18 Creamy Cream of Bacon Soup Delicious Recipes

Zesty, savory, and oh-so-satisfying—creamy bacon soup is the ultimate comfort food for cozy nights in. Whether you’re craving something quick for dinner or a rich, indulgent treat, these recipes are sure to hit the spot. Get ready to dive into 18 delicious ways to whip up this classic favorite, from simple stovetop versions to creative twists that’ll have everyone asking for seconds. Let’s get cooking!

Classic Cream of Bacon Soup with Thyme

Kickstart your comfort food game with this luxurious bacon soup that’ll make your taste buds dance. We’re transforming humble ingredients into pure velvet magic with crispy, smoky bacon taking center stage. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 4 cups chicken stock, warmed
– 1 cup heavy cream
– 2 teaspoons fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon smoked paprika
– Freshly cracked black pepper
– Fine sea salt
– 2 tablespoons chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and golden brown.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add clarified butter to the bacon fat and heat until shimmering, about 30 seconds.
4. Sauté diced onion for 6-8 minutes until translucent and lightly caramelized at the edges.
5. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
6. Sprinkle flour over the onion mixture and cook for 2 minutes while stirring constantly to form a pale golden roux.
7. Gradually whisk in warmed chicken stock in three additions to prevent lumps from forming.
8. Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally until slightly thickened.
9. Stir in heavy cream, fresh thyme leaves, grated nutmeg, and smoked paprika.
10. Simmer for 8-10 minutes over low heat until the soup coats the back of a spoon.
11. Season with fine sea salt and freshly cracked black pepper to balance the bacon’s saltiness.
12. Ladle the soup into bowls and garnish with reserved crispy bacon and chopped chives.

The velvety texture melts on your tongue while the smoky bacon and earthy thyme create a sophisticated flavor symphony. Serve it in rustic bread bowls for the ultimate cozy experience, or elevate it with a drizzle of truffle oil for special occasions. This soup’s rich creaminess makes every spoonful feel like a warm hug on a chilly day.

Smoky Bacon and Potato Cream Soup

Just when you thought comfort food couldn’t get better—this smoky bacon and potato cream soup delivers deep, savory richness in every spoonful. Juicy bacon crisps up to create the ultimate flavor foundation, while potatoes transform into velvet-smooth perfection.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8–10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Sauté finely diced onion in reserved bacon fat for 5–7 minutes until translucent and lightly caramelized.
4. Add minced garlic and cook for 60 seconds until fragrant but not browned.
5. Stir in cubed potatoes, coating them evenly with the onion-garlic mixture.
6. Pour in chicken stock, bring to a boil, then reduce heat to maintain a gentle simmer for 20 minutes until potatoes are fork-tender.
7. Carefully purée the soup in batches using a high-speed blender until completely smooth. Tip: Leave the blender lid slightly ajar to allow steam to escape and prevent splattering.
8. Return puréed soup to the pot and stir in heavy cream, smoked paprika, and black pepper.
9. Simmer for 5 minutes over low heat to meld flavors, stirring occasionally to prevent scorching.
10. Finish by whisking in unsalted butter until fully emulsified for extra silkiness. Tip: Adding butter off-heat prevents separation and enhances gloss.
11. Ladle soup into bowls and garnish with reserved crispy bacon and fresh chives. Tip: For textural contrast, serve immediately while bacon garnish remains crisp.

This soup boasts a velvety, luxurious texture that coats the spoon beautifully, with smoky bacon flavor permeating every sip. Top with extra chives and a drizzle of cream for visual appeal, or pair with crusty sourdough for dipping into the rich, comforting base.

Loaded Cream of Bacon Soup with Cheddar

Ready to upgrade your soup game forever? Render that bacon into liquid gold, then build a creamy masterpiece that’ll have everyone begging for the recipe. This isn’t just soup—it’s a flavor explosion in a bowl.

