Forget everything you think you know about soup. This isn’t your grandma’s chicken noodle (though we love that too!). Million Dollar Soup, despite its extravagant name, is surprisingly simple to make, incredibly comforting, and bursting with flavor. It’s a creamy, cheesy, potato-based soup loaded with bacon, green onions, and a secret ingredient that elevates it from good to *unforgettable*. Seriously, one bite and you’ll understand the name. It’s a family favorite, a crowd-pleaser, and guaranteed to become a staple in your rotation. Prepare to be obsessed!
Why You’ll Love This Recipe
- Comfort Food at its Finest: This soup is the definition of cozy. Perfect for chilly evenings or when you’re feeling under the weather.
- Easy to Make: Despite the luxurious taste, it comes together quickly with minimal effort.
- Crowd-Pleasing: Everyone loves bacon, potatoes, and cheese! This soup is a guaranteed hit with all ages.
- Budget-Friendly: You don’t need a million dollars to enjoy Million Dollar Soup! The ingredients are readily available and affordable.
- Customizable: Feel free to add your favorite veggies or spices to make it your own.
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, chopped
- 4 cups peeled and cubed russet potatoes (about 4 medium)
- 6 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Sauté the Onion: Add chopped onion to the bacon grease and cook until softened, about 5 minutes.
- Add Potatoes & Broth: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Add Cream & Cream Cheese: Return the soup to the pot. Stir in heavy cream and softened cream cheese until smooth and well combined.
- Add Cheese & Season: Stir in cheddar cheese and condensed cream of mushroom soup. Season with salt and pepper to taste.
- Finish & Serve: Stir in most of the cooked bacon and green onions, reserving some for garnish. Serve hot, garnished with remaining bacon and green onions.
Expert Tips
- Potato Choice: Russet potatoes are best for a creamy texture, but Yukon Gold potatoes can also be used.
- Blending Safety: When blending hot liquids, vent the blender lid to prevent pressure buildup.
- Cream Cheese Temperature: Ensure the cream cheese is fully softened for a smooth and lump-free soup.
- Bacon Quality: Using a good quality bacon will significantly enhance the flavor of the soup.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Storage
Refrigerating: Leftover Million Dollar Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: While the texture may change slightly, Million Dollar Soup can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened during storage.
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Million Dollar Soup
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
Description
Million Dollar Soup is a cozy, hearty blend of roasted squash, sausage, bacon, kale, and beans in a creamy broth. Rich, comforting, and full of flavor.
Ingredients
2 cups peeled and cubed butternut squash
1 (11-oz.) package chicken sausage, sliced
2 tsp olive oil
1 1/2 tsp kosher salt, divided
1 1/2 tsp freshly cracked black pepper, divided
10 sprigs fresh thyme, divided
5 slices center cut bacon, chopped
2 Tbsp unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced
3 Tbsp all-purpose flour
3/4 cup dry white wine
5 cups chicken stock
2 (15.5-oz.) cans cannellini beans, drained and rinsed
2 Tbsp heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Instructions
1. Heat oven to 350°F and line a baking sheet with foil.
2. Toss squash, sausage, olive oil, salt, pepper, and 2 sprigs thyme. Roast for 25 minutes.
3. In a Dutch oven, cook bacon until crisp. Remove and reserve fat.
4. Add butter, onion, celery, and garlic to pot. Cook 2–3 minutes until softened.
5. Stir in flour, then pour in white wine. Cook for 1 minute.
6. Add chicken stock, beans, remaining salt, pepper, and thyme. Simmer 10 minutes.
7. Blend 3 cups of soup and return to pot. Stir in cream and lemon zest.
8. Add roasted squash, sausage, and kale. Cook 3–5 minutes until kale wilts.
9. Serve hot, topped with crispy bacon and fresh thyme garnish.
Notes
Roast the squash until caramelized for maximum flavor.
Fresh thyme adds depth, while lemon zest brightens the soup at the end.
Soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 35mg