Loaded Cheeseburger Potato Soup Recipe – Best Easy Comfort Food

Introduction

Steam rising from a bowl of loaded cheeseburger potato soup fills the kitchen with a savory, mouthwatering aroma that’s honestly impossible to resist. There’s something about that creamy blend of potatoes, crispy bacon, gooey cheddar, and tender ground beef that just wraps you up in pure comfort. I still remember the first chilly evening I whipped up this soup in a big Dutch oven—my kids came running, noses in the air, asking if we were having cheeseburgers for dinner (but, you know, the soup version!).

This recipe for loaded cheeseburger potato soup is, hands down, my go-to when I need a big hug in a bowl. It’s hearty, rich, and packed with those classic burger flavors—think perfectly browned beef, melty cheese, crunchy pickles, and a little tang from sour cream. Plus, I’ve tinkered with the ingredients over a dozen times to get the balance just right—creamy, but not too heavy; cheesy, but not greasy; and loaded with bold flavor.

If you’ve got picky eaters, hungry teens, or just want a meal that comes together fast on a weeknight, this cheeseburger potato soup is a lifesaver. It’s a hit with anyone who loves diner-style comfort food but wants something a little cozier. As a food blogger who’s tried every “burger-inspired soup” recipe under the sun, I can say this one is the ultimate comfort food—reliable, delicious, and a little bit fun. And hey, if you’re a Pinterest fanatic, the loaded look of this soup (all those vibrant toppings!) is basically made for sharing. Let’s get cooking!

Why You’ll Love This Irresistible Loaded Cheeseburger Potato Soup

Trust me, once you’ve had a spoonful of this loaded cheeseburger potato soup, you’ll be craving it all season long. Whether you’re a soup aficionado or just dipping your toes into comfort cooking, here’s why this recipe stands out from the rest:

• Quick & Easy: Ready in under an hour—perfect for those rushed weeknights or when you want something hearty without a ton of effort.
• Simple Ingredients: No fancy grocery run needed. You probably have most of these on hand: potatoes, ground beef, cheddar, bacon, and a few pantry staples.
• Ultimate Comfort Food: The flavors straight-up scream cozy dinner. It’s like someone took all the best parts of a cheeseburger and tucked them into a creamy soup.
• Crowd-Pleaser: Gets rave reviews from everyone—kids, teens, adults, you name it. My youngest even asked for this for his birthday dinner last year!
• Unbelievably Delicious: The combo of crispy bacon, melty cheese, and chunky potatoes with juicy beef is just… next-level. You’ll want seconds every time.

What sets my loaded cheeseburger potato soup apart? I blend some of the potatoes to create a lusciously thick base, but leave plenty of chunks for texture—no gluey mash here. The beef is browned with a touch of Worcestershire for that deep, savory profile. I always use sharp cheddar (it melts smoother and tastes richer). A splash of dill pickle brine gives an unexpected, addictive tang (seriously, don’t skip it!)—that’s my secret trick after years of trial and error.

This isn’t just another “burger soup” recipe. It’s the one you make when you want to impress guests, treat yourself after a tough day, or just enjoy the nostalgia of those classic diner flavors. It’s comfort food, but smarter and easier—no greasy pans, no flipping burgers, just pure, spoonable joy. If you love the idea of cozy meals that come with a little wow factor, this loaded cheeseburger potato soup deserves a spot in your regular rotation.

What Ingredients You Will Need

This loaded cheeseburger potato soup recipe keeps things simple but packs in big flavor. Most of the ingredients are probably already waiting in your kitchen, and there’s plenty of room for swaps if you need them. Here’s what you’ll need:

