Kentucky Hot Brown Soup
Warm up with a comforting bowl of Kentucky Hot Brown Soup, a rich and creamy twist on the classic Louisville Hot Brown sandwich that’s perfect for chilly days. This indulgent soup combines tender chunks of cooked turkey, crispy crumbled bacon, and a velvety cheese-infused broth made with sharp cheddar and Parmesan. Toasted cubes of sourdough or white bread add a satisfying crunch, while fresh tomatoes and a garnish of parsley brighten each spoonful. Seasoned with paprika, salt, and pepper, this hearty soup delivers a savory blend of flavors that pay homage to its Southern roots. Ready in just 45 minutes, this one-pot recipe is a crowd-pleaser, ideal for weeknight dinners or entertaining guests. Serve it hot, with an extra sprinkle of parsley, for a soul-soothing dish that marries Southern comfort with gourmet flair. Perfect for fans of creamy soups and classic American flavors!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 cups Cooked turkey breast, chopped
- 6 slices Bacon, cooked and crumbled
- 1 Tomato, diced
- 1 cup White or sourdough bread, cubed and toasted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and cook for an additional 5 minutes, allowing the soup to thicken slightly.
Reduce the heat to low and slowly add the cheddar cheese and Parmesan cheese, stirring until fully melted and smooth.
Add the cooked turkey, diced tomato, and crumbled bacon to the soup. Stir to combine.
Season the soup with salt, black pepper, and paprika. Adjust the seasoning to taste.
Simmer the soup for 10-15 minutes, allowing the flavors to meld together.
When ready to serve, ladle the soup into bowls and top each portion with toasted bread cubes.
Garnish with a sprinkle of fresh parsley and serve hot.
Nutrition Facts
Calories |
4606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.6 g | 428% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 8976 mg | 390% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.0 g | ||
| Protein | 266.6 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1923 mg | 148% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3352 mg | 71% | |
*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.
