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Loaded Bacon Cheeseburger Potato Soup

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This ultra-creamy, hearty soup combines all the best flavors of a loaded bacon cheeseburger with the comfort of potato soup. Packed with smoky bacon, juicy ground beef, melty cheddar, and tender potatoes, it’s the ultimate cozy meal for chilly nights or family gatherings.

Ingredients

Scale
  • 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream (optional, but recommended)
  • 2 tablespoons unsalted butter
  • 1 pound ground beef (80/20 blend preferred)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ketchup (optional)
  • Salt and black pepper, to taste
  • 6 slices thick-cut bacon, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 3 green onions, sliced
  • Dill pickles, diced (optional, for topping)
  • Sour cream (optional, for garnish)

Instructions

  1. Peel and dice the potatoes, dice the onion, chop the bacon, shred the cheddar cheese, slice green onions, and mince garlic.
  2. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy (6-8 minutes). Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat in the pot.
  3. Add ground beef to the pot with reserved bacon fat. Cook, breaking up with a spoon, until browned and crumbly (5-7 minutes). Season with salt, pepper, Worcestershire sauce, and ketchup. Stir in diced onion and cook until softened, about 2 minutes. Add minced garlic and cook 1 minute more. Drain excess fat, leaving a little for flavor.
  4. Add diced potatoes, chicken broth, and butter to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (12-15 minutes). If potatoes aren’t soft, cover and simmer another 5 minutes.
  5. Using a potato masher, mash some potatoes directly in the pot for a chunky texture, or use an immersion blender for a creamier soup. If using a regular blender, let soup cool slightly and blend in batches, then return to the pot.
  6. Stir in whole milk and heavy cream. Heat gently, but do not 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. Ladle soup into bowls. Top each serving with crispy bacon, green onions, and optional diced pickles and sour cream. Serve hot.

Notes

For a gluten-free version, use gluten-free broth and Worcestershire sauce. For vegetarian, use plant-based crumbles and skip bacon. Yukon Gold potatoes give the creamiest texture, but russets can be used. Avoid boiling after adding cheese and cream to prevent splitting. Adjust consistency with extra broth or milk if needed. Toppings like fried onions, jalapeños, or smoked paprika can add extra flavor.

Nutrition

Keywords: bacon cheeseburger soup, potato soup, comfort food, creamy soup, loaded soup, easy dinner, family meal, ground beef, cheddar cheese, hearty soup

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