What if I told you that when we get a cow from a local farmer, we ask the butcher to make it all into hamburger—even the prize cuts of steak! My family prefers hamburger over steaks. My kids whine when I
make steaks, so why push it? I don’t want steaks, either. I want hamburgers, sloppy Joes, protein noodle lasagna, keto spaghetti, Paleo chili, easy chipotle taco meat—you name it. Ground beef is how we roll!

prep time: 5 minutes

cook time: 20 minutes

yield: 4 servings

INGREDIENTS 

• 4 strips bacon, diced
• 2 tablespoons unsalted butter, ghee, or lard
• ½ cup diced onions
• 1 pound ground beef or venison
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 4 ounces cream cheese (½ cup), softened
• ½ cup shredded sharp cheddar cheese, plus extra for garnish
• 3 cups beef bone broth, homemade (here) or storebought
• Diced cherry tomatoes, for garnish
• Sliced green onions, for garnish
• Sliced dill pickles, for garnish

INSTRUCTIONS

1. Place the bacon in a soup pot over medium heat and sauté until crisp-tender, about 4 minutes. Remove the bacon and reserve for garnish. Leave the drippings in the pot.
2. Add the butter and onions to the pot and sauté for 5 minutes or until translucent.
3. Add the ground beef, salt, and pepper and sauté, while crumbling, until the meat is cooked through and no longer pink, about 5 minutes.
4. Meanwhile, place the cream cheese, shredded cheddar cheese, and broth in a blender and puree until smooth. Add the mixture to the soup pot. Heat for 5 minutes or until warm, but do not allow the soup to boil.
5. Ladle the soup into 4 serving bowls and garnish with diced cherry tomatoes, sliced green onions, shredded cheese, and the reserved bacon. Serve with dill pickle slices on the side.
6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.