Loaded Bacon Cheeseburger Potato Soup Recipe – Easy, Hearty & Irresistible

The sizzle of bacon in the skillet, the aroma of ground beef browning, and the promise of melty cheddar—honestly, I can’t think of a soup that gets my family running to the dinner table faster than this loaded bacon cheeseburger potato soup. Picture all the best parts of a classic cheeseburger, but in a creamy, comforting bowl that’s perfect for chilly nights. This recipe became a cold-weather staple in our house after one bite, and I swear—every spoonful is like a hug in a bowl.

I first tried making this loaded bacon cheeseburger potato soup on a whim when I was craving a burger but didn’t want to fire up the grill in the middle of a snowstorm. Turns out, transforming those classic flavors into a hearty soup is pure genius. The potatoes soak up all the savory, cheesy goodness, and every bite is loaded (see what I did there?) with the smokiness of bacon, the richness of cheddar, and the satisfying heartiness of beef.

This loaded bacon cheeseburger potato soup recipe is honestly a lifesaver for busy weeknights and picky eaters alike. My kids go wild for it, and I love sneaking in a few extra veggies without complaints. Plus, if you’re feeding a crowd or just want leftovers for lunch (trust me, you’ll want leftovers), this soup’s got you covered. After dozens of tweaks and taste tests, I can confidently say this version nails that perfect balance of creamy, cheesy, and savory. You don’t need fancy ingredients or complicated steps—just a little time, a big pot, and the appetite for comfort food at its finest.

Why You’ll Love This Recipe

There’s just something so special about a soup that tastes like your favorite diner burger—but in a way that feels cozy and homey. After making this loaded bacon cheeseburger potato soup recipe more times than I can count, I’ve picked up a few tricks and reasons why it’s always a hit in my kitchen.

• Quick & Easy: Ready in just about 45 minutes—no need to fuss with grilling or flipping burgers. Perfect for those nights when you want big flavor with little effort.
• Simple Ingredients: Everything you need is probably already in your fridge or pantry. No hunting for fancy cheeses or rare spices.
• Perfect for Gatherings: Whether it’s a game day, potluck, or family movie night, this soup pleases a crowd every single time. People always ask for the recipe (and seconds!).
• Crowd-Pleaser: Even the pickiest eaters can’t resist the combination of cheesy potatoes, smoky bacon, and savory beef. Kids, adults, and even the in-laws rave about it.
• Unbelievably Delicious: The creamy base, crispy bacon topping, and gooey cheddar make for an unforgettable comfort food experience. It’s the kind of soup that makes you close your eyes and just savor the moment.

This loaded bacon cheeseburger potato soup stands out because I use a little trick—blending some of the potatoes to get that ultra-creamy texture, then stirring in chunks for a satisfying, hearty bite. The balance of smoky, salty bacon and sharp cheddar is spot-on. You won’t find yourself reaching for the salt shaker or missing anything from the burger experience (except maybe the bun, but honestly, you won’t even care!).

This isn’t just a soup—it’s a bowlful of nostalgia, comfort, and pure joy. It’s perfect for those nights when you want something extra special but don’t want to spend all evening in the kitchen. Once you try it, you’ll see why it’s a staple in our home—and probably yours, too.

What Ingredients You Will Need

This loaded bacon cheeseburger potato soup recipe keeps things simple, using wholesome ingredients to create a soup that’s both rich and satisfying. Most items are pantry or fridge staples, so you won’t be running to specialty stores. Here’s what you’ll need:

