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How to make Low Carb Bacon Cheeseburger Soup

4,417 views · Published 19 July 2017 · 5:56 · Indexed 28 October 2026

Channel: Anna's Kitchen & Stitchin · 2017 · Howto & Style

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I’ve had this a long time, from Facebook I think, so I’m not sure who created it originally. We love bacon cheeseburgers, and as it’s winter in Australia right now, soup really hits the spot. Wow, this is really good, and it makes a lot so we’ll have leftovers throughout the week.

1/2 pound (250 g) bacon
2 pounds (900 g) ground chuck or ground/minced beef
1/4 cup onion, chopped
32 oz beef broth (1 Litre)

14.5 ounce (411 g) can diced tomatoes
2 dill pickle spears, diced finely 
3 tbsp mustard

3 tbsp sugar-free ketchup
1 teaspoon liquid smoke
1/2 teaspoon xanthan gum
8 oz American cheese slices (or 250 g cheddar, shredded or cubed)
4 oz (113 g) cream cheese

In a large skillet, fry bacon then set it on paper towels to cool. Brown ground chuck with the chopped onion. Drain fat. 

Add meat and onion mixture, broth, tomatoes, pickles, mustard, ketchup and liquid smoke to a Dutch oven or large soup pot. Cook over low heat about thirty minutes. Remove one cup of soup and add xanthan gum. Blend it in a bullet style blender until thickened. Return it to the pot and stir. 

Cut cream cheese into cubes and add to the hot soup, stirring until combined. Add American cheese slices and stir until they are melted in.  Crumble reserved bacon and add it to the soup just before serving.

8 servings  549 calories  4 net carbs, 21 g fat

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