Creamy Keto Bacon Delight Soup

The Creamy Keto Bacon Delight Soup is a rich, indulgent, and ultra-comforting keto-friendly soup made with crispy bacon, cream cheese, heavy cream, and sharp cheddar. Simmered gently until velvety and smooth, it delivers smoky, savory flavor with just enough garlic and onion for depth while keeping carbs low. High in satisfying fats and protein, this hearty soup is perfect for cozy evenings, simple weeknight dinners, or make-ahead meal prep that fits seamlessly into a ketogenic lifestyle.

Course Main Course, Soup

Cuisine American

Keyword bacon soup, creamy soup, gluten free, keto soup, low-carb

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 520kcal

Equipment

Large Pot
Skillet
Cutting board
Chef's knife
Whisk
ladle

Ingredients

For the soup

8 slices thick-cut bacon chopped
2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
2 cloves garlic minced
3 cups low-sodium chicken broth
4 ounces cream cheese softened and cut into cubes
1 cup heavy whipping cream
1 1/2 cups shredded sharp cheddar cheese divided
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon red pepper flakes optional, for a mild kick

For serving

2 tablespoons chopped fresh chives or green onions for garnish
reserved crispy bacon pieces for topping

Instructions

Add the chopped bacon to a large pot or skillet set over medium heat and cook until the fat renders and the bacon is deeply crispy, about 8 to 10 minutes.
Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate, leaving about 2 tablespoons of bacon fat in the pot and discarding any excess if needed.
Add the butter to the pot with the hot bacon fat and let it melt over medium heat.
Stir in the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes, being careful not to brown it too much.
Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then bring the mixture to a gentle simmer over medium heat.
Reduce the heat to medium low and whisk in the cubed cream cheese a few pieces at a time, whisking continuously until it is fully melted and the liquid looks smooth and slightly thickened.
Slowly pour in the heavy cream while whisking, keeping the heat on medium low to prevent the dairy from curdling or separating.
Add the shredded sharp cheddar cheese in small handfuls, whisking after each addition until completely melted and the soup is velvety and uniform.
Stir in the smoked paprika, black pepper, red pepper flakes if using, and about half of the cooked bacon, reserving the rest for topping.
Taste the soup and season with sea salt as needed, remembering that the bacon and cheddar already add saltiness.
Let the soup gently simmer on low heat for 5 to 10 minutes, stirring occasionally, until slightly thickened and heated through without boiling.
Ladle the soup into bowls and top each serving with the reserved crispy bacon, a sprinkle of shredded cheddar if desired, and chopped chives or green onions before serving hot.

Notes

For the smoothest texture, make sure the cream cheese is softened to room temperature and add it gradually while whisking over gentle heat. If the soup ever seems too thick, whisk in a splash more chicken broth or a bit of water until it reaches your desired consistency. Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently over low to medium low heat, stirring often to maintain creaminess and avoiding a hard boil. To keep carbs in check, serve this soup alongside simple low carb sides like a leafy green salad or sautéed non starchy vegetables instead of bread or crackers.

Nutrition