Print

Creamy Cheeseburger Potato Soup with Bacon & Cheddar

creamy cheeseburger potato soup - featured image
Print Recipe

A rich and velvety soup with tender chunks of potato and seasoned ground beef, all swimming in a broth that tastes like the best part of a cheeseburger—the toppings. It’s comfort food reimagined: richer, faster, and with the same soul-soothing satisfaction as a diner burger, but in a bowl.

Ingredients

Scale
  • 1 lb ground beef (80/20 is ideal)
  • 6 slices bacon, chopped (thick-cut)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or beef broth)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • Extra crispy bacon, crumbled (for topping)
  • More sharp cheddar cheese, shredded (for topping)
  • Fresh chives or green onions, sliced (for topping)
  • Pickled jalapeños (optional, for topping)
  • A dollop of sour cream (for topping)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Brown the beef: Add the ground beef to the hot bacon fat. Break it up with your spoon and cook until it’s browned and no longer pink, about 5-7 minutes. Don’t drain the fat. Season the beef with a pinch of salt, pepper, and the smoked paprika.
  3. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  4. Make the roux: Sprinkle the flour over the beef and onion mixture. Stir constantly for 1-2 minutes. It should look like a thick, pasty coating on the meat.
  5. Deglaze and build the broth: Slowly pour in the chicken broth while whisking constantly. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
  6. Add the potatoes: Stir in the diced potatoes. Bring the soup back to a simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
  7. Add the dairy: Once the potatoes are tender, stir in the milk and heavy cream. Let the soup come back to a gentle simmer—don’t let it boil.
  8. Melt the cheese: Remove the pot from the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until each addition is completely melted.
  9. Season and finish: Taste the soup and adjust the seasoning. Stir in half of the reserved crispy bacon, saving the rest for topping.
  10. Serve immediately: Ladle the soup into bowls and top with the remaining bacon, extra shredded cheddar, fresh chives, and a dollop of sour cream.

Notes

Don’t skimp on the roux; it’s the backbone of a creamy soup. When adding dairy, keep the heat on low to prevent curdling. Shred your own cheese for the best melting texture. Season in layers for deeper flavor. This soup tastes even better the next day.

Nutrition

Keywords: cheeseburger soup, potato soup, bacon cheddar soup, creamy soup, comfort food, one-pot meal, fall soup, game day recipe

Find it online: https://cookdella.com/creamy-cheeseburger-potato-soup-with-bacon-and-cheddar/