Ingredients

– 8 oz thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 4 cups chicken stock, warmed
– 2 cups heavy cream
– 8 oz sharp white cheddar cheese, freshly grated
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– 2 tbsp unsalted butter
– 2 tbsp fresh chives, finely chopped

Instructions

1. Place diced bacon in a large Dutch oven over medium heat and cook for 8-10 minutes until fat renders and bacon becomes crispy.
2. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 3 tablespoons of bacon fat in the pot.
3. Add unsalted butter to the bacon fat and heat until foaming subsides, about 1 minute.
4. Add finely diced yellow onion and cook for 6-8 minutes until translucent and lightly caramelized.
5. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
6. Sprinkle all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a golden roux.
7. Gradually whisk in warmed chicken stock until completely smooth and free of lumps.
8. Bring mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
9. Reduce heat to low and slowly stream in heavy cream while continuously whisking.
10. Add smoked paprika and freshly ground black pepper, then simmer for 8 minutes without boiling.
11. Remove pot from heat and gradually whisk in freshly grated sharp white cheddar cheese until fully melted and incorporated.
12. Fold in reserved crispy bacon pieces, reserving 2 tablespoons for garnish.
13. Ladle soup into bowls and top with remaining bacon and fresh chives. Velvety smooth with smoky bacon bits throughout, this soup delivers rich cheddar flavor in every spoonful. Serve it in hollowed sourdough boules for an edible bowl experience, or top with extra crispy onions for added crunch.

Creamy Bacon and Mushroom Soup

Unexpectedly creamy, ridiculously comforting—this bacon and mushroom soup will have you questioning every canned version you’ve ever tried. Loaded with smoky depth and earthy richness, it’s the ultimate cozy-season upgrade.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb cremini mushrooms, thinly sliced
• 1 tsp fresh thyme leaves
• ¼ cup dry sherry
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• Kosher salt and freshly cracked black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Place diced bacon in a cold, heavy-bottomed Dutch oven and render over medium heat until crisp, about 8–10 minutes.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of rendered fat in the pot.
3. Add diced onion to the hot bacon fat and sauté until translucent and lightly golden, about 5–7 minutes.
4. Stir in minced garlic and cook until fragrant, 45–60 seconds.
5. Add sliced mushrooms and thyme leaves, seasoning with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
6. Sauté mushrooms until they release their liquid and develop deep golden-brown edges, 10–12 minutes.
7. Deglaze the pot with dry sherry, scraping up any browned bits from the bottom, and cook until nearly evaporated.
8. Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute to form a roux.
9. Gradually whisk in chicken stock until fully incorporated and no lumps remain.
10. Bring soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
11. Stir in heavy cream and reserved crispy bacon, then simmer for an additional 5 minutes until slightly thickened.
12. Finish by swirling in butter until glossy and adjusting seasoning with additional salt and pepper if needed.

Heavenly velvety with a smoky, earthy backbone, this soup balances richness with bright herbal notes. Serve it in shallow bowls topped with fresh chives and crusty sourdough for dipping, or elevate it with a drizzle of truffle oil and shaved Parmesan for an extra-indulgent twist.

Spicy Jalapeño Bacon Cream Soup

A bowl of pure comfort that packs serious heat. This creamy jalapeño bacon soup delivers bold flavor in every spoonful—perfect for chilly nights when you crave something decadent yet fiery.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely chopped
– 4 fresh jalapeños, seeded and minced
– 3 cloves garlic, minced
– 3 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 4 cups chicken stock
– 1 cup heavy cream
– ½ cup sour cream
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
– 2 tablespoons fresh cilantro, chopped

Instructions

1. Place diced bacon in a large Dutch oven over medium heat and render until crisp, about 8-10 minutes.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add chopped onion to the hot bacon fat and sauté until translucent, about 5 minutes.
4. Stir in minced jalapeños and cook until softened, approximately 3 minutes.
5. Add minced garlic and cook until fragrant, about 30 seconds.
6. Melt unsalted butter into the vegetable mixture.
7. Sprinkle all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
8. Gradually whisk in chicken stock until smooth and bring to a simmer.
9. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
10. Stir in heavy cream, sour cream, smoked paprika, black pepper, and sea salt.
11. Simmer gently for 10 minutes, being careful not to boil.
12. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
13. Stir in reserved crispy bacon, reserving 1 tablespoon for garnish.
14. Ladle into bowls and top with remaining bacon and fresh cilantro.

Divinely creamy with a slow-building heat that lingers pleasantly. The smoky bacon provides crunch against the velvety base, while fresh cilantro cuts through the richness. Serve with crusty bread for dipping or top with extra jalapeño slices for amplified spice.

