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Creamy Cheeseburger Potato Soup with Bacon Crumble

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This creamy cheeseburger potato soup is a full meal in a bowl that comes together in about 45 minutes. It features savory ground beef, tender potatoes, sharp melted cheddar, and crispy bacon in a velvety broth thickened naturally by the potatoes.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Optional toppings: diced pickles, chopped green onions, additional shredded cheese, sour cream

Instructions

  1. Cook the bacon: Place 6 slices of bacon in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate. When cool, crumble into small pieces. Leave about 1 tablespoon of bacon fat in the pot.
  2. Brown the beef: Add 1 pound ground beef to the pot with reserved bacon fat. Cook over medium-high heat, breaking apart, until browned and cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
  3. Sauté the aromatics: Add diced onion to the pot. Cook over medium heat until softened, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom.
  4. Add potatoes and broth: Pour in 4 cups chicken broth and add diced potatoes. Stir. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Mash some potatoes: Use a potato masher or back of a wooden spoon to mash about half the potatoes right in the pot. Leave some chunks for texture.
  6. Add milk and seasonings: Pour in 2 cups whole milk and stir in 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Stir well. Bring to a gentle simmer over medium-low heat. Do not let it boil.
  7. Add cheese and beef: Reduce heat to low. Gradually add 2 cups freshly shredded sharp cheddar cheese, stirring constantly until melted and smooth. Return cooked ground beef to the pot and stir. Taste and adjust seasoning.
  8. Serve: Ladle soup into bowls. Top with crumbled bacon and optional toppings. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Russet potatoes are ideal because they break down and thicken the soup naturally. If the soup is too thick, add a splash of milk or broth. If too thin, let it simmer uncovered for a few minutes. The soup will thicken as it cools. Reheat gently on the stovetop over medium-low heat to prevent curdling.

Nutrition

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

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