Recipe Notes:

Bacon Substitution: Turkey bacon or ham are alternatives to bacon in this recipe.

Unsalted Chicken Broth Substitution: Chicken broth with salt can be substituted for the unsalted broth at a 1:1 ratio. If using salted chicken broth, you may want to adjust the added salt in the recipe. Besides chicken broth, vegetable broth or beef broth can also be used.

Paprika Substitution: Chili powder can be subbed in for paprika at a 1:1 ratio. Keep in mind that using chili powder will add some extra heat to this recipe and will slightly alter the flavor.

Heavy Cream Substitution: Half and half can be used at a 1:1 ratio in place of heavy cream.

Shredded Mild Cheddar Cheese Substitution: Shredded sharp cheddar, white cheddar, or Colby make excellent options as well.

To Make Soup Creamier: Add a little more heavy cream or butter.

To Make Soup Thicker: To make your soup thicker, add 1-2 tsp of xanthan gum or glucomannan powder to the broth. Using less broth in the beginning, will make the soup thicker as well.

Net Carbs: Per serving, this soup contains 7.1 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: In an airtight container, store leftover soup that has cooled down in the refrigerator for up to 4 days. To reheat, simply put it back in a pot and warm it on the stovetop until heated to your liking. Alternatively, reheat by microwaving in 45-second increments until warned throughout.

Freezer Storage: Store leftover soup that has been cooled down in an airtight container for up to 4 months in the freezer. When you’re ready to eat, thaw overnight in the refrigerator and then reheat on the stovetop until warmed throughout.