Jalapeno Bacon Cheddar Soup
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Jalapeno Bacon Cheddar Soup
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This makes 5 total servings of Jalapeno Bacon Cheddar Soup. Each serving comes out to be 522 Calories, 49.6g Fats, 3g Net Carbs, and 19.4g Protein.
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Ingredients
- ½ lb. Bacon About 8 slices
- 4 jalapeño peppers diced, medium
- 4 tbsp. butter
- 3 cups chicken broth
- 1 tsp. thyme dried
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. celery seed
- ½ tsp. cumin
- ¾ cup heavy cream
- 8 oz. cheddar cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Slice bacon into 1 inch slices and cook until crisp. Remove bacon from pan while reserving fat.
- Dice jalapenos (remove seeds if you do not like heat), and sautee in bacon fat. Remove from pan while reserving fat.
- In a pot, add bacon fat, broth, butter and spices. Bring to a boil and reduce heat to simmer for 15 minutes.
- Using an immersion blender, emulsify the broth to incorporate the fats into it. Once done, add cream and shredded cheese (I use my food processor for this).
- Stir together and season to taste. Add jalapeno and bacon into pot and let simmer for 5 minutes before serving.
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