|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 13g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes a bowl of creamy, rich soup is the comforting dish we need, whether to warm up on a cold evening or to treat ourselves at the end of a long day. This simple recipe for bacon cheese soup fits the bill, made of American or cheddar cheese, evaporated and regular milk, Worcestershire sauce, dry mustard, thyme, and onions and carrots. The thick and creamy mixture is finished off with crispy bacon, adding wonderful texture and satisfying salty flavor.
This soup takes about 20 minutes from start to finish, meaning you can make it on a busy weeknight. The bacon is cooked until nice and crispy and set aside, and then onions and carrots are sauteed until crisp-tender in the bacon drippings and some butter. Flour, seasonings, and Worcestershire sauce are added and cooked until bubbly, and then the milks and cheese are stirred in until melted and the soup is thickened. Crumbled bacon adds the finishing touch.
The evaporated milk helps to create a thick consistency and velvety mouthfeel. When buying evaporated milk, which can also be labeled as "condensed milk," make sure that it is unsweetened; sweetened condensed milk is used for desserts since sugar has been added. Both products are sold in cans and stocked in the baking aisle, so be sure to choose carefully.
Serve this bacon cheese soup with some crusty bread and a side salad for a complete meal, or offer it along with some simple sandwiches or grilled paninis.
8 slices bacon
1 tablespoon unsalted butter
1/2 cup shredded carrots
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon mustard powder
1 dash salt, or to taste
1 dash freshly ground pepper, or to taste
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 (13-ounce) can evaporated milk
2 cups milk
2 cups shredded American cheese, or cheddar cheese
Gather the ingredients.
In a large saucepan over medium heat, sauté the bacon until crisp, turning frequently. Remove to paper towels to drain. Crumble and set aside.
Remove all but 2 tablespoons of the bacon drippings from the saucepan. Add the butter and heat until melted. Add the carrots and onion and cook over medium heat for 3 to 4 minutes until crisp-tender, stirring frequently.
Add the flour, dry mustard, salt, pepper, and Worcestershire sauce. Cook until bubbly, 2 to 3 minutes.
Pour in both kinds of milk and cook until the soup has thickened a bit, about 10 minutes. Add the cheese and cook, stirring, until melted.
Stir in the crumbled bacon.
Serve and enjoy.
For a milder-tasting soup, use American cheese or mild cheddar. If you prefer a bolder flavor, add sharp or extra sharp cheddar cheese.
- Garnish with some chopped green onion for added color and flavor.
- Add some cubed russet or yellow potatoes along with the onion and carrots.
- Use chicken broth in place of the evaporated milk.