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A steaming bowl of incredible soup, perfect for warming up your home.

Creamy Beef and Bacon Soup

This creamy beef and bacon soup is a comforting delight, combining rich flavors from tender beef, crispy bacon, and savory mushrooms, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices bacon, chopped
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups beef broth
  • 2 cups heavy cream
  • 1 cup shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

Cooking
  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pot.
  3. Add the ground beef to the pot and cook until browned. Drain excess fat if necessary.
  4. Add the diced onion and minced garlic to the beef and cook until the onion is translucent.
  5. Stir in the sliced mushrooms and cook until they are tender.
  6. Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
  7. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  8. Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through without boiling.
  9. Add the shredded Swiss cheese, stirring until melted and the soup is smooth.
  10. Season with salt and pepper to taste. Stir in the cooked bacon, reserving some for garnish if desired.
Serving
  1. Serve hot, garnished with chopped fresh parsley and reserved bacon.

Notes

Pair the soup with crusty bread or a side salad for a complete meal. For extra flavor, consider adding herbs like thyme or rosemary. If desired, substitute the bacon with turkey bacon for a lighter version.