Bacon Cheeseburger Soup! All of the yumminess of a cheeseburger in a deliciously slurpable soup!

CHEESEBURGER SOUP is an award winning soup and the BEST on the planet!! My top soup recipe for good reason!

Load this up with your favorite toppings like pickles, tomatoes, and bacon! Super meal prep friendly!

1 net carb per serving

Ingredients:

1 ½ lb. Ground beef

½ C. Bacon pieces

2 Tbsp. Butter

3 C. Beef broth

2 tsp. Minced garlic

1 tsp. Dijon mustard

½ tsp. Onion powder

½ Medium onion chopped

½ tsp. Cumin

1 tsp. Chili powder

2 Tbsp. Tomato paste

2 Tbsp. Dill pickle relish

4 oz. Cream cheese

1 ¼ C. Cheddar cheese shredded

½ C. Heavy whipping cream

Salt and pepper to taste

How to make Bacon Cheeseburger Soup:

Step 1. Place the meat and onion into a large high sided skillet, and cook until the onion has begun to soften and the meat is completely browned.

Step 2. Add the butter, onion powder, minced garlic, cumin, chili powder, and salt and pepper to taste to the skillet and stir to combine.

Step 3. Mix the cream cheese, dijon mustard, tomato paste, and dill pickle relish into the skillet, and stir to combine until the cream cheese has melted.

Step 4. Add the broth and cheddar cheese to the skillet, and stir until the cheese has melted.

Step 5. Mix the heavy whipping cream into the soup mixture, and continue cooking for several minutes until the soup thickens to your liking.

Step 6. Serve topped with freshly chopped parsley if desired.

Enjoy!

Bacon Cheeseburger Soup

laura

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine American

Servings 6

Calories 624 kcal

Ingredients

1 ½ lb. Ground beef
½ C. Bacon pieces
2 Tbsp. Butter
3 C. Beef broth
2 tsp. Minced garlic
1 tsp. Dijon mustard
½ tsp. Onion powder
½ Medium onion chopped
½ tsp. Cumin
1 tsp. Chili powder
2 Tbsp. Tomato paste
2 Tbsp. Dill pickle relish
4 oz. Cream cheese
1 ¼ C. Cheddar cheese shredded
½ C. Heavy whipping cream
Salt and pepper to taste

Instructions

Place the meat and onion into a large high sided skillet, and cook until the onion has begun to soften and the meat is completely browned.
Add the butter, onion powder, minced garlic, cumin, chili powder and salt and pepper to taste to the skillet and stir to combine.
Mix the cream cheese, dijon mustard, tomato paste and dill pickle relish into the skillet, and stir to combine until the cream cheese has melted.
Add the broth and cheddar cheese to the skillet, and stir until the cheese has melted.
Mix the heavy whipping cream into the soup mixture, and continue cooking for several minutes until the soup thickens to your liking.
Serve topped with freshly chopped parsley if desired.

Notes

1 net carb per serving