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Creamy Cheeseburger Potato Soup with Easy Bacon Crumble

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A hearty and comforting soup that tastes like a classic cheeseburger in a bowl, featuring creamy potatoes, savory ground beef, smoky bacon, and melted cheddar cheese. This easy weeknight meal comes together in about 45 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 6 slices thick-cut bacon
  • Chopped fresh chives or green onions (optional garnish)
  • Extra shredded cheddar cheese (optional garnish)
  • Pickle slices (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay bacon slices in a single layer. Bake for 15-20 minutes until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside.
  2. While bacon cooks, heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer beef to a bowl, leaving about 1 tablespoon of drippings in the pot.
  3. Reduce heat to medium. Add diced onion to the pot and cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over onions and garlic, stirring constantly for about 1 minute. Slowly pour in chicken broth while stirring, scraping up any browned bits from the bottom of the pot.
  5. Stir in diced potatoes, Worcestershire sauce, mustard powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Reduce heat to low. Stir in milk and cooked ground beef. Let warm through for 2-3 minutes. Do not let it boil.
  7. Gradually add shredded cheddar cheese, stirring constantly until completely melted and smooth, about 2-3 minutes.
  8. Remove pot from heat. Stir in sour cream until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
  9. If a thicker soup is desired, use a potato masher to gently mash some of the potatoes in the pot.
  10. Ladle soup into bowls. Top with crumbled bacon, extra shredded cheese, chopped chives, and pickle slices if desired. Serve immediately.

Notes

For best results, grate your own cheddar cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. When adding dairy, keep the heat on low to prevent curdling. The soup tastes even better the next day after flavors have melded. Store bacon crumble separately to keep it crispy.

Nutrition

Keywords: cheeseburger soup, potato soup, bacon, cheddar, comfort food, easy dinner, weeknight meal

Find it online: https://perkypan.com/creamy-cheeseburger-potato-soup-with-easy-bacon-crumble/