If you’re craving a hearty, flavorful soup that satisfies without breaking your Whole30 or Paleo diet, this Bacon Cheeseburger Soup is just what you need. Loaded with savory ground beef, crispy bacon, nutrient-dense vegetables, and creamy coconut milk, it delivers the comforting flavors of a classic cheeseburger but in a healthy, guilt-free way. It’s perfect for anyone following Whole30 or Paleo diets and is packed with protein, healthy fats, and rich flavors.
Ingredients:
- 8 strips of bacon, chopped into small pieces
- 2 tbsp rendered bacon fat
- 1 pound ground beef
- 1 cup chopped onion
- ½ cup diced celery
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups sweet potatoes, diced
- Sea salt and black pepper, to taste
- ½ tsp dried poultry seasoning (optional)
- 2½ cups chicken bone broth, divided
- 3 tbsp nutritional yeast
- 1 tbsp brown mustard or stone ground mustard
- 3 tbsp tapioca flour or arrowroot powder
- 1 cup full-fat coconut milk
- ½ tsp salt (or to taste)
- ¼ teaspoon of ground black pepper (adjust to your preference)
- Fresh parsley, for garnish
Instructions:
- Cook the Bacon: In a large skillet or pot, cook the bacon pieces over medium heat until crispy. Once done, remove the bacon and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pot.
- Brown the Beef: Add the ground beef to the pot with the bacon fat. Cook until the meat is browned and thoroughly cooked, stirring occasionally to break it apart as it cooks. Season with sea salt, black pepper, and optional poultry seasoning.
- Sauté the Vegetables: Once the beef is browned, add the chopped onion, celery, garlic, and mushrooms. Sauté for about 4-5 minutes, until the vegetables are soft and fragrant.
- Add the Sweet Potatoes and Broth: Stir in the diced sweet potatoes and 2 cups of chicken bone broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the sweet potatoes are tender.
- Create the Creamy Base: In a small bowl, whisk together the tapioca flour (or arrowroot) with the remaining ½ cup of bone broth until smooth.
- Add Coconut Milk and Nutritional Yeast: Pour in the coconut milk, nutritional yeast, and mustard, stirring to combine. Simmer for another 3-5 minutes to allow the flavors to blend and the soup to thicken.
- Finish and Serve: Once the soup has reached your desired consistency, adjust seasoning with additional salt and pepper if needed. Return the crispy bacon to the soup and stir to combine.
Conclusion:
This Whole30 Bacon Cheeseburger Soup is the ultimate comfort food, with the classic flavors of a cheeseburger but in a hearty, nutritious soup form. It’s creamy, savory, and loaded with vegetables and protein, making it a satisfying meal that fits into your Whole30 or Paleo lifestyle. Whether you’re meal-prepping for the week or serving it to your family, this soup is guaranteed to please!
Whole30 Bacon Cheeseburger Soup: A Paleo Comfort Delight
A hearty, creamy soup featuring ground beef, crispybacon, and sweet potatoes, all brought together with a rich, dairy-free coconutmilk base. It's the perfect Whole30 and Paleo-friendly comfort food.
Ingredients
- 8 strips of bacon chopped into small pieces
- 2 tbsp rendered bacon fat
- 1 pound ground beef
- 1 cup chopped onion
- ½ cup diced celery
- 3 cloves garlic minced
- 1 cup sliced mushrooms
- 2 cups sweet potatoes diced
- Sea salt and black pepper to taste
- ½ tsp dried poultry seasoning optional
- 2½ cups chicken bone broth divided
- 3 tbsp nutritional yeast
- 1 tbsp brown mustard or stone ground mustard
- 3 tbsp tapioca flour or arrowroot powder
- 1 cup full-fat coconut milk
- ½ tsp salt or to taste
- ¼ teaspoon of ground black pepper adjust to your preference
- Fresh parsley for garnish
Instructions
- Cook the Bacon: In a large skillet or pot, cook the bacon pieces over medium heat until crispy. Once done, remove the bacon and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pot.
- Brown the Beef: Add the ground beef to the pot with the bacon fat. Cook until the meat is browned and thoroughly cooked, stirring occasionally to break it apart as it cooks. Season with sea salt, black pepper, and optional poultry seasoning.
- Sauté the Vegetables: Once the beef is browned, add the chopped onion, celery, garlic, and mushrooms. Sauté for about 4-5 minutes, until the vegetables are soft and fragrant.
- Add the Sweet Potatoes and Broth: Stir in the diced sweet potatoes and 2 cups of chicken bone broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the sweet potatoes are tender.
- Create the Creamy Base: In a small bowl, whisk together the tapioca flour (or arrowroot) with the remaining ½ cup of bone broth until smooth.
- Add Coconut Milk and Nutritional Yeast: Pour in the coconut milk, nutritional yeast, and mustard, stirring to combine. Simmer for another 3-5 minutes to allow the flavors to blend and the soup to thicken.
- Finish and Serve: Once the soup has reached your desired consistency, adjust seasoning with additional salt and pepper if needed. Return the crispy bacon to the soup and stir to combine.