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Easy Cheeseburger Potato Soup with Bacon

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A rich, smoky, and creamy potato soup that tastes exactly like a cheeseburger, made with seasoned ground beef, crispy bacon, sharp cheddar, and tender potatoes. This accidental recipe is quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk (adds richness; 2% works too)
  • 3 tablespoons all-purpose flour (for thickening)
  • 1 pound lean ground beef (85/15 is perfect)
  • 6 slices thick-cut bacon, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 medium potatoes)
  • 2 cups sharp cheddar cheese, shredded (recommend block cheddar, shredded yourself)
  • 1/2 cup sour cream (adds tang and creaminess)
  • For topping (optional): extra shredded cheddar cheese, chopped green onions, cooked bacon crumbles, a dollop of sour cream

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, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot.
  2. Brown the Beef: Add the ground beef to the pot with the hot bacon fat. Break it up with a wooden spoon and cook until it is no longer pink, about 5-7 minutes. Season with the smoked paprika, garlic powder, and a pinch of salt and pepper. Use your slotted spoon to transfer the cooked beef to a bowl, leaving the drippings in the pot.
  3. Sauté the Aromatics: Add the diced onion to the pot. Cook over medium heat until it is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until it is fragrant. Do not let the garlic burn.
  4. Make the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes. This cooks the raw flour taste out and will help thicken your soup.
  5. Build the Broth: Slowly pour in the chicken broth while whisking constantly. Then, whisk in the milk. Bring the mixture to a gentle simmer. It should start to thicken slightly after a few minutes.
  6. Cook the Potatoes: Add the cubed potatoes to the pot. 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 Meat and Cheese: Once the potatoes are tender, stir the cooked ground beef back into the pot. Add the shredded cheddar cheese a handful at a time, stirring until it is completely melted before adding the next batch.
  8. Finish with Sour Cream: Remove the pot from the heat. Stir in the sour cream and half of the cooked bacon crumbles. Taste the soup and adjust the salt and pepper.
  9. Serve: Ladle the soup into bowls. Top with the remaining bacon crumbles, a sprinkle of extra cheddar, a dollop of sour cream, and some chopped green onions. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents. If soup is too thin, mash some potatoes against the pot to thicken. For a gluten-free version, use a gluten-free all-purpose flour blend or a cornstarch slurry. The soup thickens as it sits; add a splash of milk when reheating.

Nutrition

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

Find it online: https://coracooks.com/easy-cheeseburger-potato-soup-with-bacon/