Tip: A pinch of salt here helps the onions sweat it out faster.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter and sassy.
4. Add the lentils and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
5. Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Tip: This is when you adjust the seasoning, so taste and tweak as needed.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you’re into texture. Tip: If using a regular blender, let the soup cool a bit first to avoid a hot soup explosion.

Just like that, you’ve got a soup that’s creamy, dreamy, and packed with flavor. Serve it with a sprinkle of those reserved bacon bits on top for crunch, or dunk in a slice of crusty bread for the ultimate comfort food experience.

Cream of Bacon and Broccoli Soup

Craving something that hugs your soul with every spoonful? Let me introduce you to a bowl of pure comfort that combines the smoky allure of bacon with the fresh, green goodness of broccoli. It’s like they were meant to be together in this creamy, dreamy soup.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 4 cups broccoli florets (because stems are great, but florets are the stars here)
• 4 cups chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (let’s make it rich, shall we?)
• 2 tbsp butter (unsalted, so you’re the boss of seasoning)
• Salt and pepper to taste (but be generous, life’s bland enough)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 8 minutes. Remove and set aside on paper towels. Keep that glorious bacon fat in the pot.
2. Add the diced onion to the pot and sauté in the bacon fat until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Toss in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let it brown, or it’ll turn bitter.
4. Add the broccoli florets and chicken stock. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
5. Using an immersion blender, puree the soup until smooth. Tip: If you like some texture, leave it a bit chunky.
6. Stir in the heavy cream and butter until fully incorporated. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
7. Crumble the reserved bacon and sprinkle on top before serving.

Delight in the velvety texture that’s rich yet not overly heavy, with a flavor that’s a perfect balance of smoky, creamy, and fresh. Serve it with a side of crusty bread for dipping, or go wild and top it with extra bacon and a sprinkle of cheddar cheese for that extra oomph.

Cream of Bacon and Cheese Soup

Let’s face it, bacon makes everything better, and when you swirl it into a creamy, cheesy soup, you’ve basically hit the comfort food jackpot. This Cream of Bacon and Cheese Soup is like a warm hug from the inside, perfect for those days when only indulgence will do.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1/2 cup unsalted butter (I like to pretend it’s healthy because it’s unsalted)
• 1 medium onion, diced (about 1 cup, and yes, tears are optional)
• 1/3 cup all-purpose flour (the glue that holds our cheesy dreams together)
• 3 cups whole milk (2% works in a pinch, but go big or go home)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 cups shredded sharp cheddar cheese (extra sharp for the win)
• 1 cup shredded Gruyère cheese (because we’re classy like that)
• 1/2 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 8 minutes. Remove and crumble, leaving the drippings in the pot because flavor town is just ahead.
2. Add the butter to the bacon drippings and melt over medium heat. Tip: If you’re not stirring constantly, you’re doing it wrong.
3. Toss in the diced onion and sauté until translucent, about 5 minutes. This is where the magic starts.
4. Sprinkle the flour over the onions and stir to create a roux. Cook for 2 minutes to avoid a floury taste. Tip: A wooden spoon is your best friend here.
5. Gradually whisk in the milk and chicken broth to avoid lumps. Bring to a simmer, stirring frequently, until slightly thickened, about 10 minutes.
6. Reduce heat to low and stir in the cheeses until melted and smooth. Tip: Add the cheese in batches to ensure a silky texture.
7. Season with smoked paprika, salt, and pepper. Stir in the crumbled bacon, reserving some for garnish because we eat with our eyes first.

Just imagine dipping a crusty piece of bread into this velvety, smoky, cheesy masterpiece. The Gruyère adds a nutty depth, while the bacon brings the crunch and the sass. Serve it in a bread bowl for maximum carb-on-carb action, or keep it simple with a side of pretzels for dipping. Either way, your taste buds will thank you.

Cream of Bacon and Pumpkin Soup

Prepare to have your taste buds do a happy dance with this Cream of Bacon and Pumpkin Soup, a cozy bowl of comfort that’s like a hug from the inside. Perfect for those days when you’re craving something rich, creamy, and with just the right amount of bacon to make everything better.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 medium onion, diced (yellow onions are my go-to for their sweet balance)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 3 cups pumpkin puree (homemade or canned, no judgment here)
• 4 cups chicken stock (low-sodium lets you control the saltiness)
• 1 cup heavy cream (for that luxurious texture we all deserve)
• 1 tsp smoked paprika (it’s the secret smoky whisper in every bite)
• Salt and pepper to taste (but seriously, taste as you go)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Add the pumpkin puree, chicken stock, and smoked paprika to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Using an immersion blender, puree the soup until smooth. Tip: If you don’t have an immersion blender, a regular blender works—just blend in batches.
6. Stir in the heavy cream and crumble the reserved bacon into the soup. Heat through for another 5 minutes.
7. Season with salt and pepper to taste. Remember, the bacon adds saltiness, so taste before adding more salt.

Just imagine the velvety smoothness of the pumpkin mingling with the smoky bacon, creating a symphony of flavors that’s both comforting and indulgent. Serve it with a sprinkle of extra bacon on top and a side of crusty bread for dipping—because why not?

