Jalapeno Bacon and Cheddar Soup
- Number of Servings: 4
Ingredients
4.5 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g) 5 pepper Jalapeno Peppers .5 cup, chopped Onions, raw 3 cup (8 fl oz) Chicken Broth 1.33 tbsp Butter, salted 1 tsp Dried Thyme (by ARCTIC.ORCA) 1 tsp Garlic powder .5 tsp Celery seed .5 tbsp *McCormick ground cumin (by CHGOMOMMA) .75 cup, fluid (yields 2 cups whip Heavy Whipping Cream 12 oz Cheddar Cheese
Fry bacon in a heavy pot until crisp. Remove bacon and drain on paper towel but reserve bacon fat in the pot. Cook jalapeņos and onion in the bacon fat until the onion is just starting to brown. Remove the onions and jalapeņos and set aside with the bacon ( reserve that bacon fat in the pot still! ).
Add the broth, spices and butter to the pot with the reserved fat. Simmer 15 minutes.
Use a stick blender or a food processor to blend and emulsify the broth with the fats. Add in the heavy cream once the broth has emulsified, then add the shredded cheese. Once the cheese is melted add back in the bacon, onions and Jalapeņos, simmer 5 minutes and done!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PLINENBROKER.
Add the broth, spices and butter to the pot with the reserved fat. Simmer 15 minutes.
Use a stick blender or a food processor to blend and emulsify the broth with the fats. Add in the heavy cream once the broth has emulsified, then add the shredded cheese. Once the cheese is melted add back in the bacon, onions and Jalapeņos, simmer 5 minutes and done!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PLINENBROKER.
Nutritional Info Amount Per Serving
- Calories: 666.5
- Total Fat: 59.2 g
- Cholesterol: 176.4 mg
- Sodium: 1,631.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.9 g
- Protein: 28.1 g
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