Shred the cheddar cheese and gather all of the ingredients before you begin.
Add bacon to a large soup pot and cook over medium-high heat, stirring occasionally, until crispy.
After the bacon is fully cooked, reserve a small amount on the side to garnish.
If you have a ton of bacon grease in a pot, drain some of the bacon fat and reserve it for later and use it in another recipe. There should be enough fat to fully coat your onion and celery.
Add chopped onion and celery and saute over medium heat until soft. This will take about 6 or 7 minutes.
Add the chicken broth to the large pot and bring it to a boil.
Add the pink salt, pepper, garlic, tabasco, mustard powder, and Worchestershire sauce. Mix until all the seasonings have fully combined.
Reduce the heat to a simmer.
In a small container mix the glucomannan powder with the cold water until it’s fully combined. Stir in the thickening slurry quickly into the warm broth mixture.
Add the shredded cheddar cheese and heavy whipping cream to the broth. Mix it until it’s fully melted and combined.
Turn off the heat and allow it to cool a bit. This will help it thicken just before you serve it.
If you want a thicker soup, you can add another teaspoon of glucomannan powder with 1 tablespoon of water now. Thicken to your desired soup consistency.
Serve garnished with the reserved bacon crumbles, chives, and freshly sliced jalapenos for extra flavor!
TIP:You can place bacon fat in an ice cube tray and freeze it for later and use it in vegetable side dishes for extra flavor.How do you thicken keto soup?To use glucomannan powder as a thickener, first, whisk it with cold water and then combine it with the other ingredients in your recipe. Always mix it with cold water before adding it to your recipe.