Slow Cooker Cream of Bacon and Corn Chowder

Toss your weeknight dinner stress out the window. This slow cooker cream of bacon and corn chowder transforms humble ingredients into velvety comfort with zero fuss. Get ready for smoky, creamy perfection that practically makes itself.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups frozen sweet corn kernels
– 2 large Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken stock
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ cup all-purpose flour
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and cook the diced bacon until crisp, about 8-10 minutes.
2. Transfer the bacon to your slow cooker using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
3. Add the diced onion to the skillet and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to create a roux.
6. Gradually whisk in 1 cup of chicken stock until smooth, then transfer this mixture to the slow cooker.
7. Add the remaining 3 cups of chicken stock, frozen corn, diced potatoes, smoked paprika, and black pepper to the slow cooker.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are tender.
9. Stir in the heavy cream and unsalted butter during the last 30 minutes of cooking.
10. Use an immersion blender to partially puree the chowder, leaving some texture and whole corn kernels visible.
11. Ladle the chowder into bowls and garnish with the reserved crispy bacon and fresh chives.

Creamy doesn’t begin to describe the luxurious texture that coats your spoon. The smoky bacon melds with sweet corn in a way that feels both rustic and refined. Serve it in hollowed-out bread bowls for maximum comfort, or top with extra crispy bacon and a drizzle of hot sauce for some heat.

Rich Cream of Bacon Soup with Roasted Garlic

Oozing with smoky richness, this cream of bacon soup delivers pure comfort in every spoonful. Roasted garlic adds deep, caramelized sweetness that balances the salty pork perfectly. Get ready for a bowl that’ll make you forget all other soups exist.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely chopped
– 3 heads garlic, tops trimmed to expose cloves
– 4 cups chicken stock, preferably homemade
– 2 cups heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon white pepper, freshly ground
– ¼ teaspoon smoked paprika
– Kosher salt, as needed
– 2 tablespoons chives, finely sliced

Instructions

1. Preheat your oven to 400°F.
2. Place the trimmed garlic heads on a sheet of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly.
3. Roast the garlic packets for 40 minutes until cloves are soft and golden brown.
4. While garlic roasts, cook the diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp.
5. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
6. Add the chopped onion to the bacon fat and cook for 6-8 minutes until translucent and lightly caramelized.
7. Squeeze the roasted garlic cloves from their skins into the pot, mashing with a wooden spoon.
8. Pour in the chicken stock, scraping any browned bits from the bottom of the pot.
9. Simmer the soup uncovered for 15 minutes to allow flavors to meld.
10. Stir in the heavy cream, fresh thyme, white pepper, and smoked paprika.
11. Heat the soup until it reaches 180°F on an instant-read thermometer, about 5 minutes.
12. Blend the soup with an immersion blender until completely smooth and velvety.
13. Stir in the reserved crispy bacon, reserving 2 tablespoons for garnish.
14. Season with kosher salt only if needed after tasting.
15. Ladle the soup into bowls and garnish with remaining bacon and fresh chives.

Velvety smooth with pockets of crispy bacon, this soup delivers complex layers of smoky, savory, and subtly sweet flavors. The roasted garlic melts into the cream base creating an unforgettable silken texture. Serve it with crusty sourdough for dipping or top with extra crispy bacon bits for added crunch.

Creamy Bacon and Leek Soup

Let’s transform humble ingredients into pure comfort. Load your pot with flavor that’ll make your kitchen smell incredible. This creamy dream delivers restaurant-quality results with zero fuss.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 2 tablespoons clarified butter
– 3 large leeks, white and light green parts only, thoroughly rinsed and thinly sliced
– 2 cloves garlic, minced
– 4 cups rich chicken stock
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 cup heavy cream
– 1/2 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons of rendered fat in the pot.
3. Add clarified butter to the bacon fat and heat until shimmering.
4. Sauté sliced leeks for 6-8 minutes until wilted and lightly caramelized, stirring frequently to prevent burning.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour in chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add diced potatoes and bring to a gentle boil over medium-high heat.
8. Reduce heat to maintain a simmer and cook uncovered for 15-18 minutes until potatoes are fork-tender.
9. Carefully transfer the soup in batches to a high-speed blender, filling only halfway to prevent overflow.
10. Blend each batch on high for 45-60 seconds until completely smooth and velvety.
11. Return all blended soup to the clean pot over low heat.
12. Stir in heavy cream, nutmeg, sea salt, and black pepper until fully incorporated.
13. Heat gently for 3-4 minutes until warmed through, but do not boil after adding cream.
14. Ladle into bowls and garnish with reserved crispy bacon and fresh chives. Nothing beats this soup’s silken texture against the salty bacon crunch. Nestle a grilled cheese alongside for the ultimate cozy meal, or top with extra chives for fresh contrast against the rich base.

