Bacon and Cheddar Soup
Ingredients
- 2 rashers bacon
- 2 tablespoons onion finely chopped (1.8 - 0.35)
- 1/4 teaspoon mustard powder (0.7)
- 1/8 teaspoon pepper (0.1 )
- 8 fl. oz. chicken stock
- 2 teaspoons thickener
- 1 cup half-and-half (10.4)
- 6 oz. cheddar cheese grated (6)
- Paprika
Directions
- Using a large saucepan, cook the bacon until crisp. Remove the bacon from the pan and drain.
- Saute the onion in the bacon fat until it begins to turn brown. Add the mustard and pepper and stir in. Add the chicken stock and bring to a boil.
- Add the thickener while whisking and then add the half-and-half and cheese. Once the cheese has melted, crumble the bacon into the soup.
- Sprinkle with paprika before serving if desired.