• For the Soup Base:
  • Russet potatoes, peeled and diced (4 large, about 2 lbs/900g) – These give the soup structure and a creamy texture.
  • Yellow onion, finely chopped (1 medium, about 150g) – Adds a sweet, aromatic base.
  • Garlic cloves, minced (3 large) – For depth and that classic cheeseburger flavor.
  • Low-sodium chicken broth (4 cups/950ml) – I use homemade when possible, but boxed is fine.
  • Whole milk (2 cups/480ml) – For richness. Use 2% if you want it a touch lighter.
  • Sour cream (1/2 cup/120g) – Brings a tangy balance and creaminess.
  • Unsalted butter (2 tbsp/28g) – Adds silkiness to the base.
• For the Cheeseburger Flavors:
  • Ground beef (1 lb/450g, 80/20 blend) – Use leaner beef for less grease, but 80/20 has the best flavor.
  • Worcestershire sauce (1 tbsp/15ml) – Gives a deep, savory “burger” taste.
  • Smoked paprika (1 tsp/2g) – Optional but adds a subtle smokiness.
  • Kosher salt and cracked black pepper (to taste) – I like Diamond Crystal for better seasoning control.
• For the Loaded Toppings:
  • Cheddar cheese, shredded (2 cups/200g, sharp recommended) – Melts smoothly for that oozy cheeseburger vibe.
  • Bacon, chopped and cooked crispy (6 slices, about 120g) – I always cook extra for snacking.
  • Green onions, thinly sliced (2 stalks) – For freshness and color.
  • Dill pickles, diced (1/2 cup/75g) – These add a tangy crunch. Use your favorite brand (I’m loyal to Grillo’s!).
  • Dill pickle brine (2 tbsp/30ml) – Sounds weird, but trust me, it makes the flavors pop.
• Optional & Substitutions:
  • Gluten-free flour blend (1 tbsp/8g) – If you want a thicker base and need a GF option.
  • Greek yogurt (swap for sour cream for more protein).
  • Turkey bacon or veggie crumbles (for a lighter or vegetarian twist).
  • Low-fat cheese (if you’re cutting calories, but sharp cheddar gives the best flavor).
  • Red potatoes (if you prefer waxy potatoes that hold their shape).
  • Plant-based milk (if you need dairy-free; oat milk works best for thickness).

I’ve tried this recipe with Yukon Golds, too—they make the soup silkier, but russets are best for the thick, loaded texture. You can get creative, but these basics always work!

Equipment Needed

You don’t need fancy gear to whip up loaded cheeseburger potato soup, but a few trusty tools make life easier. Here’s what you’ll want (and some swaps if you’re missing something):

• Large Dutch oven or heavy-bottomed soup pot: A heavy pot distributes heat evenly and keeps the soup from scorching. If you don’t have one, a big stockpot works fine.
• Skillet: For browning ground beef and crisping bacon. Nonstick or cast iron both do the job.
• Potato masher or immersion blender: For blending some potatoes into a creamy base. If you don’t have these, a regular blender (careful with hot liquids!) or even a fork in a pinch can work.
• Wooden spoon and spatula: For stirring and scraping up those flavorful bits.
• Measuring cups and spoons: Essential for getting the ratios right.
• Sharp knife and cutting board: For prepping potatoes, onions, and toppings.
• Ladle: Makes serving up big, loaded bowls a breeze.

I’ve made this soup in everything from an old stockpot to my beloved enameled Dutch oven—just keep an eye on heat to avoid sticking. If you’re low on kitchen gear, don’t stress; you can skip the immersion blender and just mash some potatoes for texture. And hey, if your ladle disappears (like mine did last Thanksgiving), a big mug works for scooping, too!

