Brainerd Harvest Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, hearty soup made with seasonal root vegetables and smoky bacon, inspired by Minnesota harvests and the local charm of Brainerd auctions. This american-inspired soups ready in about 70 minutes pairs ounces, diced bacon, finely diced yellow onion, peeled and diced 1/4-inch carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 ounces, diced bacon
• 1 cup, finely diced yellow onion
• 2 cups, peeled and diced 1/4-inch carrots
• 2 cups, peeled and diced 1/4-inch potatoes
• 1 cup, diced celery
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large pot over medium heat, cook 6 ounces diced bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon, leaving 2 tablespoons fat in the pot.
2. Step 2: Add 1 cup finely diced yellow onion to the bacon fat and sauté for 3-4 minutes until translucent and fragrant, stirring frequently to prevent burning.
3. Step 3: Stir in 2 cups diced carrots, 2 cups diced potatoes, and 1 cup diced celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
4. Step 4: Whisk 2 tablespoons all-purpose flour into the pot to form a paste, then gradually pour in 4 cups chicken broth while stirring constantly. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat and simmer for 25 minutes, until vegetables are tender.
5. Step 5: Stir in 1/2 cup heavy cream and the reserved 6 ounces crispy bacon. Simmer for 5 more minutes until heated through and slightly thickened. Do not boil after adding cream to prevent curdling.