Potluck Recipe #2: B.L.T. Soup

We’ve got soup on our mind this month, as the chill of winter persists.

The familiar BLT combo isn’t just for sandwiches anymore; this original recipe turns the favorite trio into a delicious soup.

Like all of the recipes in our potluck series, this one’s great for feeding a crowd. We still have spots for hosting a potluck—find out how to get involved.


B.L.T. Soup

(Serves 8 to 12 people)

1 lb. regular sliced bacon diced in 1” squares
3 cans diced tomatoes (28 oz. each)
2 tbsp. chicken-soup base (I use Better than Bouillon brand)
2 heads iceberg or romaine lettuce chopped in 1” squares
2 cups water
1/2 cup mayonnaise (or to taste)
Salt and pepper


1. In a frying pan or griddle, cook bacon until it is brown and crispy. Reserve bacon fat.

2. In a large soup pot, combine bacon, diced tomatoes, chicken-soup base, lettuce and water and bring contents to a boil.

3. Add the mayo and 2 tablespoons of the bacon fat. Reduce heat and simmer for 5 minutes or until lettuce is wilted.

4. Season with salt and pepper to taste.


Note: If there’s not enough bacon flavor, you can add a little more bacon fat. If you like lots of mayo on your B.L.T sandwich, feel free to add a little more mayo to your soup!


Makes about 4-5 quarts.


Recipe contributed by Carol Hancuh, Open Arms volunteer