Bacon Cheeseburger Potato Soup
My creamy bacon cheeseburger soup is made with tender ground beef and perfectly cooked potatoes in a rich and flavorful broth. This easy one pot recipe tastes like a burger in soup form!
I love making homemade soup. It is easy, comforting, and always a hit with my family. I've previously shared wedding soup, potato soup, and pasta e fagioli. Our new favorite is this cheeseburger soup. It is thick, creamy, and ready in less than a half hour! It is perfect for busy school nights. Serve with a big slice of crusty bread.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Bacon Grease: This infuses meaty, smoky flavor into every bite.
- We Use Russet Potatoes: As they break down their high starch helps thicken the soup. They also soak up the flavors of the soup really well.
- We Shred Our Own Cheese: It melts smoothly so the soup is rich and creamy not grainy.
Ingredient Notes and Shopping Tips
- Beef: I like using 90% lean as it gives good flavor without excess fat. If using 80/20 be sure to drain it before adding it to the soup.
- Chicken Broth: Grab low sodium to avoid an overly salty dish.
- Cheese: Buy a block of cheese and shred it yourself. Pre-shredded cheese contains starch to prevent it from sticking together. This can make it grainy or oily when melted.
- Cream Cheese: Allow to soften for 30-60 minutes at room temperature to help it incorporate smoothly. Short on time? Place sealed foil package in warm (not hot) water for 3-5 minutes.
- Potatoes: I like using Russet potatoes since they're high in starch and have an earthy flavor. You can also use Yukon golds just note that they break down less and will thicken the broth less.
- Milk: Whole milk will give you the creamiest soup, but you can probably get away with 2%. Avoid skin milk which will make the soup thin and watery. Warm in the microwave first as adding cold milk to hot soup could cause it to curdle.
Hot Tip: Steal My Culinary School Secrets
Cut your potatoes into even sized pieces so they all finish cooking at the same time.
More Easy Soup Suppers
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📖 Recipe
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Ingredients
- 10 Slices Bacon
- 1 Pound Lean Ground Beef
- 1 Yellow Onion Diced
- 1 Cup Shredded Carrots
- ¼ Cup Flour
- 3 Cloves Garlic Minced
- 4 Cups Low Sodium Chicken Broth
- 2 Cups Whole Milk Warmed
- 1 Tablespoon Worcestershire Sauce
- 4 Russet Potatoes Peeled and Diced
- ½ Teaspoon Salt Or to Taste
- ½ Teaspoon Freshly Ground Black Pepper Or To Taste
- 2 Teaspoon Dried Basil
- 1 Teaspoon Parsley
- 4 Ounces Cream Cheese Softened
- 2 Cups Cheddar Cheese Freshly Shredded
- Additional Cheese and Green Onions If Desired, For Garnish
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Instructions
- In a large Dutch oven cook bacon until crispy. Reserve ~2-3 tablespoons of grease. If you don't have enough you can also use butter. Set bacon aside.
- Set heat to medium and add onion and carrots. Cook for 4-5 minutes or until softened. Add garlic and flour and cook for 1-2 more minutes. Set aside.
- To the same pan add beef and cook until no longer pink. Stir veggie mixture back in.
- Then, stir in broth, Worcestershire Sauce, half of bacon, milk, potatoes, and seasoning scraping up any brown bits from the bottom of the pan.
- Bring to a boil, then reduce to simmer. Cook for 12-14 minutes or until potatoes are fork tender.
- Remove from heat. Stir in cream cheese and shredded cheese. Garnish with remaining bacon, extra cheese, and green onions. Enjoy!
Notes
If using 80% lean ground beef, drain before adding to the soup to avoid a greasy dish.
You can also use Yukon golds just note that they'll break down less and will result in a slightly thinner soup.
Warm the milk before adding to the soup to prevent curdling. I use a glass Pyrex measuring cup and microwave for 30-60 seconds.
Nutrition
Calories: 683kcal | Carbohydrates: 41g | Protein: 39g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1429mg | Potassium: 1228mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3727IU | Vitamin C: 10mg | Calcium: 440mg | Iron: 4mg
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