Bacon Cheeseburger Soup
My recipe for Bacon Cheeseburger Soup is so delicious, I even received a marriage proposal from a man after he made it! How cute is that?
🥩 Micronutrient Highlights in Bacon Cheeseburger Soup
-
-
Vitamin B12 – From beef and cheese; supports red blood cells and nervous system.
-
Zinc – From beef and bacon; supports immune function and wound healing.
-
Selenium – From beef and cheese; antioxidant and thyroid support.
-
Phosphorus – From cheese; essential for bones and teeth.
-
Vitamin A – From cream and cheese; supports vision and immune health.
-
Calcium – From cheese and cream; important for bone health.
-
WHERE TO GET INGREDIENTS FOR BACON CHEESEBURGER SOUP
We love Butcher Box and you can see how excited we all get when we get a box of their goodies delivered! I do not like driving to the store after a busy day and I never want to go on the weekends when the lines are too long. With Butcher Box, you get organic grass fed meats delivered to your door! And at a price that is usually better than your local grocery store! I just got my monthly box of goodies and video taped the un-boxing. Check it out the butcher box video here.
All you have to do is click HERE to sign up and get your grassfed meats mailed to your door!
Venison Cheeseburger Soup
Ingredients
- 4 slices sugar free bacon diced
- 2 tablespoons butter or ghee/lard
- 1/2 cup diced onion
- 1 pound ground venison or beef
- 1 teaspoon Redmond Real salt
- 1/2 teaspoon fresh ground pepper
- 4 ounces cream cheese
- 1/2 cup shredded sharp cheddar
- 3 cups beef broth
OPTIONAL GARNISH:
- cherry tomatoes
- green onion sliced
- Dill Pickles diced
Instructions
- Place the bacon in a large soup pot to medium heat. Sauté until bacon is crisp tender. Remove bacon for garnish. Leave drippings in the pot.
- Add butter and heat to medium. Add onions and sauté for 5 minutes or until translucent. Add the beef, salt and pepper. Sauté while crumbling until meat is cooked through and no longer pink, about 5 minutes.
- Meanwhile place the cream cheese, shredded sharp cheddar and broth in a blender. Purée until smooth. Add mixture to soup pot. Heat for 5 minutes or until warm but do not boil.
- Garnish with diced cherry tomatoes, chopped green onion, bacon and dill pickle slices.
- Store extras in an airtight container in the fridge for up to 7 days.
Nutrition
TESTIMONY OF THE DAY
Anessa came on my Bali retreat, then a year later and 40 pounds lighter she came on my Thailand retreat, then 8 months later and another 30 pounds lighter she came on my Costa Rica retreat!
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