• For the Soup Base:
  • Russet potatoes (4 medium, peeled and diced – about 1.5 lbs / 680g) (they soak up the flavors and give the soup its heartiness)
  • Yellow onion (1 large, diced)
  • Garlic cloves (3, minced – or 1.5 tsp jarred garlic)
  • Carrots (2 medium, peeled and diced – optional for a touch of sweetness)
  • Celery stalks (2, diced – optional but adds nice depth)
  • Low-sodium chicken broth (4 cups / 950ml – you can swap with beef broth for a richer flavor)
  • Whole milk (2 cups / 475ml – or use half-and-half for extra creaminess)
  • All-purpose flour (3 tbsp / 24g – helps thicken the soup)
  • Unsalted butter (2 tbsp / 28g)
  • Salt (to taste – start with 1 tsp)
  • Black pepper (about 1/2 tsp, or to taste)
• For the Cheeseburger Flavor:
  • Ground beef (1 lb / 450g – I use 80/20 for flavor, but lean works too)
  • Worcestershire sauce (1 tbsp / 15ml – classic burger flavor boost)
  • Smoked paprika (1/2 tsp – totally optional but adds a little something extra)
  • Yellow mustard (1 tbsp / 15ml – brings that burger tang!)
• For the “Loaded” Toppings:
  • Thick-cut bacon (8 slices – cooked crispy and crumbled; turkey bacon works for a lighter option)
  • Shredded sharp cheddar cheese (2 cups / 180g – go for freshly grated if possible for meltiness)
  • Green onions (3, thinly sliced – for color and a mild bite)
  • Sour cream (for serving – adds a cool, creamy finish)
  • Dill pickles (optional, chopped – I know it sounds wild, but trust me!)

Ingredient Tips: For potatoes, russets break down nicely and give that classic loaded potato vibe, but Yukon golds work if you want a buttery flavor. For the bacon, I always recommend baking it on a sheet pan for easy cleanup and perfect crispiness. If you’re gluten-free, swap the flour for your favorite GF blend or use cornstarch. And don’t skip the mustard—just a little brings the whole cheeseburger thing together!

Equipment Needed

You don’t need a fancy kitchen to whip up this loaded bacon cheeseburger potato soup recipe. Here’s what I use every time:

• Large soup pot or Dutch oven: (at least 5-quart) for sautéing and simmering—mine’s seen a lot of soup action over the years.
• Large skillet: For browning the beef and bacon; if you only have one big pot, you can do this in stages.
• Cutting board & sharp knife: Essential for prepping the veggies and bacon (watch your fingers when dicing those potatoes!).
• Wooden spoon or heat-safe spatula: For stirring and scraping up the tasty bits.
• Measuring cups & spoons: I always double-check the flour and broth for the right thickness.
• Potato masher or immersion blender (optional): For making the soup extra creamy (I love a few chunky bits left in).
• Ladle: To serve up those generous portions.

Budget Tip: If you don’t have an immersion blender, just mash some of the potatoes right in the pot with a regular masher. In a pinch, I’ve even used a fork! For cleaning, let the pot cool a bit and soak it (baked-on cheese can be stubborn). If you use cast iron for the bacon, give it a quick wipe with salt and oil after—keeps it seasoned and happy.

