19 Delicious Cream of Bacon Soup Comforting Recipes

Craving a bowl of pure comfort? Look no further than these 19 Delicious Cream of Bacon Soup Recipes—each one richer, smokier, and more satisfying than the last! Whether you need a quick weeknight fix or a cozy weekend indulgence, bacon’s magic transforms simple ingredients into velvety, soul-warming bliss. Grab your spoon and let’s dive into these irresistible bowls of happiness!

Classic Cream of Bacon Soup with Potatoes

Savory and sumptuous, this Classic Cream of Bacon Soup with Potatoes is a heartwarming dish that combines the smoky richness of bacon with the comforting texture of potatoes, all enveloped in a velvety cream base. Perfect for those chilly evenings when only a bowl of something deeply satisfying will do.

Ingredients

• For the soup base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and cubed
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the cubed potatoes to the pot, followed by the chicken stock. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15 minutes.
4. In a small bowl, whisk together the heavy cream, flour, salt, and pepper until smooth. Gradually stir this mixture into the soup to thicken it.
5. Return the cooked bacon to the pot, reserving a small amount for garnish. Simmer the soup for an additional 5 minutes to allow the flavors to meld.
6. Serve hot, garnished with the reserved bacon and a sprinkle of fresh parsley if desired. The soup should be creamy with chunks of tender potatoes and bits of crispy bacon throughout, offering a perfect balance of textures and flavors.

This soup’s luxurious texture and depth of flavor make it a standout dish. For an elegant touch, serve it in hollowed-out bread bowls or alongside a crisp green salad for a complete meal.

Spicy Cream of Bacon and Jalapeño Soup

Unveiling a dish that masterfully balances the fiery kick of jalapeños with the rich, smoky depth of bacon, this Spicy Cream of Bacon and Jalapeño Soup is a testament to the art of blending bold flavors into a harmonious, velvety concoction. Perfect for those who cherish a touch of heat in their comfort food, it promises to elevate your dining experience with every spoonful.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 jalapeños, seeded and finely chopped
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour
• For garnish:
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheddar cheese

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
3. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
4. In a separate bowl, whisk together the heavy cream, sour cream, and flour until smooth. Gradually stir this mixture into the soup to thicken it, cooking for another 5 minutes on low heat.
5. Return the crispy bacon to the pot, reserving a small amount for garnish. Stir well to combine.
6. Ladle the soup into bowls, garnishing with the reserved bacon, chopped cilantro, and shredded cheddar cheese. Serve hot.

Best enjoyed when the weather calls for something to warm the soul, this soup boasts a creamy texture with a spicy undertone that’s beautifully offset by the smokiness of the bacon. For an extra layer of flavor, consider serving it with a side of crusty bread or a dollop of avocado crema.

Creamy Bacon and Cheddar Soup

Kickstarting the culinary journey with a dish that embodies comfort and sophistication, this Creamy Bacon and Cheddar Soup marries the smoky depth of bacon with the sharp tang of cheddar, all enveloped in a velvety smooth base that promises to delight the senses.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock
  • 2 cups heavy cream
• For the flavor:
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, sauté the chopped onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
5. Reduce the heat to low and stir in the heavy cream, smoked paprika, and reserved bacon (save some for garnish). Simmer gently for 10 minutes, avoiding a boil to prevent curdling.
6. Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth. Season with salt and pepper to taste.
7. Ladle the soup into bowls, garnishing with the remaining bacon and a sprinkle of smoked paprika for an extra touch of flavor and color.

Yielding a rich and creamy texture with a perfect balance of smokiness and sharpness, this soup pairs wonderfully with a crusty baguette or a side of crisp green salad for a complete meal.

Smoked Bacon and Corn Chowder

Zesty and comforting, this Smoked Bacon and Corn Chowder is a harmonious blend of smoky flavors and sweet corn, perfect for those evenings when only a bowl of creamy, hearty soup will do. Its rich texture and depth of flavor make it a standout dish that’s both sophisticated and satisfying.

