A lovely rich, comforting soup that has all the flavors of
a Bacon Cheeseburger in soup form. This
is a satisfying meal. Two bowls of this
satisfying soup and you won’t be hungry for many hours!
4 strips bacon, cooked, cut into small pieces
(reserve some of the bacon fat)
1 medium onion, chopped
1 small green pepper, chopped
2 tsp minced garlic (10 mL)
1 lb lean ground beef (0.45 kg)
tsp salt (2 mL)
tsp black pepper (2 mL)
1 tsp Arrowroot powder, OR cornstarch (5 mL)
4 cups chicken stock,* OR beef stock (1 L)
1 cup heavy cream (250 mL)
2 cups grated sharp Cheddar cheese (500 mL)
1 Roma Tomato, sliced
Extra grated Cheddar cheese
Cooked bacon bits
nonstick, deep pot in bacon fat, and over medium heat, cook onion and green
pepper until soft. Add garlic and cook 2
minutes. Take pot off heat and set aside
on another burner.
In deep nonstick frying pan, cook ground beef until browned, adding salt and
pepper. Add beef to the vegetables along
with Arrowroot powder, OR cornstarch.
Slowly stir in chicken stock, OR beef stock and heavy cream. Stir in Cheddar cheese. Bring to the boil and reduce heat, letting
the soup continue to boil for 10 minutes.
Serve with a small heap of grated Cheddar cheese on top along with a
slice or two of tomato and a generous sprinkling of cooked bacon pieces.
Helpful Hints: *I used homemade
chicken stock which is not too salty, so I actually used 1 tsp (5 mL) salt in
the ground beef; however, if you are using commercial chicken, OR beef stock,
use half that amount. I make my chicken
stock in the slow-cooker using the carcass of a rotisserie chicken. Add water to cover, 1 tsp (5 mL) salt, 1 tsp
(5 mL) dried parsley, 1/2 tsp (2 mL) black pepper and 1
chopped carrot. Set the slow-cooker to
high for 4 hours or cook overnight. Strain using a colander. Allow to cool and refrigerate or freeze the
Yield: 6 servings
0.7 g fiber
g net carbs
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