Carnivore

1.   Into a large saucepan set over medium heat, add all of the butter. When melted add and cook the onion and sauté to translucent stage. Crumble the ground beef, add to the saucepan, cook thoroughly, about 6-8 minutes

2.   Pour the broth into the saucepan, cover with a lid and bring to a light boil. Add the parmesan and either the sharp/old cheddar or a substitute strong cheese, cream cheese, Monterey jack cheese, and heavy cream. Stir well

3.   Season with salt, pepper and dried basil. Add the sour cream, stirring to combine. Continue cooking for 10 – 15 minutes and until all the cheeses have melted, stirring occasionally

4.   Fry the bacon to a crispy stage then rough chop to a large crumble. Set aside to be use as garnish for the soup

Keto version

5.   Prepare the soup as in the steps above, except when sautéing the onions, only use 1 tbsp of butter. The rest of the butter will be used for the other vegetables

6.   While the carnivore soup is simmering, cook the vegetables. Into a frying pan add the remaining 3 tbsp of butter and sauté the carrots, celery, and daikon radish until all the vegetables are fork tender. Add the sautéed vegetables to the carnivore soup base and then bring to a boil. Reduce the heat. Cover the pot with a lid and continue simmering until the daikon is fork tender – about 10-15 minutes. Garnish with bacon and enjoy!