White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It’s easy to make and freezer friendly.

Love hearty soups? Check out this easy Pasta Fazool recipe, this Tuscan White Bean Soup, or this Italian Meatball Soup!

Bacon White Bean Soup is a family favorite of ours, and I know you’ll love it as part of your dinner rotation, too!

White Bean Soup is the perfect comfort food that’s also healthy. It’ll bring warmth to any dinner table, but we especially love it in cold weather with a side of Mom’s Homemade Buns.

Like most soups, this easy recipe is incredibly versatile. You can add in seasonal veggies or use your favorite hard cheeses to make it your own. I’ve also included tips for making it vegetarian down in the recipe card!

It’s a quick, protein-loaded dinner option, and the leftovers store well, ensuring you have a tasty meal ready whenever you need it.

For more hearty soup recipes, check out my One Pot Turkey Tetrazzini Soup Recipe, Quick Chicken Bacon Rice Soup, and this Instant Pot Potato Soup Recipe!

Below I’ll show you everything you need to whip up this cozy soup!

Ingredients Needed:

• Bacon: The ingredient that brings the much-loved smoky flavor to the soup.
• Vegetables: A classic combination of onion, carrot, and celery makes a perfect savory, hearty base for this delicious soup, with essential nutrients too.
• Seasoning: fresh garlic is the best choice for an aromatic infusion, along with dried Italian herbs like thyme, oregano, and parsley, with some paprika, black pepper, and red pepper flakes for a bit of a kick!
• Broth: low-sodium chicken broth forms the liquid base of the soup, but homemade chicken stock can be used for even more flavor. If your broth already includes salt, you can omit the salt and add to taste before serving.
• White kidney beans: blended white kidney beans add to the creamy texture of the soup. Cannellini beans, Great Northern beans, or Navy beans can be used as alternatives.
• Half and Half: to give the soup a creamy texture, but heavy cream can be used for a richer consistency.
• Cheese: parmesan cheese will melt to add a salty, nutty flavor to the soup.
• Green leaves: use fresh parsley or spinach leaves for added color and nutrients.

How to Make Bacon White Bean Soup

This recipe is surprisingly easy to make! Full instructions are included in the recipe card below.

1. Cook bacon: Cook the bacon until crispy. Remove it and set it aside.
2. Sauté vegetables: Sauté the onion, carrots, and celery in the bacon fat.

3. Add seasonings: Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook.
4. Mix in broth: Add the broth and deglaze the pot.

5. Blend beans: Rinse and strain the beans, then blend them with the cream.
6. Add remaining ingredients: Add the beans, bacon, and bean puree to the pot, and cook. Stir in parmesan and leaves, and serve.

Bacon White Bean Soup FAQs

Tips and Notes

• Using dry beans. If you’re using dry beans instead of canned, ensure they are cooked before adding them to the soup.
• Bacon fat. We’ll be saving the bacon fat after cooking the bacon. This will add extra flavor to the soup when you sauté the vegetables. If you omitted the bacon or don’t have much fat left over, you can use butter or olive oil instead.
• Adjusting the thickness. If your soup is too thick, you can easily adjust the consistency by adding more chicken broth or water until it reaches your desired consistency. For a thicker soup, allow it to simmer a bit longer, or use a potato masher or immersion blender to break down some of the veggies.

Bacon White Bean Soup Variations

• Use other kinds of bacon: Turkey bacon can be used as a leaner option while still providing a smoky flavor. You can also omit the bacon for a meatless version.
• Make it vegetarian: Choose vegetable broth, omit the cream and choose a vegetarian cheese.
• Choose a lighter cream: Heavy cream will give a richer texture, but you can use whole milk for a lighter version if you prefer.
• Use another cheese: Feel free to experiment with different types of hard, aged cheeses for a unique flavor profile.
• Additional vegetables: Adding kale, spinach, or other leafy greens can boost nutrients and add different textures to the soup.

