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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.
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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.