It’s Tasty Tuesday! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Since it’s winter, snowy and cold here in Utah where Rocky Mountain Associated Physician’s (RMAP) is located, it’s officially soup and chili season. There is just something comforting about dumping delicious, healthy ingredients into a Dutch oven, crock pot, or large saucepan to help warm you and your family up on cold Utah winter days.
Cheddar Cheese and Bacon Soup
Yields 4 servings
6 strips bacon (optional)
1 medium onion, chopped fine
3/4 tsp. dry mustard
1/4 tsp. pepper
1 1/2 cups chicken broth
4 tsp. Thicknthin Not starch Thickener
2 cups heavy cream
14 oz. shredded cheddar cheese
1/2 tsp. paprika, for garnish
1.) In a large saucepan over medium heat, cook bacon for 6 minutes, until crisp. Remove and drain on paper towels. Crumble bacon.
2.) Add onion to bacon fat in saucepan; cook for 5 minutes, until onion just begins to brown.
3.) Add mustard, pepper and broth. Bring to a boil.
4.) Reduce heat to low. Whisk in thickener. Add heavy cream, cheese and paprika; stir until cheese is melted.
5.) Ladle soup into four heated soup bowls. Garnish with crumbled bacon.
Nutritional Facts: Per Serving (excluding unknown items); 837 Calories, 78g Fat (82.5% calories from fat); 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 267mg Cholesterol; 948mg Sodium
**Chef’s Note: Sharp cheddar combined with the bit of dry mustard and the smoky taste of bacon makes a quick, tasty and filling soup.
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients” Photo Credit: Savory Tooth