Description: A hearty and satisfying soup that brings all the flavors of a bacon cheeseburger to your bowl. This low-carb soup is perfect for those craving the taste of a cheeseburger without the bun, featuring extra crispy bacon and topped with crunchy fried onions.
Ingredients:
- 1.5 lbs ground beef
- 8 slices bacon, diced into small pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 cup pickles, finely chopped
- 2 tbsp mustard (yellow or Dijon)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: 1/4 tsp xanthan gum for thickening
For garnish:
- Additional shredded cheese
- Chopped fresh parsley
- Sliced green onions
- 1 cup French fried onions
Equipment:
- Instant Pot
- Large skillet (for bacon and beef)
- Cutting board and knife
- Measuring cups and spoons
- Cheese grater
Preparation Time:
- Prep: 15 minutes
- Cook: 25 minutes (including pressure build-up and release)
- Total: 40 minutes
Servings: 6 servings
Instructions:
- In a large skillet, cook the diced bacon over medium heat for 12-15 minutes until EXTRA crispy, stirring frequently. Bacon should be very dark but not burnt. Remove with a slotted spoon and set aside on paper towels, leaving the bacon fat in the skillet.
- In the same skillet with the bacon fat, cook the ground beef until browned, breaking it up as it cooks (about 5-7 minutes). Add the diced onion during the last few minutes of cooking.
- Add minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Transfer the beef mixture to the Instant Pot. Add beef broth, diced tomatoes, mustard, Worcestershire sauce, garlic powder, and onion powder. Stir well.
- Secure the lid, set valve to ‘SEALING’, and select ‘PRESSURE COOK’ (or ‘MANUAL’) on HIGH for 5 minutes.
- Once cooking is complete, allow for a 5-minute natural release, then carefully do a quick release of remaining pressure.
- Open lid and switch to ‘SAUTÉ’ mode (low setting if available).
- Stir in heavy cream, shredded cheese, chopped pickles, and half of the extra crispy bacon. Stir until cheese is melted.
- If using xanthan gum, sprinkle over the surface and whisk in thoroughly.
- Cancel ‘SAUTÉ’ mode once desired thickness is reached.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with remaining extra crispy bacon, French fried onions, additional shredded cheese, chopped parsley, and sliced green onions.
Notes:
- For a spicier version, add some diced jalapeños or a dash of hot sauce
- You can substitute ground turkey for the beef if preferred
- This soup can be stored in an airtight container in the refrigerator for up to 3 days
- When reheating, you may need to add a little broth or water to thin it out as it will thicken when cooled
- Add French fried onions just before eating to maintain their crunch
- Bacon must be extra crispy for best results – take your time with this step
- The bacon fat adds essential flavor to the ground beef, don’t discard it
