Big shout out to Laura for the inspiration, and after all of the recipes I perused I decided to borrow the one from Peace Love and Low Carb. This soup tastes exactly like a cheeseburger, and we all thought it was smashing…though to be fair, Marlow said she still prefers hers in a bun. I cooked my soup on the stove top, but the link also contains slow cooker instructions – enjoy!
1 1/2 lbs. ground beef
1 t. EACH salt AND freshly ground pepper
1 onion, diced (about 1 cup) AND 4 cloves of garlic, minced
4 c. good beef stock
2 c. diced tomato (whole tomato, canned tomatoes or I used chopped cherry tomatoes)
1/4 to 1/2 c. chopped dill pickles
2 T. EACH Dijon, Worcestershire sauce AND chopped fresh parsley
1 1/2 c. grated old cheddar
1 c. + heavy cream
crumbled crispy bacon, more grated cheddar and hot sauce for serving
Heat up a large pot – or in my case, a large non-stick skillet over medium heat and then add in the ground beef (crumble it up as you add it), season it with the salt and pepper and then add in the onion and garlic as well. I didn’t need to add any oil because of my non-stick pan…plus, there’s quite enough fat happening in this soup already.
Cook and stir until the beef is cooked through and broken up and then add in the beef stock, diced tomato, Dijon, Worcestershire sauce and parsley. Bring the soup to a boil and then reduce the heat to low and simmer gently for about a half hour.
Stir in the cheddar and cream and allow it all to simmer for another 10 minutes or so before you serve it up into big bowls covered with all of your chosen trimmings. This is a perfect soup for a ‘soup & salad’ combo.