.jpg)
A lovely rich, comfort soup that has all the flavors of America's favorite Bacon Cheeseburger in soup form. This is a satisfying meal so creamy and flavorful. You won’t be hungry for many hours as this is the full meal deal with plenty of bacon and cheese in the soup.
This soup is made quickly; so easy! To make the soup creamy, you can use cream as I did or a mix of sour cream and cream cheese or cream cheese on its own.
You can make crispy bacon or keep it a bit softer, depending on your preference for soup. You could top the soup with some chopped green onions or chives of fresh parsley for extra color and onion flavor. If you don't have minced garlic, you could use garlic powder. This is a thick soup texture. You can add to the veggies in this soup, if desired - think celery or carrots. For a bit of a kick, add red pepper flakes or paprika in moderation.
I think even picky eaters will enjoy this hearty soup. I used chicken broth/stock but you could use beef broth/stock. If using the commercial variety, choose a lower sodium product.
Of course, you can add herbs to this soup such as basil. You can make a big pot of soup on the stove or you could use the slow cooker. You could use onion powder instead of onions.
This bacon cheeseburger soup recipe may become one of your favorite recipes for the cooler weather. Add a dollop of sour cream, if desired after you pour your portion into a bowl. Store leftovers in the fridge.
INGREDIENTS:
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)
Garnish:
1 Roma Tomato, sliced
Extra grated Cheddar cheese
Cooked bacon bits
INSTRUCTIONS:
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
SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks, the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again. Limited stocks; get yours now! KINDLES available!
As an Amazon
Associate, I earn from qualifying purchases. Here is my Amazon store
for more of my favorite products: AMAZON
STORE Thank you for your support.