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Creamy Cheeseburger Potato Soup Recipe Easy Homemade with Bacon Crumbles

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A comforting and creamy potato soup inspired by cheeseburgers, featuring ground beef, crispy bacon crumbles, and melted cheddar cheese for a hearty and satisfying meal.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 6 slices bacon, cooked crisp and crumbled
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 large russet potatoes (about 2 pounds), peeled and diced
  • 4 cups low sodium chicken broth
  • 2 cups milk (whole or 2%)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions or chives (optional)

Instructions

  1. Cook the bacon: Place bacon slices in a cold large pot or skillet and cook over medium heat until crisp, about 8 minutes. Remove and drain on paper towels. Once cooled, crumble into small pieces. Leave about 1-2 tablespoons of bacon fat in the pot for flavor.
  2. Brown the ground beef: Add ground beef to the pot with bacon fat. Break it up with a wooden spoon and cook over medium-high heat until fully browned, about 6-8 minutes. Drain excess fat if necessary, but leave a bit for flavor.
  3. Sauté onions and garlic: Lower heat to medium, add diced onions and cook until softened and translucent, about 4-5 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add butter and flour: Stir in butter until melted, then sprinkle the flour evenly over the mixture. Cook while stirring constantly for 2 minutes to form a roux.
  5. Add potatoes and broth: Pour in diced potatoes and chicken broth. Stir to combine and bring to a gentle boil. Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
  6. Partially blend potatoes: Using an immersion blender, carefully blend about half the soup to create a creamy base. If you don’t have an immersion blender, transfer half the soup to a regular blender, puree, and return to the pot.
  7. Add milk, cheese, and Worcestershire sauce: Stir in the milk and shredded cheddar cheese until melted and smooth. Add Worcestershire sauce and season with salt and pepper to taste. Heat through but do not boil, about 5 minutes.
  8. Finish with bacon and garnish: Stir in most of the bacon crumbles, reserving some for garnish. Ladle soup into bowls and sprinkle with remaining bacon and chopped green onions.

Notes

Use russet potatoes for best creamy texture. Partial blending keeps a nice balance of creamy and chunky. Cook bacon first and save fat for flavor. Season gradually to avoid over-salting. Avoid boiling after adding cheese to prevent curdling. For gluten-free, substitute flour with cornstarch or gluten-free flour. Dairy-free cheese and milk can be used but will reduce creaminess.

Nutrition

Keywords: cheeseburger potato soup, creamy potato soup, bacon crumbles, comfort food, easy soup recipe, homemade soup, ground beef soup

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