Hearty Bacon Cheeseburger Soup (Dairy Free)
Looking for a cozy, hearty soup that delivers all the flavors of your favorite cheeseburger in a bowl? My bacon cheeseburger soup is a comforting, dairy-free, and paleo-friendly twist on a classic. With crispy bacon, seasoned ground beef, creamy potatoes, and a rich “cheese” sauce made from cashews, this recipe is guaranteed to be a hit for the entire family!
Servings: 6 people
Equipment
Ingredients
- 4-6 pieces sugar free bacon
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion diced
- 1 cup diced carrots
- 3 cloves minced garlic
- 3 cups diced potatoes I used 2 russet potatoes
- 4 cups chicken broth
- 2 tsp sea salt divided
- 1 cup raw, unsalted cashews* see notes for substitution
- 1 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 ½ cups water
- chopped parsley for garnish (optional)
Instructions
- Cook bacon according to my No Mess, Perfectly Baked Bacon method (bake it on a foil lined baking sheet at 400 for 12-15 minutes).
- Heat 1 tbsp ghee in a large pot or dutch over over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Remove the ground beef using a slotted spoon and set it aside.
- Add the remaining tbsp of ghee to the pot along with the onions, carrots, and minced garlic. Stir for 3-4 minutes until fragrant. Add in the potatoes, broth, and 1 tsp sea salt. Bring to a boil, then cover and let it cook for 18-20 minutes or until the potatoes are fork-tender.
- Use a slotted spoon to remove 1 cup of cooked diced potatoes from the pot and add them to a high-powdered blender. Add the cashews, dijon mustard, nutritional yeast, remaining tsp of salt, lemon juice, and water to the blender. Blend on high for 1 minute or until it's very smooth and creamy.
- Add the ground beef back into the pot along with the blended "cheese" sauce. Stir together over medium heat until well combined. Serve topped with crumbled bacon and parsley, if desired. Enjoy!
Notes
- A great way to make this nut free, is to swap cashews for 1 cup of thick, full-fat coconut milk or half & half, blended with potatoes, lemon juice, dijon mustard, and nutritional yeast. Add 2 tsp arrowroot powder for thickness. Omit the water. This version won’t be quite as creamy, but still delicious!
- If you want to make this soup in your crock pot you can! Just sauté the ground beef and vegetables, then transfer everything to a crock pot. Cook on low for 6-8 hours, adding the cheese sauce at the end.
- Store leftover cheeseburger soup in an airtight container for up to 4 days.
- If you want to make a big pot of soup to freeze it will freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 31g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 1540mg | Potassium: 1033mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3576IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 4mg