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Creamy Cheeseburger Potato Soup with Bacon & Cheddar

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All the flavors of a classic cheeseburger in a warm, cozy bowl of soup. Rich, cheesy, loaded with tender potatoes and savory beef, and topped with crispy bacon.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium russet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 cups sharp cheddar cheese, shredded
  • 6 strips thick-cut bacon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon ketchup
  • Salt and black pepper to taste
  • For topping: extra shredded cheddar, crumbled bacon, chopped green onions, pickle slices or chopped dill pickles (optional)

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven or large pot. Turn heat to medium and cook, flipping occasionally, until crispy (6-8 minutes). Transfer to a paper towel-lined plate. Once cool, crumble. Reserve 2 tablespoons of bacon fat in the pot.
  2. Brown the beef: Add ground beef to the pot with reserved bacon fat. Cook over medium-high heat, breaking it up, until browned and cooked through (5-7 minutes). Leave about 1 tablespoon of fat in the pot. Transfer beef to a bowl and set aside.
  3. Sauté aromatics: Reduce heat to medium. Add diced onion and cook until softened (about 4 minutes). Add minced garlic and cook 30 seconds until fragrant, scraping up browned bits.
  4. Make the roux: Add butter to the pot and let it melt. Sprinkle flour over onions and garlic, stirring constantly, and cook for 1-2 minutes until the mixture is a thick paste and smells slightly nutty.
  5. Add liquids and potatoes: Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, whisking until smooth. Add diced potatoes, Worcestershire sauce, Dijon mustard, and ketchup. Stir to combine.
  6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.
  7. Add beef and cheese: Return cooked ground beef to the pot. Stir in shredded cheddar cheese a handful at a time, letting each addition melt completely. Season with salt and pepper to taste. For a smoother texture, use an immersion blender for 2-3 quick pulses.
  8. Serve: Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, chopped green onions, and pickle slices if desired. Serve hot.

Notes

Shred your own cheese from a block for smooth melting. Do not rush the roux—cook it for the full 2 minutes. Keep heat at a gentle simmer when adding dairy to prevent curdling. Season in layers. If soup is too thick, add a splash of milk or broth. If too thin, simmer uncovered for 5-10 minutes. For a lighter version, use ground turkey, turkey bacon, evaporated milk, and reduced-fat cheddar. For a spicy version, add diced jalapeño, smoked paprika, and cayenne. For a slow cooker version, brown beef and bacon first, then transfer everything except dairy and cheese to slow cooker; cook on low 6-8 hours, then stir in dairy and cheese during last 30 minutes.

Nutrition

Keywords: cheeseburger soup, potato soup, creamy soup, bacon cheddar soup, comfort food, easy dinner, ground beef soup

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