Keto Cheeseburger Soup
This Keto Cheeseburger Soup is your new comfort food MVP! Imagine: crispy bacon, savory ground beef, and a creamy cheese broth so rich, you’ll swear it’s cheating (spoiler: it’s not). Packed with protein and zero guilt, this gluten-free wonder delivers all the diner nostalgia in one cozy bowl.
Ingredients
For the soup
- 4 slices bacon chopped
- 1 medium onion chopped
- 1 large carrot shredded (can omit for strict keto)
- 2 stalks celery chopped
- 2 tbsp fresh flat-leaf parsley chopped (can sub 1 teaspoon dried)
- 2 tbsp Montreal steak seasoning
- 1 lb ground beef
- 1 1/2 lbs turnips (small to medium-sized) cubed and peeled *See Notes
- 4 cup beef bone broth
- 12 ounces Colby Jack cheese shredded (can use regular or sharp cheddar, pepper jack, mozzarella, whatever cheese you prefer) *See Notes
- 2 cup heavy cream
- 1 tsp xanthan gum
- 1/2 cup sour cream
For optional garnish
- dill pickles chopped
- red onion minced
- tomatoes diced
- shredded cheese
- sour cream
- Ranch dressing drizzled
- fresh flat-leaf parsley chopped
Instructions
- In a dutch oven or large saucepan, over medium-low heat, cook the bacon until the fat renders and the bacon is crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate to reserve for later.
- Raise the heat to medium and add the onion, carrots, celery, parsley, and steak seasoning.
- Saute until vegetables are tender, about 7 to 10 minutes.
- Push the vegetables to the side and add the ground beef to the center of the pot breaking it up with a meat chopper, or wooden spoon.
- Cook until no pink remains, about 7 to 10 minutes.
- Add the chopped turnips and bone broth and bring to a boil, then reduce to a simmer.
- Cover and continue to cook until the turnips are tender, about 15 minutes.
- Stir in the heavy cream and bring to a simmer.
- Sprinkle in 1/2 teaspoon of xanthan gum and whisk until the soup begins to thicken. Add the remaining 1/2 teaspoon if you prefer a thicker soup.
- Reduce heat to low and stir in the cheese, cook until cheese melts.
- Remove from heat; stir in the sour cream.
- Taste and add salt and pepper if needed.
- Serve soup topped with the cooked bacon and whatever other garnish you prefer.
Notes
Other potato replacements that can be used are daikon radish or rutabaga.
You want to use freshly shredded cheese in this because pre-shredded has a coating that prevents it from clumping in the bag but it also can make it grainy when it melts in things like this soup.
You want to use freshly shredded cheese in this because pre-shredded has a coating that prevents it from clumping in the bag but it also can make it grainy when it melts in things like this soup.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 858kcalCarbohydrates: 15gProtein: 38gFat: 72gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 218mgSodium: 688mgPotassium: 739mgFiber: 5gSugar: 9gVitamin A: 4067IUVitamin C: 29mgCalcium: 537mgIron: 3mg
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