Spinach And Bacon Soup
A hearty spinach and bacon soup with creamy cheese and subtle nutmeg, perfect for cozy gatherings and satisfying lunches. Rich, smoky, and flavorful.
Ingredients
Instructions
- Fry bacon until crispy; remove from pan and set aside.
- Add chopped onion to the bacon drippings and sauté until translucent.
- Sprinkle flour and nutmeg over the onions; stir until smooth.
- Gradually add milk, stirring constantly to prevent lumps.
- Add potato flakes and chicken broth; cook for 5 minutes.
- Stir in cooked bacon, shredded Cheddar cheese, and frozen chopped spinach.
- Cook until the cheese melts and the spinach is heated through.
Tips & Substitutions
For a richer flavor, consider using thick-cut bacon and rendering it slowly. If you don't have potato flakes, you can substitute with 1-2 medium mashed potatoes for added creaminess. To enhance seasoning, add a touch of garlic powder or onion powder, or even a splash of hot sauce for a kick. This soup also pairs well with a side of crusty bread for dipping.
Serving Suggestions
Serve the spinach and bacon soup hot, garnished with extra shredded cheese or crispy bacon bits on top for added texture. It pairs beautifully with a simple green salad or crusty bread. For a heartier meal, consider serving it alongside a sandwich, such as a grilled cheese or a hearty turkey club, for a comforting lunch.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Bacon Soup contains roughly 1094 calories, with 27g protein, 154g carbohydrates, and 43g fat. It is an excellent source of vitamin A (59% of the Daily Value), protein (55% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 1502mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used instead of frozen. You'll need about 10 ounces of fresh spinach. Add it to the soup just before serving and cook until wilted, which takes about 3-4 minutes. This will give the soup a fresher taste and vibrant color.
Is there a vegetarian version of this soup?
To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or diced carrots for extra flavor and texture. Nutritional yeast can also be used to give a cheesy flavor without the dairy.
How can I make this soup gluten-free?
To make this soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. Be sure to check the labels on the chicken broth and potato flakes to ensure they are gluten-free. This way, you can enjoy a delicious bowl without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).