Creamy Cheddar Soup with Crumbled Bacon (Atkins Diet Phase 2) |

This soup is a quick and easy way to satisfy your creamy cheddar craving. With skim milk, low-fat shreddedcheddar cheese, and reduced-fat bacon littles, this soup turns out rich and creamy.

Yields: 2 servings (Each serving: 6.2 g Net carbs)


  • 2 slices of bacon (cut into strips)
  • 1 tbsp chopped onion
  • 1/2 tbsp mustard (or 1/4 tsp mustard powder)
  • ground black pepper (to taste)
  • 1 cup chicken broth
  • 1/4 tsp paprika
  • 1 cup half & half
  • 1 cup (4 oz/113 g) shredded cheddar cheese
  • salt (to taste)


  1. Fry bacon over medium heat in a non-stick saucepan for a few minutes, until crispy. Drain off excess oil and set it aside.
  2. Using the same saucepan with bacon fat, sauté the chopped onion until turning brown.
  3. Add in the mustard, black pepper, and chicken broth. Bring to boil, then reduce heat to a simmer.
  4. Add in paprika, half & half, and cheese. Let it simmers and stir until the cheese melts. Season to taste with salt.
  5. Garnish with crumbled bacon and serve hot.