Ingredients

• For the base:
  • 4 slices smoked bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
• For the chowder:
  • 4 cups fresh corn kernels (about 6 ears)
  • 1 large potato, peeled and diced into 1/2-inch cubes
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
• For garnish:
  • 2 tbsp chopped fresh chives

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the diced onion and minced garlic to the bacon fat. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
3. Add the butter to the pot, allowing it to melt. Then, stir in the corn kernels and diced potato, cooking for another 2 minutes to lightly toast the vegetables.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Using an immersion blender, partially puree the chowder to thicken it while leaving some chunks for texture. Alternatively, transfer 2 cups of the chowder to a blender, puree, and return to the pot.
6. Stir in the heavy cream and smoked paprika. Season with salt and pepper. Simmer for an additional 5 minutes to blend the flavors.
7. Ladle the chowder into bowls, garnishing with the reserved crispy bacon and chopped chives.

Kaleidoscopic in its flavors, this chowder offers a creamy texture punctuated by the smokiness of bacon and the sweetness of corn. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Rich Cream of Bacon and Mushroom Soup

Glistening with a velvety sheen, this Rich Cream of Bacon and Mushroom Soup is a luxurious embrace of flavors, perfect for those evenings when only the most indulgent comfort food will do. Crafted with a harmonious blend of smoky bacon and earthy mushrooms, each spoonful promises a decadent experience.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
• For the soup:
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp thyme leaves
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5 minutes.
4. Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
6. Reduce the heat to low and stir in the heavy cream and thyme leaves. Simmer gently for another 5 minutes, being careful not to boil, to prevent the cream from curdling.
7. Season the soup with salt and pepper to taste. For a smoother texture, blend half of the soup with an immersion blender, leaving some mushroom pieces for texture.
8. Serve the soup hot, garnished with the reserved crispy bacon pieces.

Mouthwateringly rich, this soup boasts a creamy texture with bursts of smoky bacon and umami-packed mushrooms. Elevate the dish by serving it in hollowed-out bread bowls for an extra touch of comfort.

Hearty Cream of Bacon and Potato Soup

Amidst the chill of the season, nothing comforts quite like a bowl of creamy, savory soup, especially when it’s brimming with the smoky richness of bacon and the earthy sweetness of potatoes.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 4 large russet potatoes, peeled and cubed
• For the cream mixture:
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 cup all-purpose flour
• For garnish:
  • 2 tbsp chopped fresh chives
  • 1/2 cup shredded sharp cheddar cheese

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon 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. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Pour in the chicken stock and add the cubed potatoes. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
4. In a separate bowl, whisk together the heavy cream, whole milk, and flour until smooth. Gradually stir this mixture into the soup to thicken it.
5. Return the cooked bacon to the pot, reserving some for garnish. Simmer the soup for an additional 5 minutes to meld the flavors.
6. Season with salt and pepper to taste, then ladle into bowls. Garnish with shredded cheddar cheese, chopped chives, and the reserved bacon.

Best enjoyed hot, this soup boasts a velvety texture with chunks of tender potato and crispy bacon in every spoonful. For an extra touch of indulgence, serve with a side of crusty bread or a dollop of sour cream.

Savory Cream of Bacon and Leek Soup

Combining the smoky depth of bacon with the delicate sweetness of leeks, this soup is a harmonious blend of flavors that promises to comfort and delight. Crafted with care, each spoonful offers a creamy texture that’s both luxurious and satisfying, making it a perfect choice for any season.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, chopped
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
• For the liquid:
  • 4 cups chicken stock
  • 1 cup heavy cream
• For seasoning:
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the butter and leeks. Cook, stirring occasionally, until the leeks are soft and translucent, about 5 minutes.
3. Sprinkle the flour over the leeks and stir to combine, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Simmer gently for another 5 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
7. Stir in the reserved bacon pieces just before serving, saving a few for garnish.

Meticulously balanced, this soup boasts a velvety texture with a rich, smoky flavor that’s accentuated by the subtle sweetness of leeks. Serve it with a drizzle of cream and a sprinkle of crispy bacon on top for an extra touch of indulgence.

Cream of Bacon and Broccoli Soup

Amidst the bustling rhythm of modern life, there’s a dish that stands as a testament to comfort and sophistication—Cream of Bacon and Broccoli Soup. This velvety concoction marries the smoky depth of bacon with the fresh, verdant crunch of broccoli, all enveloped in a rich, creamy base that promises to delight the senses.