Preparation Method

1. Prep the potatoes and veggies. Peel and dice the russet potatoes into 1/2-inch (1.3cm) cubes. Chop the onion and mince the garlic. This takes about 10 minutes, and honestly, it’s a good time to get any kitchen helpers involved.
2. Crisp the bacon. In a large skillet over medium heat, cook the bacon pieces until golden and crispy (about 7 minutes). Transfer to a paper towel-lined plate. Reserve 1 tbsp bacon fat for flavor (optional, but adds depth).
3. Brown the beef. Add ground beef to the same skillet. Cook, breaking up with a spatula, until no longer pink (5-6 minutes). Stir in Worcestershire sauce, smoked paprika, and a pinch of salt and pepper. Drain excess fat if needed.
4. Sauté the aromatics. In your soup pot or Dutch oven, melt butter over medium heat. Add onions and cook until soft (about 4 minutes). Toss in minced garlic and sauté until fragrant, 1 minute more.
5. Add potatoes and broth. Stir in diced potatoes, chicken broth, and reserved bacon fat. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-18 minutes.
6. Blend for creaminess. Using an immersion blender, blend about 1/3 of the soup directly in the pot—leave plenty of chunks for texture. If using a standard blender, carefully ladle out and blend small batches, then return to the pot. (Tip: Don’t over-blend or it gets gluey.)
7. Add milk and sour cream. Pour in milk and stir in sour cream until fully incorporated. Heat gently (don’t boil!) for 3-4 minutes, stirring often.
8. Add beef and bacon. Stir cooked beef and half the bacon into the soup. Let simmer 5 minutes to meld flavors.
9. Finish with cheese and toppings. Turn off heat. Stir in 1 1/2 cups (150g) shredded cheddar until melted and smooth. Add dill pickle brine and half the diced pickles for signature tang.
10. Serve loaded. Ladle soup into bowls and top with extra cheddar, remaining bacon, green onions, and more pickles. Serve hot and watch everyone smile!

If the soup gets too thick, splash in more milk or broth. For extra richness, use heavy cream instead of milk (but I like to keep it a little lighter). If the potatoes are undercooked, just simmer a few minutes longer—don’t rush it. And if you want a super-smooth base, go all-in with the blender (just be careful with hot soup!).

And here’s my “secret” step—taste before serving and adjust seasoning. Sometimes a little pinch of salt or a dash more pickle brine makes all the difference. Enjoy every spoonful!

Cooking Tips & Techniques

Loaded cheeseburger potato soup might sound simple, but getting that perfect balance of texture and flavor takes a few tricks. Here’s what I’ve learned after a dozen test batches (and a couple of classic kitchen fails):

• Don’t over-blend the potatoes. If you puree everything, you lose the hearty, chunky vibe. I always blend about a third for creaminess, then mash a few more by hand—leave some chunks for that classic loaded soup feel.
• Use sharp cheddar cheese. Mild cheddar just doesn’t pop the way sharp does. And pre-shredded cheese can be waxy—grate it yourself if you can.
• Bacon timing matters. Cook bacon first and reserve a little fat for the base. It adds a smoky undertone that really makes a difference.
• Watch your seasoning. Potatoes soak up salt, so taste after blending and adjust. A little extra kosher salt right before serving can really bring everything together.
• Layer your flavors. Don’t just dump everything in at once—brown the beef, sauté the veggies, then build the soup. It gives a richer, deeper taste.
• Troubleshooting thick soup: If the soup is too thick, add a splash of broth or milk. Too thin? Simmer uncovered for a few extra minutes or mash up a few more potatoes.
• Timing tricks: I like to prep toppings while the soup simmers, so everything is ready when you serve. Multitasking means dinner’s on the table faster!
• Consistency is key. If you want every batch to taste the same, measure your ingredients and use the same potato type each time. (Russets are the most reliable!)

I’ll admit—I’ve overcooked the potatoes once or twice and ended up with a gluey mess. The trick is to simmer gently and check with a fork. And don’t skip the pickle brine; I did once, and the soup just didn’t have that addictive “cheeseburger” punch.

Variations & Adaptations

Loaded cheeseburger potato soup is endlessly customizable, so you can tweak it for nearly any taste or dietary need. Here are a few of my favorite variations:

• Vegetarian Version: Swap ground beef for plant-based crumbles and use veggie broth. Sub turkey bacon or skip it entirely—smoked paprika adds that “meaty” flavor.
• Gluten-Free Twist: Use gluten-free flour blend if you want a thicker base, and double-check all your toppings (including pickles and broth) for hidden gluten.
• Low-Carb Option: Replace half the potatoes with cauliflower florets. It’s not quite the same texture, but it gives you that creamy, loaded feel without all the carbs.
• Spicy Kick: Add diced jalapeños or a sprinkle of cayenne to the soup or as a topping. My husband loves this version—he calls it “burger soup with attitude.”
• Seasonal Flavors: Use sweet potatoes instead of russets in the fall for a deeper, earthy sweetness. Or stir in roasted red peppers for a summer barbecue vibe.
• Cheese Swap: Mix in pepper jack or smoked gouda for different flavor profiles. I’ve tried gouda when I wanted extra creaminess and loved it!

