Cream of Bacon Soup

Here’s a condensed cream of bacon soup recipe that mimics the canned Campbell’s version you’d use in casseroles. It’s thicker, saltier, and meant to be diluted later (with milk or water) when using in recipes.

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🥫 Homemade Condensed Cream of Bacon Soup (Casserole-Style)

Ingredients (makes about 2 cups = 1 can equivalent)

• 4 slices bacon, finely chopped
• 2 tbsp butter
• 3 tbsp all-purpose flour
• ¾ cup chicken broth
• ¾ cup whole milk
• ½ cup heavy cream (or evaporated milk for canned-style)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ⅛ tsp smoked paprika (optional)
• Salt & pepper to taste

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Instructions

1. Cook bacon

   • In a saucepan, cook chopped bacon until crispy.
   • Remove bacon bits with a slotted spoon; set aside. Leave 1–2 tbsp bacon fat in the pan.

2. Make roux

   • Add butter to the pan. Stir in flour and cook 1–2 minutes until bubbly but not browned.

3. Add liquids

   • Slowly whisk in chicken broth, then milk, then cream.
   • Stir constantly until smooth and thickened (about 5–6 minutes).

4. Season & finish

   • Stir in onion powder, garlic powder, paprika, salt, and pepper.
   • Add bacon back in.
   • Cook for another 2 minutes until very thick (like canned soup).

5. Cool & store

   • Let cool before using in casseroles.
   • Store in an airtight jar in the fridge for up to 5 days, or freeze up to 3 months.

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👉 To use like canned soup:

• Replace 1 can condensed cream of bacon with 1 cup of this homemade version + 1 cup of milk or water in recipes.