Cream of Bacon and Sweet Potato Soup

Picture this: a bowl so creamy, so dreamy, it’s like a hug from your favorite sweater—only edible and packed with bacon. That’s right, we’re diving spoon-first into a soup that’ll make your taste buds do a happy dance.

Ingredients

• 6 slices of thick-cut bacon (because flimsy bacon is just sad)
• 1 large sweet potato, peeled and diced (about 2 cups—trust me, size matters here)
• 1 medium onion, chopped (no one likes a chunky onion surprise)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 3 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (go big or go home)
• 1 tbsp butter (salted, because life’s too short for unsalted)
• 1/2 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper (to make it taste like food, not cardboard)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 5 minutes per side. Remove and set aside on paper towels. Tip: Save the bacon grease—it’s liquid gold.
2. In the same pot, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Tip: Stir occasionally unless you enjoy the smell of regret.
3. Add the garlic and cook for 1 minute, just until fragrant. Tip: Burnt garlic is the enemy—watch it like a hawk.
4. Toss in the sweet potato, chicken broth, and smoked paprika. Bring to a boil, then reduce heat and simmer until the sweet potato is tender, about 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: Hot soup expands—blend in short pulses unless you fancy a soup explosion.
6. Stir in the heavy cream and crumble in the reserved bacon. Heat through for about 2 minutes. Season with salt and pepper to taste.

Just like that, you’ve got a soup that’s velvety smooth with a smoky, sweet kick. Serve it with a sprinkle of extra bacon on top because, let’s be honest, there’s no such thing as too much bacon.

Cream of Bacon and Cauliflower Soup

Today is ‘2025-07-17 06:23:25.930770’, and if you’re anything like me, the mere mention of bacon has you doing a little happy dance. Now, imagine that joy but in soup form—yes, we’re talking about a creamy, dreamy bowl of comfort that’s surprisingly easy to whip up.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 large head of cauliflower, chopped into florets (about 4 cups—trust me, it shrinks)
• 1 medium onion, diced (yellow for sweetness, but white works in a pinch)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (this is where the magic happens)
• 2 tbsp butter (salted or unsalted, your call)
• Salt and pepper to taste (but be generous, this soup can handle it)

Instructions

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside on paper towels to drain. Keep the bacon fat in the pot—this is liquid gold.
2. Add the butter to the bacon fat, then toss in the onion and garlic. Sauté until the onion is translucent, about 5 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Throw in the cauliflower florets and chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15 minutes. Tip: A fork should easily pierce the florets.
4. Using an immersion blender, puree the soup until smooth. If you’re using a regular blender, work in batches and don’t forget to vent the lid to avoid a soup explosion.
5. Stir in the heavy cream and crumble in half the bacon. Heat through but don’t boil. Tip: This is when you adjust the seasoning, so taste and tweak as needed.
6. Serve hot, topped with the remaining bacon crumbles. A sprinkle of chives or a dollop of sour cream wouldn’t hurt either.

And just like that, you’ve got a soup that’s rich, velvety, and packed with flavor. The cauliflower keeps it light, while the bacon… well, bacon makes everything better. Try serving it in a bread bowl for an extra carb-loaded hug.

Cream of Bacon and Spinach Soup

Now, who said bacon can’t be the star of a soup? This Cream of Bacon and Spinach Soup is here to prove the naysayers wrong, blending the smoky goodness of bacon with the fresh, earthy tones of spinach in a velvety smooth embrace that’ll have you questioning every soup you’ve ever had before.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon)
• 1 large yellow onion, diced (it’s the unsung hero of flavor)
• 2 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
• 3 cups fresh spinach (packed like you’re trying to fit everything into a suitcase)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (this is where the magic happens)
• 1 tbsp butter (salted or unsalted, I won’t judge)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. In a large pot over medium heat, cook the bacon until crispy. Remove and set aside on paper towels to drain. Keep that glorious bacon fat in the pot.
2. Add the diced onion to the pot with the bacon fat. Cook until translucent, about 5 minutes, stirring occasionally. Tip: Don’t rush this step—caramelized onions are a game changer.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Burnt garlic is bitter garlic, so keep an eye on it.
4. Add the spinach to the pot, stirring until wilted, about 2 minutes. It’ll look like a lot at first, but spinach has a dramatic shrinkage rate.
5. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to meld the flavors together.
6. Reduce heat to low and stir in the heavy cream and butter until fully incorporated. Tip: Adding cream off the heat prevents curdling, making for a smoother soup.
7. Crumble the reserved bacon and stir half into the soup. Save the rest for garnish because presentation matters.
8. Season with salt and pepper to taste, but remember the bacon adds saltiness, so maybe go easy at first.

Every spoonful of this soup is a creamy, smoky delight with just the right amount of green to make you feel virtuous. Serve it with a sprinkle of the remaining bacon on top and a side of crusty bread for dipping—because if you’re not dipping, are you even living?

Conclusion

Ultimate comfort awaits in these 17 Cream of Bacon Soup recipes, each offering a cozy embrace in every spoonful. Perfect for chilly evenings or when you’re craving something irresistibly rich, this roundup is your go-to guide for heartwarming meals. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!