Serving Suggestions

One of the best ways to enjoy this soup is with a side of crusty bread, like my No Knead Artisan Bread. It adds a delightful texture contrast and is perfect for soaking up the flavorful broth. Homemade Breadsticks or these Buttery (Whole Wheat) Bread Machine Rolls are also great choices for soaking up soupy goodness!

A light, fresh salad like Easy Broccoli Salad would make a great accompaniment to this rich, creamy soup, balancing the meal and adding a variety of textures and flavors.

More Comforting Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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White Bean Soup with Bacon

White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It's easy to make and freezer friendly.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 491cal

Author Ashley Fehr

Ingredients

• 6 slices bacon (or 4 thick cut) chopped
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• ¾ cup half and half
• ¼ cup freshly grated Parmesan
• fresh chopped parsley or spinach (optional)

US Customary – Metric

Instructions

• Heat a large Dutch oven or soup pot over medium-high heat.
• Add the bacon and cook, stirring often, until crisp. Remove the bacon from the pot, but leave the fat in the pot.
• Add carrots, celery, and onion to the pot and cook over medium-high heat until the onion is softened and beginning to brown, about 4-5 minutes. (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer.)
• Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook for 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck-on bits.
• Place the beans in a fine mesh sieve and rinse well. Place ¾ cup of beans in the blender with cream and blend until smooth.
• Add the beans, bacon, and bean puree to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Simmer until vegetables are tender, about 10–15 minutes.
• Stir in parmesan and optional parsley or spinach as desired. Taste and serve.
• *Optional: if you prefer a thicker soup, you can dissolve 1 tablespoon of corn starch in 2 tablespoons of cream or water and add it to the soup while it is simmering.

Video

Notes

Ingredients and Substitutions:

• Bacon: you can skip the bacon for a vegetarian soup option (with vegetarian cheese and vegetable broth), but I recommend it if you can have it because it adds loads of flavor! Italian sausage would also be great here.
• Carrots, celery, and onion: a mirepoix is the most traditional flavor base for a soup, and I don’t recommend skipping any of these ingredients unless absolutely necessary.
• Herbs and spices: yes, there are a lot. Beans don’t add a lot of flavor so I wanted a soup that is full of flavor. This is the one! If you need to adjust some, feel free. This soup has a little kick — if you can’t handle spice you can omit the red pepper flakes. 
• Broth: I always start with low-sodium broth and adjust as needed. If you’re starting with salted broth, you may want to reduce the salt and adjust as needed.
• Pureeing the beans: you don’t need to puree the beans, but I like to do so because it makes the soup thick and creamy. If you don’t have a blender, you can achieve a similar effect by mixing 1 tablespoon of cornstarch with the cream before adding it to the soup.

To create a thicker soup: Another way to thicken the soup is by adding 1-2 tablespoons of flour to the vegetables after the spices have been added. Then simply continue with the recipe.

Storage

• Store: Store any leftover Bacon White Bean Soup once it has fully cooled in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Simmer on the stovetop or reheat in the microwave to enjoy it again.
• Freeze: ​This recipe freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month. Put portions in freezer-safe containers or freezer bags and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave until piping hot.

Nutrition

Serving: 466grams | Calories: 491cal | Carbohydrates: 49g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 848mg | Potassium: 1167mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6684IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 5mg

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Loaded Mashed Potatoes are made with butter, milk, and tangy sour cream and flavored with garlic, crispy bacon, and fresh green onions to make the perfect Thanksgiving side dish!

There is just something about a plate full of creamy mashed potatoes at a holiday dinner (okay, at any dinner). They are delicious on their own, topped with gravy, or mixed in with your veggies or turkey.

These loaded mashed potatoes are extra special and need no other accompaniments. They will take your mashed potato side dish to the next level, and they’re perfect for any occasion!

Perfect for your holiday dinner table, but they’re easy and quick enough to make, you can serve them with a Sunday roast dinner or a weeknight meal.

