Preheat oven to 425F degrees and line a baking sheet with aluminum foil. Spread the bacon evenly on the baking sheet in a single layer and cook until the desired doneness is achieved, 10-15 minutes. Set aside.
In a soup pot, heat butter, diced onion, chopped celery, and garlic over medium heat. Sauté until translucent.
Add 2 tablespoons of bacon grease. Sprinkle with flour and use a whisk to mix until blended and make a roux.
Slowly add the chicken stock, milk, and half and half, continuing to whisk until smooth and creamy.
Sprinkle with salt and pepper. Add bacon right before serving and garnish with shredded cheddar cheese and chopped green onions.
Notes
Recipe Variations To change things up, following are some recipe variations or new add-ins for cream of bacon soup to allow for new flavors and ingredients.
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