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How to make low-carb jalapeno bacon cheddar soup

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A favorite guilty pleasure is bite-sized jalapeno poppers, especially if they are wrapped in bacon. There's just something about biting into that crunchy, spicy exterior to get to the piping hot cheese and bacon-filled goodness underneath. Unfortunately, it's rare that you find this dish without it being caked in bread crumbs, battered and deep-fried. Although it may be great for the taste buds, it's typically not an ideal option if you're watching your waistline.
Fortunately, you don't have to sacrifice this classic flavor combination to stick to a low-carb diet. This recipe for jalapeno bacon cheddar soup is low-carb friendly, fast, easy and satisfying: everything a weeknight recipe should be. There's also a good chance you already have the ingredients in your home.
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Cooktop Cove
Low-carb jalapeno bacon cheddar soup
4-5
15
20
35
1/2 pound bacon, chopped
3 jalapeno peppers, seeded and finely diced
3 tablespoons ghee or butter
2 1/2 cups low-sodium chicken or vegetable broth
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 cup half and half
1/2 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Heat a medium-sized frying pan over medium-high heat. Add the bacon and cook until it becomes crisp, about 6 to 8 minutes.
Once bacon is cooked, remove it from the pan (saving the remaining bacon fat) and set on a paper towel-lined plate.
In a separate pot, combine the remaining bacon fat, broth, ghee and seasoning over medium-high heat. Carefully bring the mixture to a boil before reducing heat to medium low and allowing it to simmer for about 15 minutes.
Transfer the broth and fat mix to a blender, food processor (be sure it's one that can handle warm liquids) or use an immersion blender to thoroughly blend the broth and fat mixture, which may have separated.
Once the liquid is fully blended, carefully add in the half and half, cream and cheese. (You may continue to blend at this point to achieve the desired consistency.)
Add the diced jalapeno and bacon, and simmer for an additional 3 to 5 minutes.
Season with salt and pepper to taste
Pro Tip: If you enjoy soup on the spicier side, include the jalapeno seeds for an extra kick!
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