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Creamy Bacon and White Bean Soup

A warm and hearty soup featuring smoky bacon and creamy white beans, perfect for cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices bacon, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 30 oz white beans (2 cans), drained and rinsed Cannellini or Great Northern beans work wonderfully.
  • 1 cup heavy cream For creaminess.
  • 1 tsp thyme (dried or fresh)
  • to taste Salt and pepper
  • for garnish Fresh parsley Optional

Method
 

Cooking
  1. In a large pot, over medium heat, add the diced bacon. Cook until it’s crispy and golden brown, then remove the bacon with a slotted spoon, leaving the fat in the pot.
  2. Add the diced onion to the pot and sauté in the bacon fat for about 5 minutes until translucent. Stir in minced garlic and sauté for an additional minute.
  3. Pour in the chicken broth and bring to a gentle simmer. Add the rinsed white beans and thyme, stirring to combine. Simmer for about 10 minutes.
  4. Blend the soup with an immersion blender to your desired consistency.
  5. Stir in the heavy cream and mix in the crispy bacon. Season with salt and pepper to taste. Simmer for a few more minutes.
  6. Ladle the soup into bowls and garnish with fresh parsley if using. Serve with crusty bread or a simple side salad.

Notes

You can substitute half-and-half or evaporated milk if you don’t have heavy cream. This soup refrigerates beautifully and can be made ahead. Leftovers can last for 4-5 days in an airtight container.