Ingredients:
- 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 teaspoon paprika (optional)
Directions:
In a large saucepan over medium heat, cook bacon 6 minutes, until crisp. Remove and drain on paper towels. Crumble bacon.Add onion to bacon fat in saucepan; cook 3 minutes, until onion just begins to brown.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.
Nutritional Info:
Net Carbs: 9.0 grams
Fiber: 1.5 grams
Protein: 29.0 grams
Fat: 44.0 grams
Calories: 567
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