A lovely rich, comforting soup that has all the flavors of a Bacon Cheeseburger in soup form.  This is a satisfying meal.  You won’t be hungry for many hours!

4 strips bacon, cooked, cut into small pieces

  (reserve some of the bacon fat)

1 medium onion, chopped

1 small green pepper, chopped

2 tsp minced garlic (10 mL)

1 lb lean ground beef (0.45 kg)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

1 tsp Arrowroot powder, OR cornstarch (5 mL)

4 cups chicken stock,* OR beef stock (1 L)

1 cup heavy cream (250 mL)

2 cups grated sharp Cheddar cheese (500 mL)


1 Roma Tomato, sliced

Extra grated Cheddar cheese

Cooked bacon bits


In nonstick, deep pot in bacon fat, and over medium heat, cook onion and green pepper until soft.  Add garlic and cook 2 minutes.  Take pot off heat and set aside on another burner. 

In deep nonstick frying pan, cook ground beef until browned, adding salt and pepper.  Add beef to the vegetables along with Arrowroot powder, OR cornstarch.  Slowly stir in chicken stock, OR beef stock and heavy cream.  Stir in Cheddar cheese.  Bring to the boil and reduce heat, letting the soup continue to boil for 10 minutes.  Serve with a small heap of grated Cheddar cheese on top along with a slice or two of tomato and a generous sprinkling of cooked bacon pieces. 

Helpful Hints: *I used homemade chicken stock which is not too salty, so I actually used 1 tsp (5 mL) salt in the ground beef; however, if you are using commercial chicken, OR beef stock, use half that amount.  I make my chicken stock in the slow-cooker using the carcass of a rotisserie chicken.  Add water to cover, 1 tsp (5 mL) salt, 1 tsp (5 mL) dried parsley, 1/2 tsp (2 mL) black pepper and 1 chopped carrot.  Set the slow-cooker to high for 4 hours or cook overnight. Strain using a colander.  Allow to cool and refrigerate or freeze the stock.

Yield:  6 servings

1 serving

522.6 calories

33.2 g protein

39.9 g fat

0.7 g fiber

6.3 g net carbs

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