In a large Dutch oven, heat vegetable oil until shimmering; add ground beef and 1 teaspoon of Burger Seasoning Blend. Cook until meat is browned.
Remove ground beef from pot and drain off excess fat.
Melt 1 tablespoon of butter over medium high heat.
Add onion, carrot, celery and House Seasoning Blend; sauté until tender.
Add basil and parsley and sauté for 30 seconds.
Add the chicken broth, 2 teaspoons of House Seasoning Blend and potatoes; cover and bring to a boil.
Reduce heat and simmer for 10-12 minutes or until the potatoes are fork tender.
Meanwhile, in a small skillet, melt the remaining 3 tablespoons butter and add the flour.
Whisk for 3 minutes or until a bubbly paste forms.
Add the flour paste and the ground beef to the soup and bring back to a boil for 2 minutes.
Reduce heat to low and stir in the cheeses, milk, salt and pepper. Stir until cheese melts. Stir in chopped bacon.
Top with extra shredded cheese before serving.
Notes
Chopped Vegetables: If you’re short on time, skip the prep stage by buying pre-chopped veggies. Many grocery stores sell veggies already chopped in the produce department.
Freeze: I like to make double batches of this soup and freeze half for another meal.
Heavy Cream: If your soup is too thin, thicken it with some heavy cream.
Toppings: Add some chopped green onions to the keto friendly meal. Instead of bacon top the soup with fresh herbs.
Make it Spicy: Add some red pepper flakes or hot sauce to the soup.
Double the Recipe: Feeding a crowd? We've doubled the recipe with great success.