5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
In large sauce pot, cook bacon until crisp; remove and set aside. Drain drippings.
In same sauce pot, cook onion and garlic until tender. Add broth; 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 bacon.
Carb Count: 3 carbs per serving. Serves 8.
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