Ingredients

• For the base:
  • 4 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, sauté the chopped onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the broccoli florets and chicken stock to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes, or until broccoli is tender.
4. While the soup simmers, whisk together the heavy cream, whole milk, flour, salt, and pepper in a separate bowl until smooth.
5. Gradually stir the cream mixture into the soup. Increase heat to medium and cook, stirring constantly, until the soup thickens slightly, about 5 minutes.
6. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
7. Return the crispy bacon to the pot, reserving a small amount for garnish. Stir to combine and heat through for 2 minutes.

This Cream of Bacon and Broccoli Soup boasts a luxurious texture that’s both smooth and hearty, with layers of flavor from the smoky bacon to the bright broccoli. Serve it in warmed bowls with a sprinkle of reserved bacon and a drizzle of cream for an elegant touch.

Cheesy Bacon and Cauliflower Soup

Savory and sumptuous, this Cheesy Bacon and Cauliflower Soup is a harmonious blend of rich flavors and comforting textures, perfect for those chilly evenings when only a bowl of warmth will do. Its creamy base, punctuated by the smoky crunch of bacon and the subtle sweetness of cauliflower, promises a dining experience that is both luxurious and homey.

Ingredients

• For the base:
  • 1 large head cauliflower, cut into florets
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
• For the flavor:
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt to taste
• For the cheese:
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the butter, diced onion, and minced garlic. Sauté until the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Add the cauliflower florets and chicken stock to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook until the cauliflower is tender, about 15 minutes.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
5. Stir in the heavy cream, smoked paprika, and salt. Heat through but do not boil to prevent the cream from curdling.
6. Gradually add the shredded cheddar and grated Parmesan, stirring until the cheeses are fully melted and the soup is creamy.
7. Ladle the soup into bowls and garnish with the reserved crispy bacon.

Perfectly velvety with a depth of flavor that marries the smokiness of bacon with the sharpness of cheddar, this soup is a testament to comfort food at its finest. Serve it with a side of crusty bread for dipping, or top with extra cheese and broil for a bubbly, golden finish.

Cream of Bacon and Sweet Potato Soup

Warm your soul with this luxurious Cream of Bacon and Sweet Potato Soup, a harmonious blend of smoky bacon and velvety sweet potatoes that promises to delight your palate with every spoonful.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the diced sweet potato to the pot and stir to coat with the onion and garlic mixture. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cook until the sweet potatoes are tender, about 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
5. Stir in the heavy cream and ground nutmeg. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve the soup hot, garnished with the reserved crispy bacon pieces.

Unveil a bowl of this Cream of Bacon and Sweet Potato Soup to discover a creamy texture that’s perfectly balanced with the smoky crunch of bacon. For an extra touch of elegance, drizzle with a swirl of cream and a sprinkle of fresh thyme before serving.

Roasted Garlic and Bacon Cream Soup

Elevate your culinary repertoire with this sumptuous Roasted Garlic and Bacon Cream Soup, a dish that marries the deep, caramelized flavors of roasted garlic with the smoky richness of bacon, all enveloped in a velvety cream base. Perfect for those chilly evenings when only the most comforting bowl will do.

Ingredients

• For the roasted garlic:
  • 2 whole garlic heads
  • 1 tbsp olive oil
• For the soup base:
  • 6 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Salt to taste

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Add the chopped onion to the bacon fat and sauté until translucent, about 5 minutes.
4. Squeeze the roasted garlic cloves into the pot, stirring to combine with the onions.
5. Pour in the chicken stock, bring to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.
6. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and cooked bacon. Heat through but do not boil.
7. Season with salt to taste, remembering the bacon adds saltiness.

Lusciously creamy with a smoky depth, this soup is a testament to the magic of simple ingredients transformed. Serve with a swirl of cream and a sprinkle of crispy bacon bits for an extra touch of indulgence.

Cream of Bacon and Spinach Soup

Lusciously creamy with a harmonious blend of smoky and earthy flavors, this soup is a sophisticated take on comfort food that promises to delight the palate with every spoonful.

