This healthy soup has all of the classic flavors of eating a hearty burger with the belly warming satisfaction of enjoying a warm bowl of soup.
Turn your crockpot on to the low setting.
Chop and in a large deep skillet, cook the bacon until crispy.
While the bacon is cooking, add the melted butter and spices to the crockpot.
Mix tomato paste into the butter and spice mixture.
Once the bacon is nice and crispy, use a slatted spoon to scoop out the bacon and let drain on a paper towel then set aside. Keep the bacon grease in the skillet. Add the ground turkey to the bacon grease and brown. I like to break up the browned meat with a potato masher.
Add the ground turkey to the crockpot with all it's juices.
Stir in the diced dill pickles. (Don't be scared of the pickles, they take this soup from ordinary to extraordinary!)
Stir in the shredded cheese until melted.
Boil the water and stir in the beef bullion cubes until completely dissolved. Then slowly stir broth into the crockpot. Cover and let cook for 3 hours.
Whisk in softened cream cheese and let cook for 10 minutes or until it's fully incorporated.
Turn the crockpot off and whisk in the heavy cream.
Serve in bowls, top with the crispy bacon and enjoy.