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Bacon-Cheddar Cheese Soup


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Rate this recipe 4/5 (2 Votes)


  • 4 strips bacon
  • 1 small onion chopped
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly-ground black pepper
  • 1 can reduced-sodium chicken broth - (14 1/2 oz)
  • 4 teaspoons ThickenThin Not/Starch thickener
  • 2 cups half-and-half
  • 12 ounces shredded cheddar cheese
  • 1/2 teaspoon paprika (optional)


Servings 4


Step 1

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.

This recipe yields 4 servings.

Carbohydrates: 9 grams
Net Carbs: 7.5 grams
Fiber: 1.5 grams
Protein: 29 grams
Fat: 44 grams
Calories: 567

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