Breakfast Soup Aka Bacon and Egg Soup
Warm, hearty, and unexpectedly comforting, Breakfast Soup, also known as Bacon and Egg Soup, reimagines your classic morning favorites in the coziest way possible. This creamy potato-based soup is infused with the smoky richness of crispy bacon, the sweetness of sautéed onions, and the indulgent silkiness of heavy cream. Crowned with perfectly poached eggs and sprinkled with fresh chives, this dish offers a satisfying balance of comfort and elegance. Ready in under an hour and made in a single pot, it’s an ideal recipe for leisurely brunches or a warming breakfast-for-dinner delight. Perfect for soup enthusiasts and breakfast lovers alike, this unique recipe marries bold flavors with easy techniques to create a show-stopping morning meal.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 pieces large eggs
- 2 tablespoons chives, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon slices and set them aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces for garnish.
In the same pot, discard excess bacon fat, leaving about 2 tablespoons behind. Add the butter and let it melt over medium heat.
Add the diced onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced potatoes and cook for 2-3 minutes, letting them absorb the flavors from the pot.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15 minutes.
Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if preferred. Alternatively, carefully transfer the soup to a blender, blend, and return it to the pot.
Stir in the heavy cream, salt, and black pepper. Bring back to a gentle simmer.
Crack one egg at a time into a small bowl and gently slide it into the soup, spacing them apart. Cover the pot and poach the eggs in the soup for 3-5 minutes, depending on your preferred doneness.
Ladle the soup with a poached egg into bowls. Top each serving with crumbled bacon and chopped chives.
Serve hot and enjoy your Breakfast Soup!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1094 mg | 364% | |
| Sodium | 5779 mg | 251% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 11.9 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 349 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
