Perfect for Chilly Nights – A Low-Carb, Keto-Friendly Soup That’s Packed with Flavor!
Ingredients:
6 slices bacon, chopped
1 lb ground beef (lean ground beef or grass-fed beef for a healthier option)
1 tablespoon olive oil (use extra virgin olive oil for added health benefits)
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tablespoons all-purpose flour (or almond flour for a gluten-free option)
4 cups beef broth (use low-sodium beef broth for a heart-healthy version)
1 cup heavy cream (substitute with coconut cream for a dairy-free alternative)
2 cups shredded Swiss cheese
2 medium potatoes, diced (or cauliflower for a low-carb substitute)
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika (adds a rich, smoky flavor)
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Cook the Bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot for extra flavor.
2. Cook the Ground Beef: Add ground beef to the pot and cook until browned, breaking it apart as it cooks. Remove the beef and set aside, draining excess grease if necessary.
3. Sauté the Vegetables: Heat olive oil in the same pot. Add diced onion, minced garlic, and sliced mushrooms. Cook for 5-7 minutes until softened, allowing the mushrooms to release their juices.
4. Add Flour: Sprinkle flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste, creating a rich base for the soup.
5. Simmer the Soup: Slowly stir in beef broth, scraping the bottom of the pot to deglaze and incorporate any flavorful bits. Add diced potatoes (or cauliflower for a low-carb version), Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
6. Add Cream and Cheese: Stir in heavy cream and shredded Swiss cheese, mixing until the cheese is melted and the soup becomes creamy. Add the cooked beef and bacon back to the pot and stir until well combined.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot for a satisfying meal.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: Approx. 450 per serving
Why You’ll Love This Bacon Mushroom Swiss Cheeseburger Soup:
Keto-Friendly & Low-Carb: Skip the bun and enjoy a satisfying soup with all the cheeseburger flavors you love – without the carbs!
Hearty & Filling: Perfect for a comfort food craving, this soup will keep you full and warm.
Rich and Creamy: The addition of heavy cream and Swiss cheese makes this soup decadently creamy and flavorful.
Quick & Easy: With only 45 minutes to prepare and cook, this hearty meal is perfect for busy weeknights.
Pro Tips:
Substitute Cauliflower for Potatoes: For a low-carb option, swap out potatoes with cauliflower for the same creamy texture, without the extra carbs.
Add Extra Toppings: Sprinkle with extra shredded cheese, crispy bacon, or even a dollop of sour cream for an indulgent touch.
Make it Dairy-Free: For a dairy-free option, swap out the heavy cream and cheese with coconut cream and dairy-free cheese alternatives.
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