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Keto Cheeseburger Soup

Easy Keto Cheeseburger Soup with Bacon! The Best Low Carb Soup [Slow Cooker Instant Pot Stovetop]


  • Author: Heather Burnett
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes
  • Yield: 8

Description

Delicious & creamy Keto Cheeseburger Soup with Bacon & Cream Cheese is the easiest keto crockpot (or Instant Pot – or Stovetop) recipe you’ll ever make with a unique flavor combining the simplest ingredients to create Southern comfort food keto style! With only 3.1 net carbs this will be your new favorite family dinner!

 


Ingredients

1.5 Pounds Ground Beef

8 Slices Bacon

4 Cups Beef Broth

1/2 Cup Chopped Onion 

2.5 Tablespoons Tomato Paste

1/2 Teaspoon Chili Powder

4 Cloves Garlic (Minced)

A Pinch of Sea Salt

1 Teaspoon Black Pepper

1 Cup Shredded Cheddar

4 Ounces Cream Cheese

1/2 Cup Heavy Cream 

1/8 Teaspoon Xanthan Gum Dissolved in Water (Optional) 


Instructions

Crockpot/Slow Cooker 

  • Fry Bacon & Set Aside (Resist the temptation to eat all of it) 
  • Brown ground beef in bacon grease with garlic, onion & chili powder
  • Set the slow cooker to low heat & add ground beef, beef broth, tomato paste, salt & pepper.
  • Stir & cook on low for 5 hours
  • Add ½ Cup Cheddar Cheese + cream cheese + heavy cream & cook one more hour or as long as you can stand it
  • Top with crumbled bacon, sour cream &/or optional toppings listed in Notes

Instant Pot

  • Set Instant Pot to Saute 
  • Cut Bacon Slices in 1/2 & cook for 3 Minutes, Flip – Cook 2 More Minutes 
  • Use bacon grease to brown the ground beef in Instant Pot- You can use a wooden spoon or spatula or whatever you can find to break it apart – takes 5 minutes 
  • Drain 1/2 grease & return to the pressure cooker.
  • Add the garlic cloves, onion, & chili powder – cook for 1 minute 
  • Next, add in broth, tomato paste, salt & pepper 
  • Close the lid & lock it
  • Switch your Instant Pot to the “Soup” function or Low-Pressure mode & cook 20 minutes 
  • 20 Minutes Later…Let the pressure reduce on its own without opening the steam release vent for 10 minutes (AKA Natural Pressure Release). 
  • Then carefully open the vent to release the rest of the pressure 
  • Last Step: Add in ½ cheddar cheese, cream cheese & heavy cream – stir & serve 

Stovetop

  • Cook Bacon – Set aside – Again: Try not to eat it
  • Drain ½ grease then use the rest to brown ground beef
  • When ground beef is 1/2 way browned, add garlic, onion & chili powder
  • Transfer to stovetop bowl set on low 
  • Stir in 4 cups of broth & tomato paste – salt & pepper – & 1/2 cup cheddar cheese & cream cheese
  • Stir until cream cheese & cheddar is melted
  • Cook for 30 minutes with the lid on 
  • Last Step: Stir in heavy cream & bacon crumbles – serve topped with remaining cheddar cheese & sour cream &/or optional toppings in Notes 

Notes

Xanthan Gum: Optional for thickening. To thicken the soup I put 1/8 teaspoon of Xanthan Gum in a little warm water & whisked it until it dissolved (if you add it directly it may clump) – then I added it to the soup to thicken. It took less than 5 minutes. If you like your soups on the thick side – you may want to try it – but its optional! 

Toppings: Cheddar Cheese, Sour Cream, Chopped Tomato, Sliced Dill Pickles 

For My Friends on Weight Watchers: 

Swap low fat cream cheese and cheddar for the full-fat versions & use turkey bacon – 6 WW SmartPoints

  • Category: Keto
  • Method: Stove Slow Cooker Instant Pot

Keywords: keto, low carb, crockpot, slow cooker, Instant Pot, easy dinner, Weight Watchers dinner