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Creamy Loaded Bacon Cheeseburger Potato Soup

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This creamy loaded bacon cheeseburger potato soup is the ultimate comfort food, combining ground beef, crispy bacon, sharp cheddar, and tender potatoes in a rich, velvety broth. It’s a quick and easy weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes (about 2 pounds or 900g), peeled and diced into 1/2-inch cubes
  • 4 cups (950 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • 4 ounces (115g) cream cheese, softened
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Salt to taste (start with 1/2 teaspoon)
  • For topping: extra shredded cheddar, crispy bacon bits, sliced green onions, sour cream

Instructions

  1. Cook the Bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, for 6 to 8 minutes until crispy. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Brown the Beef: Add ground beef to the pot with the hot bacon fat. Break it apart and cook over medium-high heat for 5 to 7 minutes until browned. Season with 1/2 teaspoon salt, smoked paprika, garlic powder, onion powder, and black pepper. Stir to coat.
  3. Sauté the Aromatics: Add diced onion to the pot. Cook for 3 to 4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Build the Base: Pour in chicken broth and scrape up browned bits from the bottom of the pot. Bring to a gentle boil.
  5. Cook the Potatoes: Add diced potatoes. Reduce heat to a simmer, cover, and cook for 15 to 20 minutes until fork-tender.
  6. Add the Cream and Cheese: Reduce heat to low. Stir in heavy cream and softened cream cheese until smooth. Gradually add shredded cheddar cheese, a handful at a time, stirring until each addition is melted.
  7. Thicken (Optional): Use a potato masher to gently mash some potato chunks in the pot for a thicker soup.
  8. Season and Finish: Taste and adjust salt and pepper. Stir in cayenne if using. Stir in half of the cooked bacon, reserving the rest for topping.
  9. Serve Immediately: Ladle into bowls and top with reserved bacon, extra cheddar, sour cream, and green onions.

Notes

Do not rush the bacon; low and slow renders fat without burning. Shred your own cheese for smooth melting. Reduce heat to low before adding dairy to prevent curdling. Season in layers for depth. Reserve half the bacon for topping to maintain crunch.

Nutrition

Keywords: bacon cheeseburger soup, loaded potato soup, creamy potato soup, comfort food, easy weeknight dinner

Find it online: https://sweetstirring.com/creamy-loaded-bacon-cheeseburger-potato-soup-recipe/