Description
A rich, creamy, and cheesy soup loaded with ground beef, crispy bacon, and savory seasonings. This low-carb, keto-friendly soup is perfect for a cozy meal that’s packed with flavor and easy to make.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 cup diced tomatoes (or canned, drained)
- 1 tsp Worcestershire sauce
- 1 tsp mustard (yellow or Dijon)
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp butter
- 1/2 cup pickles, chopped (optional, for garnish)
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pot.
- Brown the Beef: Add ground beef and diced onion to the pot. Cook until the beef is browned and the onion is soft, about 5 minutes. Drain excess grease if needed.
- Add Garlic & Spices: Stir in the minced garlic, Worcestershire sauce, mustard, paprika, salt, black pepper, garlic powder, and onion powder. Cook for another minute until fragrant.
- Add Liquids: Pour in the beef broth and bring to a gentle simmer. Stir in diced tomatoes.
- Melt the Cheeses: Add the cream cheese, stirring until melted and combined. Slowly pour in the heavy cream and shredded cheddar cheese, stirring continuously until smooth.
- Simmer: Let the soup simmer for 10 minutes, stirring occasionally, until it thickens.
- Finish & Serve: Stir in butter for extra richness. Ladle into bowls and top with crispy bacon, chopped pickles, and green onions. Serve hot!
Notes
- For a thicker soup, add ½ tsp xanthan gum or reduce the broth slightly.
- Try Monterey Jack cheese instead of cheddar for a milder flavor.
- Add cooked cauliflower rice for extra texture while keeping it keto.
- Store leftovers in an airtight container in the fridge for up to 4 days.