Instructions: In a large saucepan over medium heat, cook bacon 6 minutes, until crisp. Remove and drain on paper towels. Crumble bacon.

Add onion to bacon fat in saucepan; cook 3 minutes, until onion just begins to brown.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in thickener. Add half-and-half, cheese and paprika; stir until cheese is melted. Ladle soup into four heated soup bowls. Garnish with crumbled bacon.

This recipe yields 4 servings.

Description: "Sharp cheddar combined with the bite of dry mustard and the smoky taste of bacon makes a quick, tasty and filling soup."

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