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Creamy Cheeseburger Potato Soup Recipe Easy Homemade with Crispy Bacon and Sharp Cheddar

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A thick, cheesy, and indulgent soup combining the flavors of a cheeseburger with crispy bacon, sharp cheddar, and tender potatoes for a comforting and hearty meal.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 4 medium russet potatoes (about 2 pounds), peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6 slices crispy bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, shredded (about 200g)
  • 4 cups chicken broth (1 liter), preferably low sodium
  • 1 cup heavy cream (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 3 tablespoons all-purpose flour (24g)
  • Salt and pepper to taste
  • Optional garnishes: chopped green onions or chives

Instructions

  1. Cook the bacon in a Dutch oven over medium heat until crisp, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
  2. Add the ground beef to the pot with the bacon fat, breaking it apart with a wooden spoon. Cook until no longer pink and slightly browned, about 6-8 minutes. Season lightly with salt and pepper. Remove beef and set aside, leaving the fat in the pot.
  3. Add 2 tablespoons of butter to the pot. Once melted, add the chopped onions and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the 3 tablespoons of flour over the onions and garlic. Stir continuously to coat and cook the flour for 2-3 minutes to prevent a raw flour taste and thicken the soup.
  5. Slowly whisk in the 4 cups of chicken broth to avoid lumps. Add the diced potatoes, then bring the mixture to a boil. Reduce heat to low and simmer gently for 15-20 minutes or until potatoes are tender when pierced with a fork.
  6. Stir the cooked ground beef back into the pot. Pour in the 1 cup of heavy cream and stir to combine. Heat gently but do not boil to prevent the cream from curdling.
  7. Gradually add the shredded sharp cheddar, stirring constantly until melted and smooth. If the soup feels too thick, add a splash more broth or cream to reach desired consistency.
  8. Taste and add salt and pepper as needed, keeping in mind the bacon and cheese add saltiness.
  9. Ladle the hot soup into bowls and top with crispy bacon crumbles and fresh chopped green onions or chives.

Notes

Do not boil the soup after adding cheese to prevent graininess. For extra smooth texture, mash some potatoes against the pot before adding cheese. Use freshly shredded cheddar for best melting. To make gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. For freezing, omit cream and cheese initially and add fresh when reheating.

Nutrition

Keywords: cheeseburger soup, potato soup, creamy soup, bacon soup, sharp cheddar, comfort food, easy soup recipe

Find it online: https://tablemira.com/creamy-cheeseburger-potato-soup-recipe-easy-homemade-with-crispy-bacon-and-sharp-cheddar/