KETO BACON CHEESEBURGER SOUP

Not exclusively is this keto soup rich and filling, however it figures out how to catch every one of the kinds of a succulent, heavenly cheeseburger. Maybe you can even taste every individual fixings as well. This Keto Bacon Cheeseburger Soup is one of my unsurpassed most loved solace sustenance formulas. I am an all year soup eater. Sweltering or cold climate, soup constantly stable flavorful to me. Who's with me?

A great deal of low carb and keto soup formulas use thickener to thicken the stock, however I incline toward not to. This gluten free soup formula is thickened with the utilization of cheddar and substantial cream. I have dependably been an aficionado of cream based low carb soups. As a matter of fact, Who am I joking? I am only a major enthusiast of soup when all is said in done.

A standout amongst the most widely recognized inquiries I jump on a ton of my moderate cooker soup formulas is the means by which to incognito them to stovetop, so for this Keto Bacon Cheeseburger Soup formula, I gave guidelines for both. In any case, I sense that I have to disclose to you that you ought to most likely make a twofold clump! It is that great. Each time we make this, there are never any scraps, regardless of the amount I make. Indeed, I need to influence triple clump so as to have some for our week by week supper arranging and low carb nourishment prep. It is one of those soup formulas that just shows signs of improvement and better as the days pass by. It likewise warms truly well!

INGREDIENTS :

• 4 cups beef stock
• 1 medium tomato, diced (or a 14.5 ounce can diced tomatoes)
• 1/3 cup chopped dill pickles
• 2 tablespoons Dijon Mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon sea salt, more to taste
• ½ teaspoon black pepper
• 1 ½ pounds ground beef
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 8 slices bacon, cooked crisp and crumbled

INSTRUCTIONS :

SLOW COOKER INSTRUCTIONS:

1. Heat the slow cooker on low setting.
2. To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.
3. In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.
4. Mix in cheddar cheese and heavy cream and and cook 1 additional hour.
5. Add bacon just before serving.

STOVETOP INSTRUCTIONS:

1. Heat a large dutch oven or stock pot over medium heat. Add the ground beef, onions, and garlic, and cook until the ground beef is browned and cooked through.
2. Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.
3. Mix in the cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes.
4. Add bacon just before serving.