Cheesy Bacon and Broccoli Cream Soup

Savor this creamy dream in a bowl—loaded with crispy bacon, tender broccoli, and melted cheese. Transform basic ingredients into restaurant-worthy comfort food in under 30 minutes. Your taste buds will thank you for this cozy masterpiece.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely minced
– 3 cloves garlic, minced
– 4 cups broccoli florets, chopped
– 4 cups chicken stock
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Place diced bacon in a cold Dutch oven and cook over medium heat for 8-10 minutes until crisp and rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add minced onion to the hot bacon fat and sauté for 5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Add unsalted butter to the pot and melt completely over medium heat.
6. Sprinkle all-purpose flour over the onion mixture and whisk continuously for 2 minutes to create a golden roux.
7. Gradually pour in chicken stock while whisking constantly to prevent lumps from forming.
8. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer for 5 minutes until slightly thickened.
9. Add chopped broccoli florets to the pot and simmer for 6-8 minutes until fork-tender but still bright green.
10. Pour in heavy cream and stir to incorporate fully.
11. Reduce heat to low and gradually add freshly grated cheddar cheese while stirring constantly until completely melted.
12. Season with smoked paprika, freshly grated nutmeg, kosher salt, and freshly cracked black pepper.
13. Stir in reserved crispy bacon pieces, reserving some for garnish.
14. Simmer for 2 final minutes to allow flavors to meld, then remove from heat.

Just ladle this velvety soup into bowls—the creamy base cradles tender broccoli while crispy bacon adds smoky crunch. Top with extra cheese and serve alongside crusty bread for dipping into the rich, cheesy goodness.

Herbed Cream of Bacon Soup with Parmesan

Let’s transform humble bacon into liquid luxury. Loaded with aromatic herbs and nutty Parmesan, this cream-based soup delivers pure comfort in every spoonful. Forget boring soups—this one’s a flavor explosion.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely minced
– 3 cloves garlic, microplaned
– 3 tablespoons clarified butter
– ¼ cup all-purpose flour
– 4 cups chicken bone broth
– 1 cup heavy cream
– 2 teaspoons fresh thyme leaves
– 1 teaspoon fresh rosemary, finely chopped
– ½ cup freshly grated Parmigiano-Reggiano
– Kosher salt to season
– Freshly cracked black pepper

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to paper towels using a slotted spoon, reserving 3 tablespoons of rendered fat in the pot.
3. Sauté minced onion in the bacon fat for 5-7 minutes until translucent and lightly caramelized.
4. Add microplaned garlic and cook for 60 seconds until fragrant but not browned.
5. Stir in clarified butter until melted and incorporated with the aromatics.
6. Sprinkle flour over the mixture and cook for 2 minutes while constantly stirring to form a pale golden roux.
7. Gradually whisk in chicken bone broth, ensuring no lumps form in the mixture.
8. Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally until slightly thickened.
9. Reduce heat to low and stir in heavy cream until fully incorporated.
10. Add fresh thyme leaves and chopped rosemary, simmering for 5 more minutes to infuse flavors.
11. Fold in grated Parmigiano-Reggiano until completely melted into the soup.
12. Season with kosher salt and freshly cracked black pepper, adjusting to your preference.
13. Stir in reserved crisp bacon pieces just before serving to maintain their texture.

Expect velvety richness from the cream base, punctuated by salty bacon bits and earthy herbs. The Parmigiano-Reggiano adds a subtle umami depth that lingers beautifully. Serve it in shallow bowls with crusty artisanal bread for dipping, or top with extra crispy bacon and a drizzle of truffle oil for an elevated presentation.

