Loaded Bacon Cheeseburger Potato Soup Recipe – Easy, Ultra Creamy Comfort

The sizzle of bacon, the sharp aroma of cheddar melting into golden potatoes, and that unmistakable scent of ground beef browning in a skillet—honestly, this loaded bacon cheeseburger potato soup is the comfort food I crave when nothing else will do. (You know that feeling when it’s cold, you’re tired, and only something ultra-creamy will make everything better?) I first whipped up this recipe on a snowy weekend when my kids begged for cheeseburgers but I could only find potatoes and half a pack of bacon in the fridge. It was one of those kitchen moments where you just have to get creative, and wow—it ended up being a game-changer.

Loaded bacon cheeseburger potato soup quickly became a staple in our house. It’s the kind of soup that checks every box: hearty, cheesy, and packed with smoky bacon and juicy beef. Plus, it’s so easy to throw together, even if you’re juggling a million things (trust me, I’ve made it while wrangling a toddler). Every spoonful is like the best parts of a burger and fries, blended into a rich, velvety soup that makes you want to curl up in a blanket and never leave the couch.

I’ve tested this recipe over a dozen times—tweaking the seasonings, switching up the toppings, and even making it gluten-free for a friend. It always delivers that ultra-creamy comfort and brings smiles all around. Whether you’re cooking for a hungry family, hosting a cozy get-together, or just need a little edible hug, this loaded bacon cheeseburger potato soup is about to become your new favorite. I’m excited to share every tip, trick, and secret I’ve discovered along the way (so you can skip right to the good stuff). Get ready for a bowl of soup that tastes exactly like happiness!

Why You’ll Love This Recipe

Let’s face it: not all potato soups are created equal. As someone who’s made more soups than I can count (and tasted plenty of bland ones), I can say with confidence that this loaded bacon cheeseburger potato soup stands out in all the best ways. Here’s why you’ll want to make it again and again:

• Quick & Easy: Ready in under 45 minutes—no marathon cooking session here. Perfect for weeknights or when you need comfort in a hurry.
• Simple Ingredients: Uses everyday pantry staples and fresh produce. You probably have most of them in your kitchen right now!
• Perfect for Any Occasion: Whether it’s a laid-back family dinner, game day, or just a chilly evening, this soup fits right in.
• Crowd-Pleaser: Kids love the cheeseburger vibes, adults love the smoky bacon, and everyone loves going back for seconds.
• Unbelievably Delicious: The creamy base, melty cheese, and crispy bacon bits create a flavor combo that’s pure comfort—seriously, it’s hard to stop at one bowl.

What sets this recipe apart? I blend the potatoes right into the broth for a super-smooth texture, then stir in sharp cheddar and let it melt until the soup is velvety. The ground beef gets browned with a sprinkle of garlic and onion powder (for that classic cheeseburger taste), and the bacon is cooked until it’s extra crisp—because soggy bacon is just sad. I toss a handful of green onions on top for a little zing, and sometimes even some chopped pickles for fun.

This isn’t just another potato soup; it’s the kind you’ll crave after a long day, the one your guests will ask for the recipe, and the dish that somehow disappears from the pot faster than you expect. It’s comfort food, yes—but made smarter, creamier, and packed with flavor in every bite. If you’re looking for a soup that makes you feel at home (and maybe a little bit spoiled), loaded bacon cheeseburger potato soup is the answer.

What Ingredients You Will Need

This loaded bacon cheeseburger potato soup recipe uses simple, wholesome ingredients that combine to create bold flavor and a satisfying, ultra-creamy texture. Most are pantry or fridge staples, and I’ll throw in a few tips for choosing the best ones!

