Jalapeno Bacon Cheddar Soup

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 tsp Garlic powder
  • 4 Jalapeno peppers, medium
  • 1 tsp Onion powder
  • 1 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Celery seed
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 4 tbsp Butter
  • 8 oz Cheddar cheese
  • 3/4 cup Heavy cream

Found on ruled.me

Description

Directions

• 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.