Creamy Bacon and Tomato Bisque

Elevate your soup game with this creamy dream that’s pure comfort in a bowl. Imagine rich tomato velvet swirled with smoky bacon—each spoonful delivers a hug from the inside. Get ready to wow your taste buds and your feed.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups crushed San Marzano tomatoes
• 2 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh basil, chiffonade

Instructions

1. Render the diced bacon in a heavy-bottomed Dutch oven over medium heat for 8–10 minutes until crisp and golden.
2. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Sauté the finely diced onion in the reserved bacon fat for 5–7 minutes until translucent and fragrant.
4. Add the minced garlic and cook for 1 minute until aromatic but not browned.
5. Stir in the unsalted butter until melted and fully incorporated.
6. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a pale roux.
7. Gradually whisk in the crushed San Marzano tomatoes until the mixture is smooth and free of lumps.
8. Pour in the chicken stock, stirring continuously to combine, and bring to a gentle simmer.
9. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
10. Stir in the heavy cream, smoked paprika, fine sea salt, and freshly cracked black pepper.
11. Simmer uncovered for 5 minutes until the bisque is heated through and slightly thickened.
12. Ladle the bisque into bowls and garnish with the reserved crispy bacon and fresh basil chiffonade.

Silky and lush, this bisque balances sweet tomato acidity with the deep, smoky notes of bacon. Serve it alongside a grilled cheese sandwich for dunking, or top with a drizzle of basil oil for an elegant twist. The creamy texture clings to every spoonful, making each bite a cozy celebration.

Bacon and Sweet Potato Cream Soup

Every spoonful of this velvety soup delivers smoky bacon richness balanced by sweet potato’s earthy sweetness. Transform humble ingredients into restaurant-worthy elegance with minimal effort. Get ready for comfort in a bowl that’ll have everyone begging for the recipe.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 lbs orange-fleshed sweet potatoes, peeled and cubed
– 4 cups chicken bone broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper
– 2 tbsp chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons of rendered fat in the pot.
3. Sauté finely diced onion in bacon fat for 6-8 minutes until translucent and lightly caramelized.
4. Add minced garlic and cook for 60 seconds until fragrant but not browned.
5. Incorporate cubed sweet potatoes and toss to coat in the fat mixture.
6. Pour in chicken bone broth and bring to a vigorous boil.
7. Reduce heat to maintain a gentle simmer and cook uncovered for 20-25 minutes until sweet potatoes are fork-tender.
8. Carefully transfer the hot mixture to a high-speed blender in batches, filling only halfway to prevent overflow.
9. Blend on high for 90 seconds until completely smooth and velvety.
10. Return the pureed soup to the cleaned pot over low heat.
11. Stir in heavy cream, unsalted butter, smoked paprika, and freshly grated nutmeg.
12. Heat gently for 5-7 minutes until warmed through but not boiling.
13. Season with kosher salt and freshly cracked black pepper, adjusting to preference.
14. Ladle into warm bowls and garnish with reserved crisp bacon and finely chopped chives.

Velvety smooth texture coats your palate while smoky bacon notes dance with the sweet potato’s natural caramelized flavors. Serve piping hot in shallow bowls with crusty artisanal bread for dipping, or chill slightly for a refined cold soup variation. The deep orange hue makes it stunning for autumn tablescapes or holiday starter courses.

Velvety Cream of Bacon Soup with Crispy Onions

You won’t believe how this creamy, smoky soup transforms basic ingredients into pure comfort. Your kitchen will smell like a five-star bistro in minutes. Grab your Dutch oven—this is about to become your new cold-weather obsession.

Ingredients

• 1 lb thick-cut applewood-smoked bacon, diced
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup clarified butter
• 1/4 cup all-purpose flour
• 4 cups rich chicken stock
• 2 cups heavy cream
• 1 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• 1/4 cup dry sherry
• 1/2 cup crème fraîche
• 2 tbsp chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 12-15 minutes until fat is fully rendered and bacon is crisp.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 3 tablespoons of rendered bacon fat in the pot.
3. Sauté thinly sliced onions in the reserved bacon fat over medium-low heat for 25 minutes, stirring occasionally, until deeply caramelized and golden brown.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to form a pale roux.
6. Gradually whisk in chicken stock until completely smooth, scraping up any browned bits from the bottom of the pot.
7. Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flour to fully cook out and the soup to slightly thicken.
8. Stir in heavy cream, smoked paprika, and freshly grated nutmeg.
9. Reduce heat to low and simmer gently for 15 minutes, being careful not to boil, which could cause the cream to separate.
10. Deglaze with dry sherry, scraping the bottom of the pot to incorporate any fond.
11. Use an immersion blender to puree the soup until completely smooth and velvety, about 2 minutes.
12. Ladle the soup into bowls and garnish each serving with a dollop of crème fraîche, crispy bacon pieces, and a sprinkle of fresh chives.