• For the Soup Base:
  • Yukon Gold potatoes (about 1 1/2 pounds / 680g, peeled and diced)—these are naturally creamy and cook down beautifully
  • Chicken broth (4 cups / 950ml)—I always use low-sodium for more control over flavor
  • Whole milk (1 cup / 240ml)—adds richness (can swap for half-and-half or a dairy-free milk)
  • Heavy cream (1/2 cup / 120ml)—for that ultra-creamy finish (optional, but highly recommended!)
  • Unsalted butter (2 tablespoons / 28g)—gives a silky mouthfeel
• For the Cheeseburger Flavor:
  • Ground beef (1 pound / 450g, 80/20 blend works best)—juicy and flavorful
  • Yellow onion (1 medium, diced)—for sweet depth
  • Garlic (2 cloves, minced)—adds a savory kick
  • Worcestershire sauce (1 tablespoon)—a secret burger ingredient that deepens the savory notes
  • Ketchup (2 tablespoons)—for a subtle tang (optional but nice!)
  • Salt & black pepper (to taste)
• For the Loaded Toppings:
  • Thick-cut bacon (6 slices / about 170g, chopped)—cooked until crisp
  • Sharp cheddar cheese (2 cups / 200g, shredded)—I like Cabot or Tillamook for melt and flavor
  • Green onions (3, sliced)—for a fresh, zippy finish
  • Dill pickles (optional, diced)—for classic cheeseburger vibes
  • Sour cream (for garnish, optional)—adds a cool, tangy contrast

Ingredient Tips: If you’re making this gluten-free, double-check your broth and Worcestershire sauce labels. For vegetarian swaps, use meatless crumbles and skip the bacon (substitute smoked paprika for a hint of that smoky flavor). If you don’t have Yukon Gold potatoes, russets work too but make the soup a little starchier. I’ve also tried this with low-fat cheddar and a lighter cream—it’s still delicious, just a bit less decadent.

Feel free to swap in turkey bacon, add more veggies (think celery or carrot), or toss in a handful of frozen corn for extra sweetness. This soup is forgiving, so use what you have. The key is balancing those classic cheeseburger flavors with the creamy potato base—trust me, it’s magic!

Equipment Needed

You don’t need fancy gadgets for loaded bacon cheeseburger potato soup, which is part of what makes it such a kitchen favorite. Here’s what I use every time:

• Large soup pot or Dutch oven: A heavy-bottomed pot helps prevent sticking and allows for even heating. If you don’t have one, a stockpot works too.
• Skillet or frying pan: For browning the beef and crisping the bacon—cast iron gives a great sear, but any pan will do.
• Potato masher or immersion blender: To blend the cooked potatoes right into the broth for that creamy texture. (If you’ve only got a regular blender, just cool the soup a bit first and blend in batches.)
• Sharp chef’s knife and cutting board: For dicing potatoes, onions, and toppings.
• Wooden spoon or spatula: Makes stirring easy and prevents scratching nonstick surfaces.
• Measuring cups and spoons: For getting those ratios spot-on—especially for the broth and seasonings.
• Ladle: For serving (and taste-testing… I always sneak a spoonful before it hits the bowl!)

If you’re on a budget, there’s no need for high-end gear. I’ve made this soup in a basic stockpot and used a fork to mash the potatoes before—still came out creamy! Just make sure to keep your knives sharp (it makes dicing much safer and faster), and give your immersion blender a quick rinse right after use so cleanup is a breeze. If you love ultra-smooth soup, the immersion blender is worth the investment.

One last tip: if you cook bacon often, save a little of the fat for sautéing onions or garlic in other recipes. It adds so much flavor!

