We served this soup with a low carb beer and topped it with our Keto Cheddar Popcorn and all of our favorite toppings such as bacon, cheddar cheese and minced scallion!
Prep Time: 5 minutes
Cooking Time: 25 minutes
4 slices of bacon, chopped
1 tablespoon butter or ghee
1 medium leek, thinly sliced
2 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
4 tablespoons plain cream cheese
1 cup shredded cheddar cheese
2 cups chicken stock
1 cup low-carb beer
1 bag of Real Ketones Keto Cheddar Popcorn
½ cup shredded cheddar cheese
1 whole scallion, minced
Add chopped bacon to a large stock pot or Dutch oven and bring to medium-low heat and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with a paper towel, reserving the bacon grease in the pot.
Add leek and garlic and season with sea salt, black pepper and stir well to combine.
Sauté until veggies are soft, about 5 minutes.
Add in cream cheese and stir well while it melts into the pot.
Add in chicken stock and shredded cheddar cheese and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the low-carb beer.
Serve between 4, garnishing with Real Ketones Keto Cheddar Popcorn, bacon, shredded cheddar cheese and scallion and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag (garnishing when ready to serve) or container for up to 6 months.
Net Carbs: 7