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Creamy Cheeseburger Potato Soup with Bacon – Easy 30-Minute Dinner

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This creamy cheeseburger potato soup with bacon tastes exactly like a loaded cheeseburger in a bowl. It comes together in about 30 minutes with simple ingredients, making it the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut recommended)
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter (optional, for sautéing)
  • For garnish: extra shredded cheddar, crispy bacon crumbles, sliced green onions, sour cream

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (6-8 minutes). Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Brown the ground beef: Add ground beef to the pot with reserved bacon fat. Cook over medium-high heat, breaking apart with a wooden spoon, until well browned (5-7 minutes). Season with a pinch of salt, pepper, and Worcestershire sauce. Transfer beef to a bowl, leaving drippings in the pot.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until softened (about 4 minutes). Add minced garlic and cook for 30 seconds until fragrant. Add butter if the pot looks dry.
  4. Add potatoes and broth: Pour in chicken broth and scrape up browned bits from the bottom of the pot. Add diced potatoes, paprika, and garlic powder. Stir and bring to a boil.
  5. Simmer the soup: Reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  6. Partially mash the potatoes: Remove from heat. Use a potato masher or fork to gently mash about half the potatoes in the pot to thicken the soup while leaving some chunks.
  7. Add the dairy: Return pot to low heat. Stir in whole milk and heavy cream. Warm through for about 2 minutes without boiling.
  8. Melt in the cheese: Reduce heat to lowest setting. Add shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  9. Combine everything: Stir cooked ground beef back into the soup. Taste and adjust seasoning with salt and pepper.
  10. Serve and garnish: Ladle soup into bowls. Top with crispy bacon crumbles, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Do not boil after adding dairy to prevent curdling. Shred your own cheese for smooth melting. Season in layers for best flavor. Let soup rest 5 minutes before serving for flavors to meld. If too thick, add splash of broth or milk. If too thin, simmer uncovered or mash more potatoes.

Nutrition

Keywords: cheeseburger soup, potato soup, bacon soup, creamy soup, 30-minute dinner, comfort food, ground beef soup, cheddar soup

Find it online: https://zorbmeal.com/creamy-cheeseburger-potato-soup-with-bacon-easy-30-minute-dinner/