If you’re a potato lover like myself, check out these Garlic Herb Instant Pot Potatoes, Roasted Red Potatoes, Cheesy Make Ahead Mashed Potatoes, Instant Pot Baked Potatoes Recipe, 

Try my Instant Pot Mashed Potatoes or Slow Cooker Mashed Potatoes to make the potato base, if you need to keep your stovetop free for other dishes, and load them up once they’re done!

Ingredients Needed:

• Potatoes: Russet potatoes will yield a lighter, fluffier mash, and Yukon Gold potatoes will give a denser, more rich texture. Choose whichever you prefer!
• Seasonings: we’re using salt, pepper, and a little garlic powder to add flavor here.
• Bacon: choose your favorite kind of bacon for this recipe. If you’re using thin or regular cut bacon, you may want to use more than 4 slices.
• Milk: I use whole milk to add moisture and creaminess. You could also use half-and-half.
• Sour Cream: adds a bit of tanginess and helps achieve that creamy texture.
• Butter: salted butter enhances the richness of the taste and texture.
• Cheese: I love using cheddar cheese for its sharpness, but you can use your favorite kind.
• Onions: chopped fresh green onions will add a burst of flavor to these potatoes.

How to Make the Best Loaded Mashed Potatoes

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Prepare potatoes: Peel and cut the potatoes, then boil them in a large pot with water and salt until tender.
2. Cook bacon: While the potatoes are boiling, chop the bacon and cook it until crisp. Remove bacon from the pan and reserve the fat.

3. Add dairy ingredients: Add the half and half, sour cream, butter, and garlic powder to the potatoes.
4. Mash potatoes: Drain the potatoes and mash them until creamy and smooth, with no lumps.

5. Load the potatoes: Add in the crispy bacon, cheese, and green onions.
6. Stir, garnish, and serve: Stir in the bacon, cheese, and green onions, then garnish with extra flavorings before serving.

Loaded Mashed Potatoes Recipe FAQs

Tips and Notes

• Add-ins. You can add almost anything to your loaded mashed potatoes to make it an even more filling side dish, or to pair it well with your main dish. Try adding some sautéed mushrooms, caramelized onions, chopped roasted peppers, or even ham chunks instead of bacon!
• Start with cold water. Starting the potatoes in cold water ensures they cook evenly.
• Don’t over-cook. Overdone potatoes can become dry and gluey. The potatoes are done when they can be easily pierced with a knife.
• Potato masher. A potato masher will work well to mash your potatoes. If you want them to be extra creamy, you can use a hand mixer to whip them before loading them up.

Loaded Mashed Potato Recipe Variations

• Use other cheeses. Any kind of melty cheese will work well here. You could try Monterey Jack, Pepper Jack, or Mozzarella cheese for a different flavor.
• Use salted butter. I use salted butter, but if you only have unsalted butter on hand, then add a dash of salt to the potato mixture.
• Fresh garlic. You can use minced garlic cloves if you prefer for this recipe, but I find that garlic powder packs a bit more of a punchy flavor.
• Garnishes. Chopped fresh chives, chopped cilantro, and scallions can be used instead of fresh green onions if you prefer.

Serving Suggestions

These Mashed Potatoes are perfect for holidays or special occasions next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, my Homemade Stuffing Recipe, or any of your favorite holiday side dishes!

They’re also easy enough to make for a normal weeknight meal! Try them with my Baked Chicken Thighs, Air Fryer Meatloaf, or these Instant Pot Pork Chops with Gravy.

More Delicious Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Loaded Mashed Potatoes

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 lbs russet or Yukon gold potatoes
• 1 teaspoon salt
• 4 slices thick cut bacon
• ½ cup half and half or whole milk
• ½ cup sour cream
• ¼ cup salted butter
• ½ teaspoon garlic powder
• salt and pepper
• 1 cup shredded cheddar cheese
• 2 green onions (chopped)

US Customary – Metric

Instructions

• Peel potatoes and cut into ½” – ¾” cubes. Place potatoes in a large pot and fill with cold water just to cover. Stir in 1 teaspoon of salt.
• Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10–13 minutes (they should easily be pierced with a sharp knife).
• Meanwhile, chop the bacon and cook it in a medium skillet until crisp. Remove the bacon from the pan and reserve the fat.
• Drain potatoes and, mash with half and half, sour cream, butter, and garlic powder. Add additional milk or sour cream if needed to achieve a smooth texture. Taste and add salt and pepper as needed.
• Stir in crispy bacon, cheese, and green onions before serving.

