Cheese and Bacon Soup
Indulge in the ultimate comfort food with this decadent Cheese and Bacon Soup, a creamy and flavorful dish that’s perfect for cozy nights. This rich soup combines crispy bacon, sharp cheddar cheese, and a hint of smoky paprika for a flavor-packed experience that will tantalize your taste buds. Made with a velvety base of sautéed onions, garlic, and a touch of heavy cream, this recipe strikes the perfect balance between hearty and indulgent. The crumbled bacon and optional scallion garnish add the finishing touch to each bowl, making it as visually appealing as it is delicious. Ready in just 45 minutes, this must-try soup is ideal for weeknight dinners or special occasions, and it pairs perfectly with crusty bread for dipping. Whether you’re feeding family or entertaining friends, this crowd-pleaser is sure to warm both hearts and stomachs!
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.5 teaspoons Smoked paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Scallions, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease in the pot, discarding the rest.
Add the unsalted butter to the pot with the reserved bacon grease. Once melted, stir in the chopped onion and cook for 3-4 minutes or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute.
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for about 1-2 minutes to create a roux, making sure the flour is fully incorporated.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
Reduce the heat to low and slowly stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring until melted and smooth.
Season the soup with smoked paprika, salt, and black pepper. Adjust the seasoning to taste, as needed.
Crumble the cooked bacon and stir most of it into the soup, reserving a small amount for garnish.
Simmer the soup for an additional 5 minutes to let all the flavors meld together. Stir frequently to prevent sticking.
Ladle the soup into bowls and garnish with the reserved bacon and chopped scallions, if desired. Serve immediately with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 590 mg | 196% | |
| Sodium | 6915 mg | 301% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1743 mg | 134% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1573 mg | 33% | |
*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.
