Low-Carb Bacon Cheeseburger Soup

Directions

1. 1
   Slow Cooker Directions:
2. 2
   Dice onion.
3. 3
   Cook bacon until crisp. Crumble.
4. 4
   Place the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, salt, and pepper into the slow cooker.
5. 5
   Cook the ground beef, onions, and garlic in a skillet. Drain grease and add to the slow cooker.
6. 6
   Cook on low for 6 hours.
7. 7
   Mix in cheddar cheese and heavy cream and and cook 1 more hour.
8. 8
   Add bacon just before serving
9. 9
   Freezer Bag Instructions:
10. 10
    Dice onion.
11. 11
    Cook bacon until crisp. Crumble.
12. 12
    Cook the ground beef, onions, and garlic in a skillet.
13. 13
    Drain grease and place beef in a freezer safe gallon bag with the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, salt, and pepper.
14. 14
    Place bacon in another freezer safe gallon bag.
15. 15
    Label bags & lay flat to freeze.
16. 16
    Remove from freezer the night before cooking
17. 17
    Place contents of freezer bag into slow cooker
18. 18
    Cook on low for 6 hours.
19. 19
    Mix in cheddar cheese and heavy cream and and cook 1 more hour.
20. 20
    Add bacon just before serving
21. 21
    Instant Pot Instructions:
22. 22
    Dice onion.
23. 23
    Cook bacon in oven until crisp. Crumble.
24. 24
    Set Instant Pot to saute and cook the ground beef, onions, and garlic. Drain grease and add back to the instant pot..
25. 25
    Place the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, salt, and pepper into the Instant Pot.
26. 26
    Set on Manual/Pressure Cook, high pressure for 10 minutes; Quick release.
27. 27
    Mix in cheddar cheese and heavy cream.
28. 28
    Add bacon just before serving