Easy Low Carb Cheeseburger Soup
If you are having a hectic day per week, then Easy Low Carb Cheeseburger Soup will reestablish your spirit with only 1 kettle, 30 minutes and perhaps just a little bacon. It is low-carb food paradise....who requires a true cheeseburger when you're able to have Cheeseburger Soup?
Since the soup begins to simmer and bubble, stir into the cheese. Notice here that this recipe works great if the cheese is grated by you rather than utilizing cheese out of a block. Once melted cheese does not melt because of this powder and may become.
If you have had a hectic day or night, then Easy Low Carb Cheeseburger Soup will reestablish your spirit with only 1 kettle, 30 minutes and perhaps just a little bacon.
Complete Time 30 minutes
Ingredients
- 4 pieces bacon thick cut
- 2 tablespoons butter unsalted
- 1 pound ground beef 80 percent
- 4 ounce cream cheese softened to room temperature
- 2 tablespoon tomato paste
- 1 tablespoon mustard (yellow)
- 1/4 tsp pepper
- 2 cup beef broth or beef stock
- 6 ounce cheddar cheese shredded
- 1/4 cup heavy whipping cream
Directions
- Chop bacon into little pieces
- Heat oven or other heavy skillet 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 spoon and drain out any dirt out of pan and then store for another use (see article above for tips on How Best to use wheat germ )
- Melt butter in pan and then add ground beef
- Cook, breaking up meat while it stinks till completely cooked
- Stir in cream cheese, tomato paste, mustard, garlic powder, smoked paprika, pepper and salt until smooth
- Pour beef broth and cream and bring to a low simmer
- Stir in cheese and let simmer 5-7 minutes until completely warmed and pumped smooth
- Insert bacon back into pan and let cool for 5-10 minutes to thicken before serving
Notes
- Reduce content? Bacon could be reduced to butter and two pieces
- Leftover soup? Cheeseburger soup may be suspended for 3 weeks in an airtight container.
- For the best results, shred cheese out of a block instead of utilizing pre-shredded cheese. Cheese may become and does not melt because of this powder that is anti-caking.
- Pickle buff? Serve some pickles on the top
- Thicken the soup by cooling for 5 minutes before serving will permit the cheeses to thicken soup. For a soup add more broth.
- For a creamier texture, add an extra 1/4 cup cream
- Leftover wheat germ? Shop for up to a month in the fridge