Jalapeno Bacon Cheeseburger Soup

Low carb, but very yummy. Even Paul LOVED this one:

Ingredients:

• 1 C heavy whipping cream
• 1 T butter
• 3 C beef broth (beef bone broth will work great if you've got it)
• 4 slices of real American cheese (I use Land O Lakes Sharp American)
• 1/2 C shredded sharp cheddar cheese
• 8 oz. ground beef (I used 80/20)
• 5-6 finely chopped dill pickle chips 
• 1/2 C finely chopped tomatoes (fresh or canned)
• 2-3 T finely chopped jalapeños, de-seeded (canned or fresh)
• 3/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 1/2 tsp. yellow mustard
• 1 tsp. seasoned salt (or to taste)
• 1/2 tsp. ground black pepper 
• 1/8 tsp. ground cayenne pepper (more if you like it very spicy)
• 1/4 tsp. cumin 
• 2 slices crisp cooked bacon, finely chopped

Directions:

1. In a medium saucepan, cook ground beef with jalapeños, garlic and onion powders. Once done, move ground beef into a bowl and set aside. Don't throw away the fat; either leave it in the pan or leave it with the ground beef. 

2. In the saucepan, melt the butter over medium heat. Add in cream and stock and bring to a simmer. 

3. Add in American and cheddar cheeses and whisk continuously over medium heat until cheese is melted and no 'strings' attach to the whisk. It should look like a very thin cheese sauce. 

4. Add in mustard, salt, pepper, cayenne, cumin and pickles and stir well.

5. Mix in your ground beef/jalapeño mixture, tomatoes, and chopped bacon. Continue to simmer for at least five minutes.

6. If the soup gets too thick, add 1/4 - 1/2 C of additional beef stock or water and stir. 

7. Serve garnished with shredded cheddar, bacon or chopped jalapeños. 

Makes approximately 5 servings. 3g total carbs per serving.