Jalapeno Bacon Cheddar Soup
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.
Ingredients
- ½ lb. Bacon About 8 slices
- 4 medium Jalapeno Peppers diced
- 4 tbsp. Butter
- 3 cups Chicken Broth
- 1 tsp. Dried Thyme
- 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 and 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.
Nutrition
Calories: 657kcalProtein: 27.8gFat: 60.4g