Cream Of Bacon Soup Recipes

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CREAM OF BROCCOLI, BACON & POTATO SOUP

Combine three favorite soup flavors with our tasty Cream of Broccoli, Bacon & Potato Soup! Try serving this tasty cream of broccoli soup with a side salad.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 8



Cream of Broccoli, Bacon & Potato Soup image

Steps:

  • Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
  • Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 20 g, Fiber 4 g, Sugar 5 g, Protein 9 g

4 slices OSCAR MAYER Bacon
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small broccoli florets
1/2 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/3 cup KRAFT Classic Ranch Dressing, divided

CREAMY MUSHROOM AND BACON SOUP

Make and share this Creamy Mushroom and Bacon Soup recipe from Food.com.

Provided by Ambervim

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Creamy Mushroom and Bacon Soup image

Steps:

  • In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
  • Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
  • Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
  • Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
  • OR just use a stick blender right in the pan to make a lovely smooth soup.
  • Season with the salt and pepper.

8 slices bacon, chopped
2 shallots, finely diced
4 -5 cups button mushrooms, quartered
1 teaspoon garlic, minced
2 teaspoons fresh rosemary leaves
4 tablespoons flour
4 cups chicken broth
splash marsala wine (optional)
1/2 cup half-and-half
1/2-3/4 teaspoon salt
pepper

CREAM OF CAULIFLOWER AND BACON SOUP

Yes, this is the one you want to address a man-sized appetite and to additionally satisfy the pressing Winter need for comfort food. The original rceipe came from "A Cookbook for the Common Folk."

Provided by Bone Man

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Cream of Cauliflower and Bacon Soup image

Steps:

  • In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
  • Whisk in the flour.
  • Add the chicken stock, milk and Worcestershire sauce.
  • Stir in the cheese and, as soon as the cheese melts, the parsley.
  • Continue to simmer over low heat until the cauliflower is tender.

Nutrition Facts : Calories 220.3, Fat 15.4, SaturatedFat 6.3, Cholesterol 26.7, Sodium 548.8, Carbohydrate 10.9, Fiber 2, Sugar 5.6, Protein 10.3

3 slices bacon, fried and crumbled
1 head cauliflower, chopped
3 tablespoons margarine
1/4 cup onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth (canned)
2 cups whole milk
1 teaspoon Worcestershire sauce
1 cup sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped

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