BLT Soup

Krystal Jordan


This was originally a Paula Dean recipe, I changed it a little bit to fit my tastes, and it is now my favorite soup. Though, maybe I should call it a chowder, as one of the things I changed is the thickness.

★★★★★ 1 vote
20 Min
40 Min


1 lb
smoked and cured bacon, trimmed of excess fat and diced
1/2 c
sweet onion, small dice
1/2 c
celery, small dice
3 Tbsp
butter or margarine
5 1/2 c
shredded iceberg lettuce (about 1 medium head)
1/2 - 1 c
flour (depending if you want soup or chowder)
5 1/2 c
chicken broth, heated to a simmer
2 large
tomatoes, peeled and diced (hothouse or beefsteak seem to work the best)
1/4 tsp
1/4 - 1/2 tsp
crushed red pepper flakes
1/4 tsp
ground pepper, white or black
1/4 tsp
celery salt
1/4 tsp
onion salt
1 1/2 c
half and half
1/2 c
1/2 c
sour cream


1Cut the flour into the butter and set aside. (it will be pasty and small lumps are OK)
2Mix together the mayonnaise and sour cream, set aside.
3In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and celery and cook, stirring, until softened (it starts turning translucent).
4Add the lettuce and saute for 2 minutes. Add the butter/flour mixture and stir until melted and blended. It will look wilty and kind of odd, but that's OK.
5Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
6Stir in the half and half and return to a boil. Simmer another 5 minutes.
7Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
8Stir again and serve hot.

About BLT Soup

Course/Dish: Other Soups