Warm Up Your Winter Days with these 3 Bacon Soups

bacon soup warm winter

1. Bacon Cheeseburger Soup

  • 6 strips Prime Rib Bierman Bacon, cooked and crumbled
  • 1.5 lbs. lean ground beef (90%)
  • 1 large onion, chopped
  • ⅓ c. all purpose flour
  • ½ tsp. Pepper
  • 2.5 c. chicken broth
  • 1 can (12 oz.) evaporated milk
  • 1.5 c. shredded cheddar cheese
  • 8 slides American cheese, chopped
  • 1.5 c. shredded lettuce
  • 2 medium tomatoes, chopped


  1. Cook beef with onion in a large skillet over medium-high heat until no longer pink. Break beef into crumbles and drain. Stir in flour and pepper, then transfer to a 5-qt. slow cooker. 

  2. Stir in broth and milk. Cook, covered, for 4-5 hours on low or until flavors are blended. Then stir in cheeses until melted.

  3. Top with remaining ingredients and serve. 

Taste of Home

2. Cheesy Ham Chowder

  • 10 strips Original Bierman Bacon, diced
  • 1 large onion, chopped
  • 1 c. diced carrots
  • 3 Tbsp. flour
  • 3 c. whole milk
  • 1.5 c. water
  • 2.5 c. cubed potatoes
  • 1 can (15-¼ oz.) whole corn, drained
  • 2 tsp. Chicken bouillon granules
  • Pepper to taste
  • 3 c. cheddar cheese, shredded
  • 2 c. ham, fully cooked and cubed


  1. In a Dutch oven, cook the Bierman Bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Slowly add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. 

  2. Add the potatoes, corn, bouillon, and pepper. Reduce the heat to low and simmer uncovered for 20 minutes or until potatoes are tender. Add cheese and ham, heat until the cheese is melted and stir in bacon. Enjoy!

Taste of Home

3. Broccoli Bacon Cheddar Soup

  • 5 strips Original Bierman Bacon
  • 4 c. broccoli florets, chopped
  • 3 c. cheddar cheese, shredded
  • 2 c. heavy whipping cream
  • 2 c. broth
  • 1.5 c. diced onion (about half an onion)
  • 1 c. carrots, diced (about 3 carrots)
  • 1 c. diced celery (about 3 stalks)
  • 2 Tbsp. salted butter
  • 5 cloves garlic, minced
  • Salt and pepper to taste


  1. Cook the bacon over medium heat until crispy in a large pot. Transfer bacon to paper towel lined plate to drain. 
  2. Add diced onions, carrots, and celery to pot with bacon drippings to saute. Stir frequently over medium heat until softened. 
  3. Add the broccoli, heavy cream, and broth to the pot. Bring to a simmer over medium-high heat and simmer uncovered until broccoli is tender. Stir occasionally and reduce heat as needed to maintain a simmer. 
  4. Slowly stir in the cheese until it’s melted and incorporated into the soup. Add butter and minced garlic, stirring until butter is melted. 
  5. Simmer until soup is thickened to desired consistency (for about 10 minutes). Let it cool a bit and salt and pepper to taste before serving. Crumble bacon on top and enjoy.

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