4 pieces thick bacon
1 small onion, chopped
1/2 teaspoon mustard powder
1/4 teaspoon pepper
145 ounces chicken broth
4 teaspoons Thick-It-Up
2 cups half-and-half
12 ounces Cheddar cheese, shredded
1/2 teaspoon paprika
In a large saucepan over medium heat, cook bacon 6 minutes, until crisp. Remove, reserving drippings, 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.
The creamy consistency of this soup comes from Thick It Up by Dixie Diner's Club. It contains 0 grams of Net Carbs per serving, is all fiber, and can be ordered online.