Preparation Method

1. Prep the Ingredients (10 minutes):
   • Peel and dice 1 1/2 lbs (680g) Yukon Gold potatoes into 1/2-inch pieces.
   • Dice 1 medium yellow onion.
   • Chop 6 slices (170g) thick-cut bacon.
   • Shred 2 cups (200g) sharp cheddar cheese.
   • Slice 3 green onions; dice dill pickles if using.
   • Minced 2 garlic cloves.
2. Crisp the Bacon (8 minutes):
   • In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 6-8 minutes.
   • Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat in the pot; discard or save the rest for another use.
3. Brown the Beef (7 minutes):
   • Add 1 lb (450g) ground beef to the pot with reserved bacon fat. Cook, breaking up with a spoon, until browned and crumbly (about 5-7 minutes).
   • Season with salt, pepper, 1 tablespoon Worcestershire sauce, and 2 tablespoons ketchup. Stir in diced onion and cook until softened, about 2 minutes.
   • Add minced garlic and cook 1 minute more.
   • If there’s excess fat, drain most off but leave a little for flavor.
4. Simmer the Potatoes (15 minutes):
   • Add diced potatoes, 4 cups (950ml) chicken broth, and 2 tablespoons unsalted butter to the pot.
   • Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 12-15 minutes).
   • Troubleshooting Tip: If potatoes aren’t soft after 15 minutes, cover and simmer another 5 minutes.
5. Blend for Creaminess (5 minutes):
   • Using a potato masher, mash some potatoes directly in the pot for a chunky texture. For ultra-creamy soup, use an immersion blender to puree until smooth.
   • If using a regular blender, let soup cool slightly and blend in batches. Return to the pot.
   • Note: Leave some chunks if you prefer a bit of texture.
6. Add Dairy and Cheese (5 minutes):
   • Stir in 1 cup (240ml) whole milk and 1/2 cup (120ml) heavy cream. Heat gently, but don’t boil.
   • Add shredded cheddar cheese a handful at a time, stirring until melted and smooth.
   • Adjust seasoning with salt and pepper. If soup is too thick, add extra broth or milk.
7. Finish & Serve (5 minutes):
   • Ladle soup into bowls. Top each serving with crispy bacon, green onions, and optional diced pickles and sour cream.
   • Sensory Cue: The soup should be thick, creamy, and smell like a loaded cheeseburger!

Efficiency Tips: Prep toppings while the potatoes simmer. Keep your cheese at room temperature for easier melting. If you want a smoky twist, add a pinch of smoked paprika with the beef.

Warning: Avoid boiling after adding cheese and cream—it can cause splitting. Always taste and adjust before serving!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make loaded bacon cheeseburger potato soup foolproof, delicious, and consistently creamy.

• Cheese Melting: Use room-temperature shredded cheese and add it gradually while stirring. This prevents clumping and gives a smooth, velvety finish.
• Potato Texture: Yukon Golds are perfect for creaminess, but if you want a chunkier soup, mash only half the potatoes. For ultra-smooth soup, let the immersion blender do its thing—but don’t over-blend or it’ll get gluey.
• Bacon Crispness: Cook bacon low and slow. Rushing it means chewy, not crispy! Drain on paper towels so the fat doesn’t make your soup greasy.
• Browning Beef: Get the pan hot before adding beef. Don’t overcrowd or you’ll steam instead of brown. If you want extra flavor, sprinkle a little garlic powder and onion powder as the beef cooks.
• Seasoning: Always taste the soup before serving. Potatoes soak up salt, so you might need more than you expect. (I learned this the hard way—bland soup is just sad!)
• Multitasking: Chop toppings and shred cheese while potatoes are simmering. You’ll save time and keep things moving smoothly.
• Consistency Control: If soup thickens too much after sitting, whisk in extra broth or milk until it’s just right again. (Especially if you’re reheating leftovers!)

Honestly, my first few attempts at this recipe were too salty because I didn’t account for the bacon and cheese. Now, I always season lightly during cooking and finish just before serving. If you love a smoky taste, a dash of liquid smoke or smoked paprika will add depth. And don’t forget: toppings are half the fun, so pile them on!

Variations & Adaptations

This loaded bacon cheeseburger potato soup is endlessly customizable. After a few rounds in my kitchen, I’ve tried almost every twist you can imagine:

• Gluten-Free: Use gluten-free broth and double-check your Worcestershire sauce. Swap the flour (if you like a thicker soup) for potato starch.
• Vegetarian: Skip the beef and bacon. Use plant-based crumbles and add smoked paprika for that savory depth. Top with veggie bacon bits or crispy fried shallots.
• Low-Carb/Keto: Substitute half the potatoes with cauliflower florets. The soup still tastes rich and creamy, and you shave off some carbs!
• Spicy Version: Add diced jalapeños or a dash of hot sauce to the soup base. Pepper jack cheese makes a great swap for cheddar.
• Seasonal Veggies: Stir in roasted corn, diced bell peppers, or even a handful of spinach for color and nutrition. (I love adding corn when it’s sweet and fresh in summer.)
• Alternative Cooking Methods: Crockpot fans can sauté beef and bacon, then add all ingredients to the slow cooker and simmer on low for 6 hours. For Instant Pot, use sauté mode for browning, then pressure cook potatoes and broth for 8 minutes before blending and adding dairy/cheese.

