Of Cheese and 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.