Imagine diving into a bowl of creamy, cheesy goodness that feels like a warm hug on a chilly day—this Keto Bacon Cheeseburger Soup is just that. It’s like your favorite drive-thru indulgence got a cozy, comforting makeover. Last week, while scrolling through endless pumpkin spice everything, I stumbled upon this gem and knew it was a must-try.
Steps
- In a large pot over medium-high heat, cook the bacon until it becomes crispy. Remove the bacon and set it aside, leaving some of the drippings in the pot.
- Add the ground beef to the pot and let it brown without stirring for a few minutes. Break it up and cook until it’s fully browned, then drain and set aside.
- Lower the heat to medium-low and melt butter in the pot. Add chopped onion and cook until it becomes soft, about 5 minutes.
- Stir in the carrots, celery, and potatoes, cooking for 7-10 minutes to enhance their flavor. Then, pour in 3 cups of chicken broth and add red pepper flakes, parsley, basil, oregano, salt, and pepper.
- Reintroduce the beef to the pot, stirring well. If the soup seems too thick, add another cup of broth. Bring everything to a boil, then reduce heat and simmer covered until potatoes are tender, about 10-12 minutes.
- Lower the heat and mix in sour cream and heavy cream. Taste and adjust seasoning with salt and pepper as needed.
- Turn off the heat and fold in the shredded cheese until it melts completely. Stir in most of the bacon, reserving some for garnish.
- Serve the soup with the remaining bacon and freshly chopped parsley for garnish.
Ingredients
- 12 slices of bacon, chopped
- 1 pound of ground beef
- 4 tablespoons of unsalted butter
- 1 medium sweet onion, chopped
- 1 cup of shredded carrots
- 1 cup of diced celery
- 1¾ pounds of potatoes, cubed and peeled (approximately 4 cups)
- 3-4 cups of chicken broth
- ½ teaspoon of red pepper flakes
- 1 teaspoon of dried parsley
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- ¾ teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of whole milk or heavy cream
- ½ cup of sour cream
- 16 ounces of cheddar cheese, shredded (about 4 cups)
- Chopped fresh parsley for garnish
Nutritional Values
Calories: 5660 | Carbohydrates: 80g | Protein: 320g | Fat: 440g | Saturated Fat: 230g | Cholesterol: 1420mg | Sodium: 11980mg | Potassium: 5910mg | Fiber: 10g | Sugar: 30g | Vitamin A: 36600IU | Vitamin C: 84mg | Calcium: 4920mg | Iron: 25mg
FAQ
- Can I use a different type of meat instead of ground beef?
- Yes, you can substitute ground beef with ground chicken or turkey. It will still result in a delicious soup, though it may have a slightly different flavor profile compared to the classic beef version.
- Is it possible to freeze Bacon Cheeseburger Soup?
- While you can freeze this soup, keep in mind that the texture might change due to the potatoes. If you choose to freeze it, reheat slowly over low heat to maintain its creamy consistency. For best results, try to serve it fresh.
- What are some recommended toppings for this soup?
- Topping your Bacon Cheeseburger Soup with extra bacon and cheese is always a great idea. You can also add a dollop of sour cream, fresh parsley, or chopped green onions and chives for added flavor and texture.
- How can I make the soup creamier if I don’t have sour cream?
- If sour cream isn’t available, you can use plain whole milk yogurt or cream cheese as alternatives to achieve a creamy texture in your soup.
- How long can I store this soup in the fridge?
- This soup can be stored in the refrigerator for up to five days. When reheating, you might need to add a bit of chicken broth if it has thickened too much.
Tips
- For added creaminess, consider substituting sour cream with plain whole milk yogurt or cream cheese if you don’t have sour cream available.
- Make sure to brown the ground beef thoroughly as this step enhances the overall flavor of the soup.
- If you’re freezing the soup, reheat it slowly over low heat to help preserve its creamy texture.
- Customize the spice level by adjusting the amount of red pepper flakes based on your personal preference.
Equipment
- Dutch Oven – If you don’t have a large enough pot at home, a Dutch oven is a great option for making soups and stews.
- Cheese Grater – For freshly grating cheddar cheese, a quality cheese grater or a rotary cheese grater might be necessary.
- Immersion Blender – If you’d like a smoother texture for the soup, an immersion blender can be useful, though it’s not explicitly mentioned in the recipe.