My personal favorite? Swapping out half the cheddar for smoked gouda and finishing with a sprinkle of crispy fried onions on top—seriously, the flavor goes to a whole new level!

If allergies are a concern, use dairy-free cheese and milk, or vegan bacon for a lighter twist. The soup is forgiving, so don’t be afraid to experiment. Sometimes the best version is the one you tweak to suit your tastes!

Serving & Storage Suggestions

Loaded bacon cheeseburger potato soup is best enjoyed piping hot, with all the toppings piled high. I like to serve it in big, wide bowls so you can really appreciate all those layers of flavor and color. A sprinkle of green onions and a dollop of sour cream add freshness and tang—plus, they look gorgeous for your Pinterest feed!

Pair this soup with a crisp salad or crunchy garlic bread for a full meal. If you’re feeling extra, serve with homemade croutons or a side of pickles to echo the cheeseburger theme. For drinks, cold iced tea or a malty beer work wonders.

Storage Tips: Cool leftovers completely before transferring to airtight containers. Refrigerate for up to 3 days. The flavor deepens overnight, so it’s even better the next day!

For freezing, portion soup into freezer-safe containers (leaving space for expansion) and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of broth or milk if needed to loosen.

Reheating: Warm soup over low heat, stirring often to prevent sticking. If cheese thickens too much, just whisk in a little extra liquid until it’s creamy again. Avoid microwaving with toppings—add those fresh just before serving.

Nutritional Information & Benefits

Here’s a rough breakdown for a 1-cup (240ml) serving of loaded bacon cheeseburger potato soup:

• Calories: ~350
• Protein: 16g
• Fat: 22g
• Carbs: 22g
• Fiber: 2g
• Sodium: 700mg (varies with brands and salt added)

Health Highlights: Potatoes offer potassium and vitamin C, while beef and cheese add protein and calcium. Swapping in low-fat dairy or cauliflower can lighten things up for lower-calorie or low-carb needs.

This soup contains dairy, beef, and bacon, so watch for those allergens. Using gluten-free broth and dairy alternatives can make it friendly for more diets. From a wellness perspective, I love how this recipe delivers comfort with a solid dose of protein—making it satisfying and nourishing, especially after a long week!

Conclusion

If you’re looking for a soup that’s a little bit indulgent, a lot comforting, and packed with flavor, this loaded bacon cheeseburger potato soup is the answer. It’s easy enough for weeknights, special enough for guests, and always brings smiles at the table. Plus, you can tweak it to fit your family’s tastes—add more cheese, swap meats, toss in veggies, or make it spicy!

Honestly, this recipe never fails to lift my mood. The smell alone is enough to make everyone wander into the kitchen asking, “Is it ready yet?” I hope you love it as much as I do, and that it becomes a go-to in your recipe rotation.

If you try this loaded bacon cheeseburger potato soup, drop a comment below—let me know your favorite toppings or how you switched it up! Share a photo, pin it to your Pinterest board, or send it to a friend who needs a little comfort food magic. Happy cooking, and may your next bowl be ultra-creamy and loaded with all the good stuff!

FAQs

Can I make loaded bacon cheeseburger potato soup ahead of time?

Absolutely! This soup tastes even better after the flavors meld overnight in the fridge. Just reheat gently on the stove and add fresh toppings before serving.

What’s the best potato type for this recipe?

Yukon Golds are my favorite for creaminess, but russets work if that’s what you have. Red potatoes don’t blend quite as smooth but still taste great.

Can I freeze bacon cheeseburger potato soup?

Yes—just cool it completely, store in airtight containers, and freeze for up to 2 months. Thaw overnight and reheat gently, adding more broth or milk if needed.

How do I make this recipe vegetarian?

Swap out the beef and bacon for plant-based crumbles and veggie bacon bits. Add smoked paprika for extra depth, and use vegetable broth instead of chicken.

What toppings go best with this soup?

Crispy bacon, green onions, sharp cheddar, diced pickles, and a dollop of sour cream are classics. Get creative—try fried onions or jalapeños for a twist!

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