Bacon Cheese Soup

Bacon Cheese Soup - Using Monterey Jack

Since nearly all canned soups are full of wheat, sugar, and other processed ingredients, we had to find a way to make our own.  This is a keto (hflc) friendly soup, as well as paleo (if you allow dairy).

Note:  This soup is very filling thanks to the keto aspect.



Bacon Cheese Soup


  • 1/2 Pack of Bacon
  • 4 Tbsp Grass-fed Butter
  • 1 Celery stick, finely diced
  • 5 Cloves of Garlic, minced (or garlic pressed)
  • 1/4 Cup of Starch (potato, tapioca, or arrowroot)
  • 3 Cups of Organic Chicken Stock (bone broth)
  • 4 Cups of Organic Half and Half (or whole milk)
  • 1 lb of shredded Cheddar or Monterey Jack cheese
  • 1 Tbsp Tabasco Sauce
  • 1 Tbsp of Coconut Aminos
  • Real salt, Pepper, and Chives to taste


  1. Cut bacon into small sections and place In a large saucepan (approx 4 quart). Allow bacon to cook, but not get crispy.
  2. Once bacon is cooked, add butter, celery, and minced garlic.
  3. Cook until all butter is melted.
  4. Mix in starch and stir well, until thoroughly blended.
  5. Add in chicken stock and bring to a boil for ONE minute.
  6. Turn the heat to low/medium and add half and half, tabasco, aminos, cheese, salt, pepper, and chives.
  7. Allow cheese to fully melt.
  8. Simmer until hot, but do NOT boil after half and half is added.

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