Creamy and hearty Low Carb Bacon Cheeseburger Soup you can make on the stovetop or in the slow cooker. It's packed full of burger flavor and the perfect keto alternative to traditional soup.
In a large pot or dutch oven, fry bacon. Drain off extra grease and set bacon aside on a paper towel.
Place ground beef, garlic, seasoning, onion, and green pepper in the pot and cook until the ground beef is no longer pink. Again drain off excess fat and grease.
Add in cauliflower, carrots, celery, and chicken broth. Bring the pot to a boil, then reduce to simmer, and cover the pot with a lid. Simmer until the vegetables are tender.
In a small sauce pan, add heavy cream and whisk in xanthan gum. Bring mixture to a low boil and immediately reduce heat. When the mixture has thickened slightly, add it to the pot of soup and stir.
Slowly add in shredded cheese 1/4 cup at a time and whisk to ensure it melts evenly. Adding the entire cup at once may cause the cheese to melt in clumps.
Let the soup simmer for 10 more minutes until desired thickness.
Notes
***Adapted for Slow Cooker***Cook bacon and ground beef as normal. Add cauliflower, celery, carrots, beef, bacon, and broth to the slow cooker. Cook on low for 8 hours or high for 4 hours.30 minutes prior to serving: Turn off the slow cooker, and take inner pot of soup out of cooking device. In a small saucepan, add heavy cream and whisk in xanthan gum. Bring to a low boil and immediately reduce heat. When the mixture has thickened slightly, add it to the pot of soup and stir. Add in shredded cheese 1/4 cup at a time and mix well so it melts evenly. Place the lid back on the pot, place the inner pot of soup back in slow cooker and let it cook on warm for another 15-20 minutes.