Outrageously creamy with a smoky bacon backbone, this soup delivers pure comfort in every spoonful. The crispy onion garnish provides perfect textural contrast against the velvety base. Serve it in hollowed-out sourdough bread bowls for an edible vessel that soaks up every last drop.

Bacon and Spinach Cream Soup

Y’all, this isn’t just soup—it’s a creamy hug in a bowl that transforms basic ingredients into pure comfort. Get ready to make your taste buds dance with this bacon-spinach masterpiece that’s ridiculously easy to nail.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely minced
– 3 garlic cloves, microplaned
– 4 cups low-sodium chicken stock
– 2 cups heavy cream
– 5 ounces fresh baby spinach
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of rendered fat in the pot.
3. Sauté minced onion in the bacon fat for 5-7 minutes until translucent and lightly caramelized.
4. Add microplaned garlic and cook for 60 seconds until fragrant but not browned.
5. Sprinkle flour over the onion mixture and cook for 90 seconds while stirring constantly to create a blonde roux.
6. Gradually whisk in chicken stock until completely smooth, scraping any browned bits from the bottom.
7. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld and slightly thicken.
8. Stir in heavy cream, smoked paprika, and freshly grated nutmeg.
9. Return to a bare simmer and cook for 8 minutes, stirring occasionally to prevent scorching.
10. Add fresh baby spinach in batches, wilting each addition completely before adding more.
11. Stir in reserved crispy bacon and unsalted butter until fully incorporated.
12. Season with kosher salt and freshly cracked black pepper, then remove from heat.

The velvety texture coats your spoon while the smoky bacon plays against the earthy spinach in every bite. Serve it piping hot with crusty sourdough for dipping, or make it extra indulgent by topping with garlicky croutons and a drizzle of chili oil for heat.

Creamy Bacon and Wild Rice Soup

Cozy up with this soul-warming soup that transforms humble ingredients into pure comfort. Crispy bacon and nutty wild rice mingle in a velvety broth that’ll have you craving seconds. Perfect for chilly evenings when only a bowl of creamy goodness will do.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely chopped
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 celery stalks, finely chopped
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 4 cups chicken stock
– 1 cup uncooked wild rice blend
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper

Instructions

1. Place diced bacon in a large Dutch oven over medium heat and render until crisp, about 8-10 minutes.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add butter to the bacon fat and melt over medium heat until foaming subsides.
4. Sauté chopped onion, carrots, and celery until softened and lightly golden, about 6-8 minutes.
5. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
6. Sprinkle flour over vegetables and cook while stirring constantly for 2 minutes to create a roux.
7. Gradually whisk in chicken stock, ensuring no lumps remain in the mixture.
8. Add uncooked wild rice blend, fresh thyme leaves, smoked paprika, and black pepper to the pot.
9. Bring soup to a boil, then reduce heat to low and simmer covered for 45 minutes until rice is tender and has split open.
10. Stir in heavy cream and reserved crispy bacon, heating through for 3-4 minutes without boiling.
11. Remove from heat and let stand for 5 minutes to allow flavors to meld.

The velvety broth clings to each grain of wild rice while crispy bacon bits provide satisfying texture contrasts. This soup develops deeper flavor when refrigerated overnight, making it perfect for meal prep. Serve in hollowed sourdough bread bowls for an edible container that soaks up every last drop.

Bacon and Caramelized Onion Cream Soup

Savor this creamy dream where smoky bacon meets sweet caramelized onions in a velvety embrace that’ll make your taste buds dance. Transform humble ingredients into restaurant-worthy luxury that comes together faster than you can say “seconds please.” This soul-warming bowl delivers comfort with serious sophistication.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 2 large yellow onions, thinly sliced
– 3 tablespoons clarified butter
– 4 cloves garlic, minced
– ¼ cup dry white wine
– 4 cups chicken stock
– 1 cup heavy cream
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– 2 tablespoons chives, finely chopped

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and golden brown.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons bacon fat in the pot.
3. Add clarified butter to the bacon fat and heat until shimmering.
4. Cook sliced onions in the fat mixture over medium-low heat for 25-30 minutes, stirring occasionally, until deeply caramelized and amber-colored.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. Simmer the wine until reduced by half, about 3-4 minutes.
8. Pour in chicken stock and bring to a gentle boil over medium-high heat.
9. Reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
10. Stir in heavy cream, fresh thyme, and grated nutmeg.
11. Simmer for 5 minutes until slightly thickened, being careful not to boil.
12. Season with kosher salt and freshly ground black pepper to balance the sweetness.
13. Ladle soup into bowls and garnish with reserved crispy bacon and chopped chives.

