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Cheddar Cheese Soup

Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups

5  slices  bacon, chopped
1  medium  onion, chopped
1  clove  garlic, minced
48  ounces  chicken broth
2  medium  carrots, coarsely grated
1  cup  heavy cream
3  ounces  cream cheese
4  cups  shredded cheddar cheese
1  teaspoon  dry mustard
1/4  teaspoon  pepper

1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.

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

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

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