Bacon Cream Soup
Published: Friday, February 20, 2026
2 large potatoes, peeled and cut into ½" pieces
1 large onion, coarsely diced into ½" pieces
3 stalks celery, coarsely diced into ½" pieces
3 slices bacon
2 Tbsp. flour
4 c. milk
Put the potato, onion and celery pieces into a saucepan. Cover with water and bring to a boil using high heat. Reduce heat and simmer until the vegetables are tender, about 10 minutes. Remove from heat and drain. Set aside.
Fry bacon until crisp in a Dutch oven or other large pan. Remove cooked bacon from pan and break into small pieces. Set aside.
Stir the flour into the hot bacon fat. Slowly add the milk while constantly stirring and using medium heat. Stir in the cooked vegetables and bacon. Heat until hot and steamy, then serve. —4 to 5 servings.
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