Print

Creamy Cheeseburger Potato Soup with Bacon Crumble

creamy cheeseburger potato soup - featured image
Print Recipe

A rich and savory soup that captures all the flavors of a classic cheeseburger in a comforting bowl. Made with ground beef, potatoes, cheese, and a crispy bacon crumble, this easy recipe comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend works best)
  • 4 slices thick-cut bacon (for crumble topping)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or beef broth for richer flavor)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 pounds Yukon Gold potatoes (about 4–5 medium), scrubbed and cut into 1/2-inch cubes
  • 1 tablespoon olive oil (optional, for roasting potatoes)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/2 cup dill pickle relish (for garnish, optional)
  • 1 tablespoon brown sugar (optional, for bacon crumble)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Lay bacon slices in a single layer and bake for 12-15 minutes until deep golden brown and crispy. If using brown sugar, sprinkle over bacon in last 2 minutes. Transfer to paper towel-lined plate to drain and cool, then crumble into small pieces.
  2. While bacon cooks, scrub potatoes and cut into 1/2-inch cubes (about 4-5 cups). Place in a bowl of cold water to prevent browning.
  3. In a large Dutch oven or heavy-bottomed pot, cook ground beef over medium-high heat. Let it brown for 4-5 minutes without stirring, then break apart and cook until fully browned (about 7-8 minutes total). Use a slotted spoon to transfer beef to a bowl, leaving rendered fat in the pot.
  4. Reduce heat to medium. Add diced onion to the pot with beef fat and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over onions and garlic, stirring constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
  6. Drain potatoes and add to the pot. Stir in smoked paprika, garlic powder, onion powder, tomato paste, Worcestershire sauce, and yellow mustard. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  7. Reduce heat to low. Add shredded cheddar and Monterey Jack cheese a handful at a time, stirring gently after each addition until melted. Stir in cooked ground beef and let warm through for 2-3 minutes. Taste and adjust seasoning.
  8. Optional: For a thicker soup, use a potato masher to gently mash some potatoes in the pot (4-5 presses) or use an immersion blender for 2-3 quick pulses. If too thick, add a splash of milk or broth.
  9. Ladle soup into bowls. Top with bacon crumble, fresh chives or green onions if desired, and a spoonful of dill pickle relish. Serve immediately.

Notes

For gluten-free version, use cornstarch instead of flour (mix 2 tablespoons cornstarch with 3 tablespoons cold water). For dairy-free, use unsweetened oat milk and dairy-free cheese blend. Soup tastes even better the next day as flavors meld. Freeze before adding dairy for best results. Always make fresh bacon crumble for topping.

Nutrition

Keywords: cheeseburger soup, potato soup, creamy soup, bacon crumble, comfort food, easy dinner, ground beef recipe

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