Bacon-Cheddar Cheese Soup from Dr. Atkins' Kitchen
Sharp cheddar combined with the bite of dry mustard and the smokey taste of bacon makes a quick, tasty and filling soup.
4 strips bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
* 4 teaspoons ThickenThin Not Starch Thickener
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 tsp paprika
Chopped Green Onions for garnish
1. In a large saucepan over medium heat, cook bacon 6 minutes, until crisp. Remove and drain on paper towels. Crumble bacon.
2. Add onion to bacon fat in saucepan; cook 3 minutes, until onion just begins to brown.
3. Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in thickener. Add half-and-half, cheese and paprika; stir until cheese is melted. Ladle soup into four heated soup bowls. Garnish with crumbled bacon and green onions.
Prep time: 5 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 9 grams
Net Carbs: 7.5 grams
Fiber: 1.5 grams
Protein: 29 grams
Fat: 44 grams