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are commonly chosen for mashed potatoes because they become super fluffy, but any potato will work here. If you choose a potato (i.e., red potatoes or Yukon Golds) with smooth skin, you can even boil and mash the potatoes with the skins on.
• Half and Half: I like to use half and half or whole milk over heavy cream because I find heavier cream makes the potatoes too thick. Feel free to adjust the amount of cream added to suit your preferences.
• Sour cream: sour cream gives a nice tangy flavor to these mashed potatoes. Feel free to choose any percentage and adjust it as needed to suit your tastes.
• Cheese: I’ve used cheddar cheese, but you can use any cheese you like! I recommend shredding your own cheese, as pre-shredded cheese will not melt as well.

Storage & Make Ahead

• Make Ahead: You can make these potatoes in advance and spread into a greased 9×13″ baking dish. Cover and refrigerate up to 4 days. To heat, simply bake (covered) at 350 degrees for 20 minutes or until heated through.
• Store: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.

Nutrition

Calories: 386cal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 749mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg

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Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch!

They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions.

You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own.

You can even leave out the crust and make it a crustless mini quiche recipe!

They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings.

I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread!

For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!

Ingredients Needed:

• Quiche Crust: use my homemade pie crust or store-bought pie crust.
• Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor.
• Eggs: eggs are the base of any quiche filling.
• Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer.
• Seasoning: use salt, black pepper, and dried parsley for these quiches.
• Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind.
• Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor.
• Green Onion: adds a fresh, tangy flavor to the mini quiches.

How to Make Mini Quiches

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

Quiche Crust

1. Make pastry circles: Prepare the crust and roll it out on a lightly floured work surface. Use a round cookie cutter to cut out circles. 
2. Place in a muffin pan: Place the pastry circles into the muffin pan and press it in to fit into the bottom and up the sides. Cover with plastic wrap and refrigerate.

Mini Quiche

1. Make egg filling: In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and parsley.
2. Cook bacon: Cook bacon until crisp and remove the fat.

3. Fill pastry cups: Divide cooked bacon, cheese, spinach, and green onion between the quiche crusts.
4. Add egg mixture: Fill with the egg mixture, nearly to the top, and bake.

Mini Quiche FAQs

Tips and Notes

• Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many!
• Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer!
• Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.

Mini Quiche Variations

• Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe.
• Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick.
• Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli!
• Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.

Serving Suggestions

Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches.

Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks.

They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.

More Amazing Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 quiche

Calories 128cal

Author Ashley Fehr

Ingredients

Quiche crust

• 1 batch homemade pie crust (or you can use 2 store bought pie crust rolls)

Mini Quiche

• 4 slices thick cut bacon (chopped)
• 4 large eggs
• ¾ cup evaporated milk or half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried parsley
• ¾ cup shredded cheese
• ½ cup fresh spinach (finely chopped)
• 1 green onion

US Customary – Metric

Instructions

Quiche crust

• Prepare the crust according to the recipe.
• Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
• Repeat until you have 10-12 quiche crusts — re-rolling the pastry as needed.
• Cover with plastic wrap and refrigerate at least 1 hour for best results.

Mini Quiche

• Preheat oven to 350 degrees F.
• In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
• In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
• Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
• Bake for 20 minutes or until eggs are set all the way through.
• Allow to cool in the pan for 10-15 minutes before removing to serve.

Notes

• I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
• If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!

*Prep time includes the time required to make the pie crust—it’s simple, I promise!

*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5″ cookie cutter, and get 20-24 mini quiches.

Ingredients and Substitutions:

• Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
• Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.

Storage

• Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
• Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 128cal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.5mg

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