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Loaded Bacon Cheeseburger Potato Soup

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This loaded bacon cheeseburger potato soup brings all the flavors of a classic cheeseburger into a creamy, hearty bowl—perfect for chilly nights and guaranteed to please a crowd. With crispy bacon, melty cheddar, and savory beef, it’s the ultimate comfort food for busy weeknights or family gatherings.

Ingredients

Scale
  • 4 medium russet potatoes (about 1.5 lbs), peeled and diced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced (or 1.5 tsp jarred garlic)
  • 2 medium carrots, peeled and diced (optional)
  • 2 celery stalks, diced (optional)
  • 4 cups low-sodium chicken broth (or beef broth)
  • 2 cups whole milk (or half-and-half)
  • 3 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • Salt, to taste (start with 1 tsp)
  • 1/2 tsp black pepper, or to taste
  • 1 lb ground beef (80/20 or lean)
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika (optional)
  • 1 tbsp yellow mustard
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 3 green onions, thinly sliced
  • Sour cream, for serving
  • Dill pickles, chopped (optional, for topping)

Instructions

  1. Place 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. (Alternatively, bake bacon at 400°F on a foil-lined sheet for about 15 minutes.)
  2. In the same skillet, add ground beef. Crumble and cook until browned, about 6-8 minutes. Drain excess fat, leaving about a tablespoon if desired. Stir in Worcestershire sauce, yellow mustard, and smoked paprika. Cook for 1 minute. Set aside.
  3. In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 more minute.
  4. Add diced potatoes to the pot. Sprinkle with flour and stir to coat the veggies. Pour in chicken broth and scrape up any browned bits from the bottom.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.
  6. Once potatoes are soft, use a potato masher or immersion blender to blend about half the soup, leaving some potato chunks for texture.
  7. Pour in milk and add the cooked ground beef. Simmer gently for another 5-8 minutes, stirring often.
  8. Stir in shredded cheddar cheese, a handful at a time, until melted and the soup is velvety. Taste and season with salt and pepper as needed. If too thick, add extra milk or broth.
  9. Ladle soup into bowls. Top each with crumbled bacon, green onions, extra cheddar, and a dollop of sour cream. Add chopped dill pickles if desired.

Notes

For a gluten-free version, use a gluten-free flour blend or cornstarch. Yukon gold potatoes can be substituted for russets for a buttery flavor. For a lighter soup, use turkey bacon, lean ground beef, and low-fat milk, or swap half the potatoes for cauliflower. Leftovers thicken as they cool—add a splash of milk or broth when reheating. Toppings like chopped dill pickles, chives, or crispy onion strings add extra flavor.

Nutrition

Keywords: bacon cheeseburger soup, loaded potato soup, comfort food, easy soup recipe, hearty soup, family dinner, ground beef, cheddar cheese, bacon, potato soup

Find it online: https://norasfoods.com/loaded-bacon-cheeseburger-potato-soup-recipe-easy-hearty-and-irresistible/