Bacon Cheeseburger Soup
A creamy pot of beef, bacon, and pickles — ready in 30 minutes
This bacon cheeseburger soup browns ground beef and bacon, then simmers them in a creamy broth with a few pickles and green onions, like the pot. Each serving has 32 g of protein and 6 g net carbs.
Low carb, sugar-free, and no bun.
Why you’ll love this soup
- 32g protein per serving
- 6g net carbs
- Bacon and pickles on top
- Ready in about 30 minutes
- Creamy broth
- No bun
Health notes
- Protein: Ground beef, bacon, and cheese.
- Low carb: No potato, no bun, no sweet sauce.
- Sugar-free: Broth and cream only.
- Keto-friendly: Each bowl stays around 6g net carbs if the pickles are measured.
Key element — brown the bacon first
Bacon fat is what browns the beef. Cook the bacon, set it aside, then brown the meat in that fat so the pot tastes like the photo.
Ingredients
Soup (6 servings)
- 6 slices bacon, chopped
- 1½ lb ground beef
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 4 cups beef broth
- 1 cup heavy cream
- 1½ cups shredded cheddar
- ½ cup chopped dill pickles
- 3 green onions, sliced
- 1 Tbsp mustard, optional
Swaps
- Turkey: Same weight. Fat drops a little.
- Potato or a bun: Not in the 6g number.
- No cream: Use more broth. It is thinner.
- No pickles: Carbs drop a little.
Instructions
| 1 | Bacon. Cook the bacon in a large pot until crisp. Remove it. Leave 1 Tbsp of the fat. |
| 2 | Beef. Brown the beef in the bacon fat with salt, pepper, garlic powder, and onion powder. Drain any extra fat. |
| 3 | Simmer. Add broth and mustard if using. Simmer 10 minutes. Stir in cream and cheddar until the cheese melts. Do not boil hard. |
| 4 | Top. Ladle into 6 bowls. Top with bacon, pickles, and green onions, like the pot. This batch makes 6 servings. |
Pro tips
- Crisp the bacon first. Soft bacon sinks.
- A hard boil after the cream can split it. Keep the heat low.
- Potato or a bun is not in these numbers.
- Add the pickles at the end so they stay sharp.
- Macros are per serving, 6 from this batch.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 340 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 6g |
| Fiber | 0g |
| Total fat | 22g |
| Sodium | 780mg |
Estimates based on ground beef, bacon, cheddar, cream, broth, and a measured pickle top, divided into 6 servings. Potato and a bun are not included.
Variations
No pickles
Skip them. Net carbs drop a little.
Spicy
A pinch of cayenne in the pot.
Turkey
Swap the beef for turkey. Fat drops a little.
Extra bacon
Two more slices on top. Fat rises a little.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Cover. Stir when you reheat |
| Reheat | 5 min | Low heat. Do not boil |
| Freezer | Up to 1 month | The cream can separate. Stir well |
FAQ
Test your knowledge
5 quick questions about this bacon cheeseburger soup
1. Protein per serving?
2. Net carbs per serving?
3. When do you cook the bacon?
4. About how long does this take?
5. What is not in the 6g number?
