Easy Low Carb Cheeseburger Soup

If you've had a busy day or week, then Easy Low Carb Cheeseburger Soup will revive your soul with just one pot, 30 minutes and maybe a little bacon.

Course Appetizers, Dinner, Soups

Cuisine American

Diet Diabetic, Gluten Free

Keyword bacon cheeseburger soup, cheeseburger soup, keto soup, low carb soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 783kcal

Author Abbie Brooks

Chop bacon into small pieces
Heat dutch oven or other heavy bottomed pan over medium high heat
Add bacon and cook, stirring occasionally until browned and crispy, about 5-8 minutes
Remove bacon to paper towel lined plate to drain and spoon out any grease from pan and save for another use (see post above for tips on how to use bacon grease)
Melt butter in pan and add ground beef
Cook, breaking up meat while it browns until fully cooked
Stir in cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt and pepper until smooth
Pour in beef broth and cream and bring to a low simmer
Stir in cheese and let simmer 5-7 minutes until fully heated and melted smooth
Add bacon back into pan and let cool for 5-10 minutes to thicken before serving

Reduce calorie content? Bacon can be reduced to 2 slices and butter can be omitted or reduced
Leftover soup? Cheeseburger soup can be frozen for 3 months in an airtight container.
For best results, shred cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese doesn't melt quite as smoothly due to the anti-caking powder and can become lumpy.
Pickle lover? Serve some chopped pickles over the top
Thicken the soup by cooling for 5 minutes before serving will allow the cheeses to thicken the soup. For a thinner soup add more broth.
For a creamier texture, add an additional 1/4 cup cream
Leftover bacon grease? Store for up to one month in the refrigerator