This bacon cheeseburger soup has all of the flavors of a real bacon cheeseburger while being dairy-free, paleo, whole30, and AIP!
Course Soup
Cuisine American
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Servings 5servings
Calories 415
Author Michelle
Ingredients
1lbground beef
1tspsea saltdivided
2tbspavocado oil
1yellow oniondiced
2clovesgarlicminced
1cupcarrotsshredded
4stalks celerychopped
1medium white sweet potatochopped (sub regular potato if tolerated)
5cupschicken broth
1cupcoconut milk
½tspblack pepper
1tbspnutritional yeastadd more to taste for a more cheesy soup
3-4slicesof cooked baconchopped
1tbspparsleychopped
Optional- compliant dill pickleslike this. Omit the peppercorn for AIP
Instructions
Using a large soup pot, cook the ground beef on medium heat and lightly salt. Cook until browned and set aside, draining excess fat.
Add avocado oil to the same pot along with the diced onion and garlic and saute on medium heat until translucent. Add in the carrots, celery, sweet potato, parsley and saute for 5 more minutes or until slightly softened.
Pour in the chicken broth, coconut milk, salt, garlic, nutritional yeast, beef and stir to combine. Bring to a low simmer for 15-20 minutes or until the vegetables are tender.
Remove from heat and spoon into bowls for serving. Top with cooked bacon, parsley and pickles if desired.
Notes
All nutritional facts are estimations and will vary.