Luxuriously smooth with subtle sweetness from the slow-caramelized onions cutting through the rich cream base. The crispy bacon garnish provides perfect textural contrast to the velvety soup beneath. Serve in shallow bowls with crusty artisanal bread for dipping, or elevate it further with a drizzle of truffle oil for special occasions.

Light Cream of Bacon Soup with Fresh Herbs

Craving something creamy yet surprisingly light? This elegant soup transforms humble bacon into pure luxury. Get ready to elevate your soup game with fresh herb magic.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 2 tablespoons clarified butter
– 1 large yellow onion, finely minced
– 3 cloves garlic, microplaned
– 3 tablespoons all-purpose flour
– 4 cups rich chicken stock, heated to 180°F
– 1 cup heavy cream
– 1/2 cup crème fraîche
– 1/4 cup fresh chives, finely chopped
– 2 tablespoons fresh tarragon leaves, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon white pepper

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons rendered fat.
3. Add clarified butter to the reserved bacon fat in the Dutch oven.
4. Sauté minced onion for 6-8 minutes until translucent but not browned.
5. Stir in microplaned garlic and cook for 45 seconds until fragrant.
6. Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to form a blond roux.
7. Gradually whisk in heated chicken stock until completely smooth.
8. Simmer the soup base for 15 minutes, skimming any foam that rises to the surface.
9. Reduce heat to low and stir in heavy cream and crème fraîche.
10. Heat the soup to 160°F, stirring frequently to prevent scorching.
11. Remove from heat and stir in fresh chives, tarragon, lemon juice, nutmeg, and white pepper.
12. Ladle the soup into warmed bowls and garnish with reserved crispy bacon.

Keep the silky texture perfectly balanced by finishing with fresh herbs off the heat. The smoky bacon base contrasts beautifully with the bright herbal notes, while the crème fraîche adds subtle tang. Serve in shallow bowls with crusty artisanal bread for dipping, or elevate it with a drizzle of chive oil and edible flowers for dinner parties.

Creamy Bacon and Cauliflower Soup

Craving comfort in a bowl? This creamy bacon and cauliflower soup transforms humble ingredients into pure velvet luxury. Forget bland versions—we’re building layers of smoky, savory flavor that’ll have you scraping the pot clean.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 large head cauliflower, cut into 1-inch florets
– 4 cups chicken bone broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– Fine sea salt and freshly cracked black pepper
– 2 tablespoons chives, finely sliced

Instructions

1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons rendered fat in the pot.
3. Sauté diced onion in bacon fat over medium heat for 6-8 minutes until translucent and lightly caramelized.
4. Add minced garlic and cook for 60 seconds until fragrant but not browned.
5. Incorporate cauliflower florets and toss to coat in the fat mixture.
6. Pour in chicken bone broth, bringing to a boil over high heat.
7. Reduce heat to maintain a gentle simmer, cover, and cook for 15-18 minutes until cauliflower is fork-tender.
8. Working in batches, carefully purée the soup in a high-speed blender until completely smooth.
9. Return puréed soup to the pot and stir in heavy cream over low heat.
10. Whisk in unsalted butter until fully emulsified.
11. Season with smoked paprika, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
12. Ladle into bowls and garnish with reserved crispy bacon and sliced chives.

Expect silken texture that coats your spoon without heaviness. The smoked paprika amplifies the bacon’s richness while nutmeg adds subtle warmth. For next-level presentation, drizzle with browned butter and top with fried sage leaves.

Summary

Unforgettable comfort awaits in these 18 creamy bacon soup recipes! Whether you’re craving classic flavors or adventurous twists, there’s a bowl here to warm your heart. We’d love to hear which recipe becomes your new favorite—drop us a comment below and share this delicious roundup with fellow food lovers on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.