Ingredients

• For the base:
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
• For the flavor:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups fresh spinach, tightly packed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the diced onion to the bacon fat and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken stock and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
4. Stir in the fresh spinach and cook until just wilted, about 2 minutes. Tip: Adding the spinach last preserves its vibrant color and nutrients.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
6. Return the soup to the pot and stir in the heavy cream and butter. Heat through but do not boil to prevent the cream from curdling. Tip: For a lighter version, substitute half-and-half for the heavy cream.
7. Season with salt and pepper, then ladle into bowls. Garnish with the reserved crispy bacon. Tip: For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Oozing with richness, the soup boasts a velvety texture that contrasts beautifully with the crunch of bacon. Serve it in hollowed-out bread bowls for a playful yet refined presentation that’s sure to impress.

Herbed Cream of Bacon and Carrot Soup

Savory and sophisticated, this Herbed Cream of Bacon and Carrot Soup marries the smoky richness of bacon with the sweet, earthy tones of carrots, all enveloped in a velvety herb-infused cream. Perfect for any season, it’s a dish that promises comfort with every spoonful.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 4 cups carrots, peeled and sliced
  • 4 cups chicken stock
• For the cream:
  • 1 cup heavy cream
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the sliced carrots and cook for another 5 minutes, allowing them to soften slightly.
4. Pour in the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook until carrots are very tender, about 20 minutes.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Return the pureed soup to the pot over low heat. Stir in the heavy cream, thyme, and rosemary. Season with salt and pepper. Heat through but do not boil, about 5 minutes.
7. Ladle the soup into bowls and garnish with the reserved crispy bacon.

Lusciously creamy with a harmonious blend of flavors, this soup is a testament to the magic of simple ingredients transformed. Serve it with a side of crusty bread for dipping, or elevate it with a drizzle of truffle oil for an extra touch of luxury.

Creamy Bacon and Tomato Bisque

Nothing warms the soul quite like a bowl of creamy bacon and tomato bisque, a luxurious blend of rich flavors and velvety texture that promises comfort in every spoonful. Perfect for those chilly evenings or when you’re in need of a little culinary indulgence, this dish is a testament to the magic that happens when simple ingredients are transformed with care and creativity.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 28 oz canned whole tomatoes, crushed by hand
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
• For garnish:
  • Fresh basil leaves, torn
  • Extra grated Parmesan cheese

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the hand-crushed tomatoes and chicken stock to the pot. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
5. Stir in the heavy cream and grated Parmesan cheese until fully incorporated. Heat the soup gently over low heat for 5 minutes, avoiding a boil to prevent curdling.
6. Season the bisque with salt and pepper, then ladle into bowls. Garnish with the reserved crispy bacon, torn basil leaves, and a sprinkle of extra Parmesan cheese.

Key to this bisque’s allure is its harmonious balance of smoky bacon, sweet tomatoes, and rich cream, culminating in a dish that’s as visually appealing as it is delicious. Serve it alongside a crusty baguette for dipping, or elevate the experience with a dollop of crème fraîche for an extra layer of luxury.

Cream of Bacon and Lentil Soup

Zesty and comforting, this Cream of Bacon and Lentil Soup marries the smoky depth of bacon with the earthy richness of lentils, creating a dish that’s both luxurious and heartwarming. Perfect for those chilly evenings when only a bowl of something deeply satisfying will do.

Ingredients

• For the soup base:
  • 1 cup dried green lentils, rinsed and drained
  • 6 cups chicken stock
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
• For the bacon cream:
  • 6 slices thick-cut bacon, chopped
  • 1 cup heavy cream
  • 1/2 tsp smoked paprika
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add rinsed lentils and chicken stock to the pot. Bring to a boil, then reduce heat to low, covering and simmering for 25 minutes, or until lentils are tender.
3. While the lentils cook, in a separate pan, fry chopped bacon over medium heat until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
4. Pour off all but 1 tbsp of bacon fat from the pan. Add heavy cream and smoked paprika, whisking over low heat until the mixture thickens slightly, about 3 minutes.
5. Once lentils are tender, blend half of the soup until smooth using an immersion blender, leaving some lentils whole for texture.
6. Stir the bacon cream mixture into the soup, then add the crispy bacon, reserving some for garnish.
7. Season the soup with salt and pepper to taste, then ladle into bowls. Garnish with reserved bacon and chopped parsley.

