In a small bowl, whisk together the milk and flour until the ingredients are thoroughly mixed and there are no flour lumps. Set aside.
½ cup milk, ¼ cup all-purpose flour
In a small saucepan, cook the bacon pieces over medium heat stirring occasionally, so they don’t burn. Cook for 7 to 10 minutes until bacon reaches the desired consistency. Remove the bacon pieces from the pan and place on a paper towel. Drain the grease from the pan.
½ cup bacon
Add the broth, garlic powder, onion powder and paprika to saucepan. Bring the broth to a low simmer, then pour in the milk mixture. Continue to stir until the mixture begins to thicken, about 5 to 10 minutes, then add the bacon pieces back in. Stir to combine.
Use immediately, or stove in the refrigerator for up to 3 days for use in casseroles or any dish that needs condensed cream of bacon soup.
Notes
The calories listed are an approximation based on the ingredients. The recipe is equivalent to 1 (10.5 ounce) can of condensed cream of bacon soup. Actual calories will vary based on individual serving sizes.