How to Make Loaded Bacon Cheeseburger Potato Soup

1. Cook the Bacon:
   • Place 8 slices of thick-cut bacon in a cold skillet. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping halfway. Transfer to a paper towel-lined plate.
   • Tip: Bake bacon at 400°F (200°C) on a foil-lined sheet for easy cleanup—about 15 minutes does the trick.
2. Brown the Beef:
   • In the same skillet, add 1 lb (450g) ground beef. Crumble and cook until browned (about 6-8 minutes). Drain excess fat (leave a tablespoon for flavor, if you dare!).
   • Stir in 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) yellow mustard, and ½ tsp smoked paprika. Let it sizzle for 1 minute. Set aside.
3. Sauté the Veggies:
   • In a large soup pot or Dutch oven, melt 2 tbsp (28g) unsalted butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring, until softened (about 5 minutes). Toss in minced garlic and cook for 1 more minute (don’t let it brown—garlic burns fast!).
4. Add Potatoes & Broth:
   • Add 4 peeled and diced russet potatoes to the pot. Sprinkle with 3 tbsp (24g) flour and stir to coat the veggies—this helps the soup thicken up. Pour in 4 cups (950ml) low-sodium chicken broth. Scrape up any browned bits from the bottom (flavor alert!).
   • Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.
5. Make It Creamy:
   • Once potatoes are soft, use a potato masher or immersion blender right in the pot to blend about half the soup. Leave some potato chunks for texture (unless you prefer it silky smooth!).
   • Pour in 2 cups (475ml) whole milk, and add the cooked ground beef. Simmer gently for another 5-8 minutes, stirring often.
6. Add Cheese & Season:
   • Stir in 2 cups (180g) shredded sharp cheddar cheese, a handful at a time, until melted and the soup is velvety. Taste and season with salt and pepper as needed.
   • If it’s too thick, add extra milk or broth until you like the consistency.
7. Serve Loaded!
   • Ladle soup into bowls. Top each with crumbled bacon, a sprinkle of green onions, extra cheddar, and a dollop of sour cream. For the bold, a few chopped dill pickles on top take it over the top.

Prep Note: If your soup is too thin, let it simmer a few extra minutes uncovered. Too thick? Thin with a splash of milk or broth. If you like it extra cheesy (who doesn’t?), add more cheddar right at the end. And don’t stress over perfect potato cubes—rustic is good!

Cooking Tips & Techniques

After plenty of kitchen mishaps and “oops” moments, I’ve gathered some real-world tips for making this loaded bacon cheeseburger potato soup recipe the best it can be.

• Don’t Rush the Bacon: Cooking bacon over medium heat draws out the fat slowly, so you get crispy bites without burnt edges. If you try to crank the heat, you’ll end up with chewy (not crisp) bacon.
• Layer Flavors: Use the bacon fat to sauté your onions and veggies if you want a deeper, smokier flavor. Just reduce the added butter a bit.
• Potato Power: Russet potatoes break down nicely for a creamy finish, but if you prefer a chunkier soup, cut the potatoes into larger pieces and don’t mash them as much. Yukon golds are a bit waxier and hold their shape better.
• Cheese Matters: Always grate your own cheddar if possible—it melts smoother and tastes fresher than pre-shredded. Pre-shredded often has anti-caking agents that can make your soup a little grainy.
• Troubleshooting: Soup too salty? Add a splash of milk or a peeled raw potato chunk and simmer a few more minutes (then fish it out). Too bland? A dash of hot sauce or a pinch of extra mustard does wonders.
• Multitask Like a Pro: While the potatoes simmer, fry up the bacon and brown the beef—keeps everything moving so dinner’s on the table faster.
• Consistency Control: For thicker soup, simmer uncovered a bit longer. For thinner, add a splash more broth. Remember, leftover soup thickens as it cools!

Once, I accidentally used smoked gouda instead of cheddar—happy accident, because it added a whole new level of flavor. So don’t be afraid to experiment. And remember, sometimes the best soups come from a little improvisation and a lot of tasting along the way.

Variations & Adaptations

This loaded bacon cheeseburger potato soup recipe is super versatile. Here are some fun twists and swaps I’ve tried (or friends have raved about):

• Low-Carb or Keto Option: Swap diced cauliflower for half (or all) of the potatoes. The soup stays creamy and hearty, but with fewer carbs. You can even skip the flour and thicken with a little cream cheese.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend or 2 tbsp (16g) cornstarch mixed with a splash of cold milk instead of regular flour. No flavor difference, just safe for everyone.
• Vegetarian Version: Sub out the beef for plant-based ground “meat” or finely chopped mushrooms, and use veggie broth. For smoky flavor, try smoked paprika and liquid smoke. Use plant-based bacon or crispy fried shallots for topping.
• Spicy Kick: Add diced jalapeños with the onions, or swirl in some hot sauce before serving. Pepper jack cheese is a fun swap for cheddar if you love heat.
• Seasonal Toppings: In summer, add fresh diced tomatoes or even sweet corn kernels as a topper. In winter, roasted red peppers bring a sweet, smoky depth.
• Personal Favorite: Once, I added a swirl of barbecue sauce right before serving—total game changer with the smoky bacon and cheddar.