Velvety with a hint of crunch from the bacon garnish, this soup offers a delightful contrast in textures. The smoked paprika adds a subtle warmth that complements the creamy lentils beautifully, making it a standout dish for any occasion.

Creamy Bacon and Pumpkin Soup

Elevate your autumn dining experience with this sumptuous Creamy Bacon and Pumpkin Soup, a harmonious blend of smoky bacon and sweet pumpkin that promises to warm the soul. Each spoonful offers a velvety texture and a depth of flavor that is both comforting and sophisticated, perfect for those crisp fall evenings.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 3 cups pumpkin puree
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add diced onion to the bacon fat and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Stir in pumpkin puree and chicken stock, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
5. Stir in heavy cream and ground nutmeg, heating the soup through but not boiling. Season with salt as needed.
6. Ladle the soup into bowls, garnishing with the reserved crispy bacon pieces.

Kick your culinary presentation up a notch by serving this creamy soup in hollowed-out mini pumpkins for a festive touch. The soup’s rich, velvety texture and the contrast of the crispy bacon create a delightful sensory experience, making it a standout dish for any autumn gathering.

Cream of Bacon and Wild Rice Soup

Lusciously rich and deeply comforting, this Cream of Bacon and Wild Rice Soup marries the smoky depth of bacon with the earthy notes of wild rice, creating a symphony of flavors that’s both sophisticated and heartwarming.

Ingredients

• For the base:
  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup wild rice, rinsed
• For the cream mixture:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • Salt and freshly ground black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken broth and add the rinsed wild rice. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a gentle simmer and cook until the mixture thickens slightly, about 5 minutes.
5. Stir the cream mixture into the pot with the cooked rice. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld.
6. Garnish with the reserved crispy bacon before serving.

With its velvety texture and robust flavors, this soup is a testament to the magic of simple ingredients coming together. Serve it with a crusty loaf of bread for dipping, or elevate it with a sprinkle of fresh herbs for a touch of color and freshness.

Cream of Bacon and Butternut Squash Soup

Radiating warmth and comfort, this luxurious soup combines the smoky depth of bacon with the sweet, nutty essence of butternut squash, creating a harmonious blend that’s both indulgent and soothing.

Ingredients

• For the base:
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 4 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper, to taste
• For garnish:
  • 2 tbsp chopped fresh chives
  • 1/4 cup sour cream

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the butter, diced onion, and minced garlic. Sauté until the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Add the cubed butternut squash to the pot, stirring to coat with the onion and garlic mixture. Cook for 2 minutes to slightly soften the squash.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until the squash is very tender, about 20 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat for an additional 5 minutes, ensuring it does not boil.
7. Ladle the soup into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of the reserved crispy bacon, and chopped fresh chives.

Hearty and velvety, this soup boasts a rich texture that’s perfectly balanced by the crispiness of the bacon garnish. For an extra touch of elegance, serve it in hollowed-out small pumpkins or squash during the fall season.

Creamy Bacon and Chicken Noodle Soup

Savory and comforting, this Creamy Bacon and Chicken Noodle Soup is a delightful twist on the classic, blending rich flavors and textures for a truly indulgent experience. Perfect for chilly evenings or when you’re in need of a hearty, satisfying meal.

Ingredients

• For the soup base:
  • 4 slices bacon, chopped
  • 1 lb chicken breast, diced
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the noodles:
  • 2 cups egg noodles

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes. Remove and set aside with the bacon.
3. In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
6. Stir in the heavy cream, dried thyme, and the reserved bacon and chicken. Season with salt and pepper to taste.
7. Add the egg noodles to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.
8. Once the noodles are cooked, remove the pot from heat. Let the soup sit for 5 minutes to allow flavors to meld.

Keenly balanced, the soup boasts a velvety texture with the smoky depth of bacon and tender chunks of chicken. Serve with a sprinkle of fresh parsley or a side of crusty bread for an extra touch of comfort.

Conclusion

With 19 rich and comforting Cream of Bacon Soup recipes, this roundup has something for every home cook to love! Whether you’re craving classic flavors or creative twists, these dishes are sure to warm your soul. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the deliciousness on Pinterest—happy cooking!