Jalapeno Popper Soup

4		raw bacons
4  ounces		cream cheese
1/2  cup		heavy cream
2  cups		water or chicken broth
2  tablespoons		salsa verde
1/2  teaspoon		garlic powder
3/4  cup		shredded sharp cheddar cheese
3/4  cup		shredded monterey jack cheese
4		large jalapeno peppers

Tip: For nutritional information on all the ingredients in Jalapeno Popper Soup just click on each ingredient name. Then adjust the serving size for any Jalapeno Popper Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese and butter have melted and the liquid is smooth. Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional 1/4 tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon.

Read more at http://www.ibreatheimhungry.com/2013/02/jalapeno-popper-soup-low-carb-gluten-free.html#yKC7hxTHwDVmTkou.99