The Low Carb Luxury Newsletter: 
Volume III / Number 13: July 12, 2002: Page 7
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      Answering Mail
Making Cheddar Cheese Soup

Dear Lora,

I always loved cheese soup before I started low carbing. But I see the soup is filled with starches and even some sugar. I never noticed a soup that seemed so low carb friendly, really isn't! Could you possibly have a recipe for a great cheese soup? Maybe one I could still crumble my crisp bacon into?   :)  (I know you have one at the site that contains beer and sausage, but I was hoping for something more simple.)

Thank you!


Dear Belle,

Actually, I do. We discovered this great (and simple) recipe when we asked a waiter if the chef in a restaurant that served it would share. (You'd be surprised how often they will share when asked.)

We make this one often now. Hope you enjoy it! (And yes, it already calls for bacon right in the recipe!)

Cheddar Cheese Soup

Cheddar Cheese Soup
  • 5 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 can (48 ounces) Chicken Broth
  • 2 medium carrots, coarsely grated
  • 1 cup heavy cream
  • 3 oz cream cheese
  • 4 cups shredded Cheddar cheese
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.

In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.

Add cream, cream cheese, and Cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.

Makes 6 servings (about 8 cups).   4.8 grams of carbohydrate per serving.


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