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I whipped up this comfort food masterpiece by turning an old-fashioned burger into the coziest soup you'll ever try. My blog followers kept asking for non-dairy options, so I crafted this Paleo-friendly version that puts all those juicy burger tastes right in your bowl. My family couldn't tell it was dairy-free when they first tried it!
Fresh Twist On Everyday Soup
There's something special about switching familiar tastes into unexpected forms. This single-pot creation combines crisp bacon, ground beef and my homemade cashew cheese mix in a way that feels just like munching your go-to burger. It blows my mind that my kid now wants this instead of actual cheeseburgers.
What You'll Want
- Bacon: Four strips from any brand you enjoy. I grab mine from my corner meat shop - it really boosts the taste.
- Ground Beef: One pound of top-notch meat. Try grass-fed for extra goodness.
- Onion: One medium size, chopped small. The sweet kind works great in this dish.
- Potatoes: Two medium ones cut into chunks with skins off. They add such nice thickness.
- Tomatoes: A single can of chopped tomatoes brings that classic burger sauce flavor.
- Seasonings: Basic garlic powder and sea salt help other tastes stand out.
- Cashews: They turn into the smoothest non-dairy cheese sauce you've tried.
- Nutritional Yeast: My go-to trick for cheese-like taste without milk products.
- Special Touches: Tomato paste, mustard and pickle juice - they'll fool you into thinking you're eating a burger.
Getting Started
First, fry your bacon till it's nice and crunchy. I always use my grandma's old cast iron pan for this job. Your kitchen will fill with amazing smells as the bacon cooks up. Don't toss that tasty bacon grease - we'll cook our meat in it for extra flavor.
Making The Foundation
Toss your beef into that same pan with all the bacon fat. Crumble it up as it cooks until there's no pink left. My little girl always grabs a few bits while I'm not looking because they smell so good. Put your cooked beef aside but keep all that tasty stuff at the bottom of your pan.
Throw In The Veggies
Drop those chopped onions and potatoes into the same pan. They'll start to get soft and clear as they soak up all the yummy meat flavors. This moment always makes my kitchen feel like a small, friendly cafe.
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Mixing The Soup
Next, pour in your tomatoes, broth and spices. Something wonderful happens as everything bubbles together. Your home will smell so good that folks might knock on your door asking what's cooking.
Whipping Up Cheese Sauce
Now we'll make our dairy-free cheese sauce, and you won't believe it's not real cheese. Soaked cashews blend into such a creamy mix, especially when you add nutritional yeast, pickle juice and mustard. It's my best kitchen shortcut.
Mixing Everything
After the soup bubbles gently for about 15 minutes, stir in your cheese sauce and add that tasty browned beef back in. Everything swirls into the most tempting soup. I often catch myself just standing there smelling it. That's when my family starts hanging around the kitchen asking when we can eat.
Ready To Eat
My favorite part comes next - dishing up this tasty creation. I like putting out small bowls with toppings like bacon bits, shredded lettuce and chopped pickles. Everyone can fix their bowl just the way they like their burgers. My man always wants extra bacon while the kids grab for the last pickle slice.
Storing For Tomorrow
If you don't finish it all, the leftovers stay good in your fridge for seven days. I usually make twice as much on Sundays to enjoy all week long. The taste actually gets better after a day or two, just like any homemade soup should.
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Smart Swaps
Want to cut carbs? I've tried this tons of times using cauliflower or jicama instead of potatoes. They work great and keep that nice chunky feel we all want. My keto-following sister can't get enough of this version.
Try New Things
Some nights I swap in ground turkey or chicken. I threw in mushrooms and spinach last Tuesday and it was amazing. That's what cooking's all about - making things your own way. My readers often show me pictures of how they changed things up.
Spice It Up
If you like things hot, throw in some chopped jalapeños or a dash of hot sauce. My hubby loves when I add chipotle peppers for a smoky kick. The best dishes are ones you can play around with.
Healthy Too
This soup isn't just yummy - it's good for you too. It's full of protein from the meat, healthy fats from the cashews, and whatever veggies you toss in, giving you a complete meal in one bowl. Even my health-conscious pals ask for more.
Handy Cooking Tricks
For that cashew sauce, don't rush it. I let my cashews soak all night for the creamiest blend. Sometimes I'll run it through the blender twice to get it super smooth. Try different spices each time you make it and trust what tastes good to you. Just yesterday I found out a bit more pickle juice made everyone even happier.
What I've Found Out
After making this soup for years, I've learned to watch those potatoes carefully. They should be soft enough for a fork but not mushy. Another thing I've learned is don't hurry. Let those flavors mix while it simmers. Your waiting will pay off with amazing taste.
Common Questions
Since posting this on my blog, folks have asked me so many things. You can definitely make it ahead for busy nights. Lots of my readers make it Sunday for quick weeknight meals. If you can't eat cashews, try sunflower seeds instead - I found this out when cooking for my nephew who can't have nuts. And freezing? This soup freezes so well I often make extra to save for nights when I don't feel like cooking.
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Frequently Asked Questions
- → Why do cashews need soaking?
Boiling water softens the cashews, helping them blend into a silkier and smoother texture for the sauce.
- → Does this actually have no dairy?
That’s correct! Cashews and nutritional yeast mimic the creamy, cheesy flavor without using dairy.
- → How does this qualify as Whole30 friendly?
It’s all-natural! There’s no dairy, grains, sugar, legumes, or processed additives in the ingredients.
- → What if I don’t have nutritional yeast?
You can leave it out, but the soup gets its cheesy kick from it. Without it, the soup will taste creamy but less cheesy.
- → Can different kinds of potatoes be used?
Sure, but Yukon golds work beautifully here—they’re buttery and hold their shape in soups better.