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Creamy Cheeseburger Potato Soup with Bacon & Cheddar

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This creamy cheeseburger potato soup combines the flavors of a classic cheeseburger with the comfort of a hearty potato soup. Made with ground beef, bacon, potatoes, and sharp cheddar, it’s a rich and satisfying meal that comes together in about 45 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 6 slices bacon, chopped (thick-cut)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika
  • Extra shredded cheddar cheese (for topping)
  • Crumbled bacon (for topping)
  • Chopped green onions (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 is rendered — about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot (discard the rest or save it for another use).
  2. Brown the beef: Add the ground beef to the pot with the reserved bacon fat. Cook over medium-high heat, breaking it apart with your spoon, until it’s browned and cooked through — about 5-7 minutes. Season with a pinch of salt and pepper. Remove the beef with a slotted spoon and set it aside with the bacon. Don’t drain the fat completely; a little bit left behind adds flavor.
  3. Sauté the aromatics: Reduce the heat to medium. Add the butter and diced onion to the pot. Cook, stirring occasionally, until the onion is soft and translucent — about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  5. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth. Bring the mixture to a gentle simmer.
  6. Cook the potatoes: Add the cubed potatoes and smoked paprika. Stir to combine. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  7. Partial blend: Remove the pot from the heat. Using an immersion blender, pulse 4-5 times to break up about half the potatoes. If using a potato masher, give it 6-8 good mashes. If using a regular blender, carefully ladle 2 cups of the soup into the blender, blend until smooth, and stir it back into the pot.
  8. Add the cheese and meat: Return the pot to low heat. Add the shredded cheddar cheese a handful at a time, stirring gently until each addition is fully melted. Then stir in the cooked ground beef and about three-quarters of the crispy bacon. Reserve some bacon for topping.
  9. Finish and serve: Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and top with extra cheddar, reserved bacon, chopped green onions, and a dollop of sour cream.

Notes

If the soup thickens too much upon standing, stir in a splash of milk or broth to loosen it up. Reheat gently on the stovetop over medium-low heat. Avoid boiling to prevent cheese separation. Freezing is not recommended due to dairy and potato texture changes.

Nutrition

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

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