This soup is so easy to make that even my husband can make it!! We originally found this recipe at ruledme, and now this is one of Doug's meals to make. He's been learning to cook, and he loves that he can help me out with dinners and give a break from the kitchen once in a while. Isn't he the best?!
5 servings
5 slices Bacon
12 oz. Ground Beef (80/20)
2 tbsp. Butter
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/2 tsp. Red Pepper Flakes
1 tsp. Cumin
1 tsp. Chili Powder
3 cups Beef Broth
2 1/2 tbsp. Tomato Paste
2 tsp. Brown Mustard
1 cup Shredded Cheddar Cheese
1 medium Dill Pickle, diced
3 oz. Cream Cheese
1/2 cup Heavy Cream
Directions:
1. Cook bacon in a large pot until crispy, then set aside.
2. Add ground beef in the bacon fat and cook until browned on one side, flip and brown on other side.
3. Move beef to the sides. Add butter and spices to the pan and let the spices sweat for 30-45 seconds.
4. Add beef broth, tomato paste, cheese, brown mustard, and pickles to the pot and let cook for a few minutes until melted.
5. Add cream cheese.
6. Cover pot and turn to low heat. Cook for 20-30 minutes.
7. Turn stove off, then finish with heavy cream and crumbled bacon. Stir well and serve.
Nutrition info:
This makes a total of 5 servings of Bacon Cheeseburger Soup. Per serving, this comes out to be 572 Calories, 48.6g Fats, 3.4g Net Carbs, and 23.4g Protein.
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