Cream of Bacon Soup
Cream of bacon soup is a great addition to your favorite potato, rice, or chicken dishes. You can even substitute it for cream of mushroom soup in green bean casserole. Make it just one time, and you’ll never buy the canned version again.
Equipment
- Measuring Utensils
- Large Pot
- Sharp Knife
- Cutting Board
- Whisk
Ingredients
- 1/2 cup Bacon Chopped
- 3 Tablespoons Butter Substitute coconut or olive oil
- 3 Tablespoons Flour
- 1/2 cup Chicken Broth
- 1/2 cup Whole Milk Substitute heavy cream or half and half
- 1/4 teaspoon Salt
- Dash of Pepper
Instructions
- Melt butter over medium heat and cook bacon pieces until they are fully cooked (be careful not to burn them.)
- Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add the bacon, milk (or cream) and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and a dash of pepper.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Nutrition
Calories: 266kcalCarbohydrates: 9gProtein: 13gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 1212mgPotassium: 95mgFiber: 0.2gSugar: 3gVitamin A: 500IUCalcium: 67mgIron: 0.5mg
Tried this recipe?Let us know how it was!