Creamy soups are a staple in cold weather. But, they are also a great base for other recipes. Instead of using canned “cream of” soups, you can make your own in just a few minutes. This homemade cream of bacon soup is great for a starter or side, but you can also use it for recipes like our bacon cream cheese baked spaghetti.
This simple soup comes together really quickly which means you can add it onto the menu last minute if need be. And, if you have some leftover cooked bacon this is the perfect way to use it up.
I sprinkled some shredded cheddar cheese on top, but it’s an add on. The base of this recipe only uses a few ingredients and comes together in only 15 minutes. All that creamy, smoky flavor in such a short time ensures that this is a recipe you can make again and again.
The seasonings for this recipe are simple, too. Just some paprika, onion and garlic powder, and dash of white pepper if you’re feeling it. The main flavors are from the creamy soup and from the savory bacon.
It’s a simple way to dress up your dinner with the power of bacon!
Cream of Bacon Soup
Ingredients
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- salt and pepper to taste
- 6 slices cooked bacon, crumbled and divided
- chopped chives and/or cheddar cheese for garnish (optional)
Preparation
- Whisk together milk and flour in large bowl. Set aside.
- In saucepan combine broth and spices. Bring to simmer then whisk in milk mixture. Cook until thickened, about 5-10 minutes, stirring constantly. Add 5 slices of crumbled bacon to pan and cook for 1 minute more.
- Garnish with chopped chives and cheese. Add remaining crumbled bacon on top. Serve piping hot.
Recipe adapted from Berly’s Kitchen.