You can also play with the toppings—chopped chives, crispy onion strings, or a drizzle of ranch all work. If allergies are a concern, leave off the dairy toppings and use vegan cheese and sour cream. This soup is super forgiving and ready for your own spin.

Serving & Storage Suggestions

For the best experience, ladle this loaded bacon cheeseburger potato soup into big, cozy bowls and serve piping hot. Top with all the fixings—extra cheese, crumbled bacon, green onions, and a dollop of sour cream. If you’re feeling playful, a few chopped pickles on top really bring out the cheeseburger flavor (sounds weird, but it’s so good!).

This soup pairs perfectly with a crisp green salad, a side of crusty bread, or even toasted hamburger buns for dipping. I love serving it with iced tea or a cold beer for a real diner vibe.

Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors actually get even better as they sit—just give it a good stir before reheating, as it thickens up. To reheat, warm gently on the stove over medium-low heat, adding a splash of milk or broth to loosen if needed. You can microwave individual bowls, too—just cover and heat in 60-second bursts, stirring between each.

For longer storage, freeze cooled soup (without toppings) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above. Add fresh toppings after warming for the best texture and flavor.

Nutritional Information & Benefits

Each serving (about 1.5 cups) of loaded bacon cheeseburger potato soup contains approximately:

• Calories: 450
• Protein: 21g
• Carbohydrates: 38g
• Fat: 24g
• Fiber: 3g

Potatoes provide potassium and fiber, and using lean ground beef keeps the saturated fat in check. The soup has calcium from the cheese and protein from both meat and dairy. For a lighter option, use turkey bacon and low-fat milk. Allergens include dairy, gluten (if using regular flour), and possible soy in some broths—always check labels if you’re cooking for sensitive folks.

Personally, I love that this recipe packs serious comfort food vibes while offering a decent protein boost—especially on chilly days when I need something hearty. It’s filling enough to be a meal on its own and easy to tweak for different dietary needs.

Conclusion

This loaded bacon cheeseburger potato soup recipe is honestly everything I love about comfort food—easy, satisfying, and full of bold, familiar flavors. Whether you’re feeding a hungry family, showing off at a potluck, or just craving something cozy, this soup delivers every single time. It’s endlessly adaptable, forgiving, and guaranteed to make your kitchen smell incredible.

Don’t be afraid to tweak the toppings or sneak in some extra veggies—this recipe is meant to fit your taste and lifestyle. I keep coming back to it because it’s the ultimate crowd-pleaser and just plain fun to make (and eat!).

If you give this loaded bacon cheeseburger potato soup a try, let me know how it goes! Drop a comment with your favorite twist, share a photo, or tell me what your family thought. I can’t wait to hear how you make it your own—happy cooking, and here’s to many bowls of cheesy, bacon-loaded comfort ahead!

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat gently, adding a splash of milk if it thickens up too much.

What’s the best way to freeze loaded bacon cheeseburger potato soup?

Let the soup cool completely, then transfer to freezer-safe containers (leave some space for expansion). Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, adding fresh toppings after warming.

Can I use a slow cooker for this recipe?

Yes! Brown the bacon and beef first, then add all ingredients (except cheese and toppings) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese at the end and serve with toppings.

Is there a way to make this soup lighter?

For a lighter version, use turkey bacon, lean ground beef or turkey, and low-fat milk. You can also swap half the potatoes for cauliflower to lower the carbs and calories.

What are the best toppings for this soup?

Classic toppings include crispy bacon, shredded cheddar, green onions, and sour cream. For a true cheeseburger flavor, try adding chopped dill pickles or a drizzle of ketchup and mustard (sounds wild, but it works!).

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