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Creamy Cheeseburger Potato Soup with Bacon & Cheddar

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This creamy cheeseburger potato soup delivers all the bold, savory flavors of a classic cheeseburger in a comforting bowl. With tender potatoes, savory beef, smoky bacon, and sharp cheddar in a velvety broth, it’s a one-pot wonder that’s perfect for cozy nights.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 tbsp all-purpose flour
  • 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • ½ cup dill pickle relish or finely chopped dill pickles
  • Salt and black pepper to taste
  • For Toppings (Optional): Extra shredded cheddar, crumbled cooked bacon, diced tomatoes, shredded lettuce, thinly sliced red onion, extra dill pickles

Instructions

  1. Cook the bacon. Place the bacon slices in your cold Dutch oven. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat has rendered—about 8-10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble or chop it into small pieces. Leave the rendered bacon fat in the pot (you’ll need about 3 tablespoons; if you have more, pour off the excess).
  2. Brown the beef. Increase the heat to medium-high. Add the ground beef to the hot bacon fat, breaking it up with your wooden spoon. Cook until well browned, about 6-8 minutes. Season with a pinch of salt and pepper. Using a slotted spoon, transfer the cooked beef to a bowl and set aside. Leave the drippings in the pot.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent—about 4-5 minutes. Scrape up any browned bits from the bottom of the pot as the onions release their moisture. 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 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, continuing to whisk. Bring the mixture to a gentle simmer.
  6. Add the potatoes. Stir in the diced Yukon Gold potatoes. Return the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  7. Add the beef and seasonings. Stir the cooked ground beef back into the pot. Add the yellow mustard, Worcestershire sauce, and dill pickle relish. Stir to combine. Taste and adjust salt and pepper.
  8. Melt in the cheese. Reduce the heat to low. Add the cubed cream cheese and stir until completely melted and incorporated. Then gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  9. Finish and serve. Once all the cheese is melted and the soup is smooth and creamy, remove from heat. Taste one last time and adjust seasoning if needed. Ladle into bowls and top with crumbled bacon, extra cheddar, diced tomatoes, shredded lettuce, and pickles. Serve immediately.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry (2 tbsp cornstarch mixed with ¼ cup cold water) added at the end. If the soup seems too thick when reheating leftovers, add a splash of milk or broth to thin it out. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: cheeseburger soup, potato soup, bacon cheddar soup, creamy soup, comfort food, one-pot meal, ground beef soup

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