Bacon Cheddar Cheese Soup Recipe
Servings: 4
Ingredients
- 4 x strips bacon
- 1 sm onion minced
- 1/2 tsp dry mustard
- 1/4 tsp freshly-grnd black pepper
- 1 can reduced-sodium chicken broth - (14 1/2 ounce)
- 4 tsp ThickenThin Not/Starch thickener
- 2 c. half-and-half
- 12 ounce shredded cheddar cheese
- 1/2 tsp paprika (optional)
Directions
- In a large saucepan over medium heat, cook bacon 6 min, till crisp. Remove and drain on paper towels. Crumble bacon.
- Add in onion to bacon fat in saucepan; cook 3 min, till onion just begins to brown.
- Add in mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in thickener. Add in half-and-half, cheese and paprika; stir till cheese is melted. Ladle soup into four heated soup bowls. Garnish with crumbled bacon.
- This recipe yields 4 servings.
- Description: "Sharp cheddar combined with the bite of dry mustard and the smoky taste of bacon makes a quick, tasty and filling soup."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 648 | |
| Calories from Fat 490 | 76% |
| Total Fat 55.35g | 69% |
| Saturated Fat 30.99g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 1002mg | 42% |
| Potassium 420mg | 12% |
| Total Carbs 8.58g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.34g | 1% |
| Protein 29.47g | 47% |