I’ve made this soup with turkey instead of beef, swapped out the sour cream for Greek yogurt, and added extra veggies (think corn or peas) for more color. Don’t be afraid to play around—the base is forgiving, and the toppings make it fun!

Serving & Storage Suggestions

Loaded cheeseburger potato soup is best served hot, right out of the pot with all those glorious toppings piled on. I usually ladle it into deep bowls so there’s room for extra cheddar and bacon (because, let’s face it, nobody complains about more cheese).

• Serving Temperature: Piping hot is the way to go—just cool slightly so the cheese doesn’t burn your tongue.
• Presentation: Sprinkle on bacon, cheese, green onions, and pickles right before serving. A dollop of sour cream or a drizzle of pickle brine makes it Pinterest-worthy.
• Pairings: Serve with crusty bread, garlic toast, or a simple green salad. A cold, fizzy drink (like root beer or lager) complements the diner vibe.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Soup thickens as it chills—just add a splash of milk or broth when reheating.
• Freezing: You can freeze this soup, but potatoes may become grainy. If you want to freeze, blend the base extra smooth and store in freezer-safe containers up to 2 months.
• Reheating: Warm gently on the stove over low heat, stirring often. Microwave in short bursts, stirring between each, so the cheese melts evenly.
• Flavor Development: The soup tastes even better the next day as the flavors meld together. I sometimes make a double batch just for leftovers!

If you’re prepping for a crowd, keep toppings on the side so people can load their bowls however they like. And yes, you can totally eat this cold straight from the fridge (not that I’ve done that… okay, maybe once!).

Nutritional Information & Benefits

This loaded cheeseburger potato soup is indulgent but packs in some wholesome ingredients. Here’s a quick look at the nutrition (per serving, about 1.5 cups):

• Calories: ~420
• Protein: 22g
• Carbs: 36g
• Fat: 22g
• Fiber: 4g

Health Benefits: Potatoes are a great source of vitamin C, potassium, and fiber. The soup’s ground beef adds protein, while cheddar cheese supplies calcium. Green onions and pickles give a boost of antioxidants and probiotics. If you swap in Greek yogurt, you’ll bump up the protein even more.

Dietary Considerations: Easily adapted for gluten-free, low-carb, or vegetarian diets with the variations above. Contains dairy, beef, and potential allergens (milk, cheese, bacon). Always check labels if you have sensitivities.

From a wellness perspective, I love that this soup satisfies cravings for “junk food” but provides real nourishment—especially on cold days when you need something filling and comforting.

Conclusion

If you’re looking for the ultimate comfort food that brings the best of a loaded cheeseburger straight to your soup bowl, this recipe is the answer. It’s easy enough for a weeknight, impressive enough for guests, and customizable for just about any dietary need.

I keep coming back to loaded cheeseburger potato soup because it’s the kind of meal that makes people smile—simple, hearty, and totally satisfying. Whether you stick to the classic or add your own twist, I hope this becomes one of your new favorites.

Give it a try, let me know your spin in the comments, and don’t forget to pin and share with fellow comfort food fans! Life’s too short for boring soup—so load up your bowl and dig in!

Frequently Asked Questions (FAQs)

Can I make loaded cheeseburger potato soup ahead of time?

Absolutely! Prep and cook the soup, then store in the fridge. Just reheat gently and add toppings before serving.

What are the best potatoes to use?

Russet potatoes are ideal for a creamy, thick texture. Yukon Golds work too, but the soup may be a bit silkier and less chunky.

Can I freeze this soup?

You can, but the potatoes may get grainy after thawing. Blend the base smooth before freezing to help with texture.

How do I make this recipe vegetarian?

Use plant-based crumbles in place of beef, veggie broth, and skip or replace the bacon with smoked paprika or turkey bacon.

Is this soup gluten-free?

Yes, as long as you use gluten-free broth and flour if thickening. Always check labels for hidden gluten in store-bought ingredients.

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