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Loaded Bacon Cheeseburger Soup
Faiza Shabir

Keto Loaded Bacon Cheeseburger Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 slices thick-cut bacon, chopped
  • 1 lb (450 g) ground beef (80/20 or 85/15)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 small celery stalk, finely diced (optional for crunch)
  • 1 small dill pickle, finely chopped (plus extra for topping)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder (or 1 tsp yellow mustard)
  • 4 cups (1 L) low-sodium beef broth
  • 4 oz (115 g) cream cheese, softened and cubed
  • 1 cup (240 ml) heavy cream
  • 2 cups (200 g) shredded sharp cheddar, divided
  • 2 tbsp Worcestershire sauce (check for low-sugar)
  • 2 tbsp unsalted butter (if needed for sautéing)
  • Salt and black pepper, to taste
  • Green onions, sliced, for garnish
  • Crumbled bacon, pickles, and extra cheese, for topping

Method
 

  1. Crisp the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Brown the beef: Add ground beef to the pot. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving roughly 1–2 tablespoons in the pot.
  3. Sauté aromatics: Add diced onion, celery (if using), and a small knob of butter if the pot looks dry. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  4. Build flavor: Stir in tomato paste, smoked paprika, onion powder, garlic powder, and mustard powder. Cook 1 minute to toast the spices. Add Worcestershire, chopped pickle, and beef broth. Stir and bring to a gentle simmer.
  5. Simmer: Reduce heat and let the soup simmer uncovered for 10–12 minutes to meld flavors.
  6. Make it creamy: Add cream cheese cubes and whisk until fully melted and smooth, 2–3 minutes. Pour in heavy cream and return to a gentle simmer—don’t boil aggressively.
  7. Add cheese: Remove the pot from heat. Gradually sprinkle in 1½ cups of shredded cheddar, stirring constantly until melted and silky. Reserve the remaining ½ cup for topping.
  8. Finish and season: Stir in half of the crispy bacon. Taste and adjust salt and pepper. If you want a thicker consistency, simmer a few extra minutes on low.
  9. Serve: Ladle into bowls and top with remaining bacon, extra cheddar, chopped pickles, and sliced green onions. Serve hot.