Low carb bacon cheesebuger soup! So much flavor in this soup!
Ingredients
- 1 pound ground beef
- ½ onion diced
- 2 cloves garlic minced
- 3 ½ cups beef broth
- 14.5 ounces canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced parsley
- 1 teaspoon dried dill
- 1 teaspoon mustard powder
- 1 teaspoon seasoned salt
- 4 ounces cream cheese
- 1 ½ cups grated cheddar cheese
- 1 cup heavy cream
- 6 slices bacon cooked and crumbled
Instructions
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Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
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Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
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Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
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Ladle soup between 6 serving bowls and top with crumbled bacon.
Notes
Dill pickles, crumbled bacon, shredded cheddar, and diced tomatoes are all delicious crumbled on top of this soup.
Nutrition
Serving: 1bowl | Calories: 608kcal | Carbohydrates: 7g | Protein: 36g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1427mg | Fiber: 2g | Sugar: 5g | Net Carbs: 5g
