Print

Loaded Cheeseburger Potato Soup

loaded cheeseburger potato soup - featured image
Print Recipe

This hearty, creamy soup combines all the best flavors of a loaded cheeseburger—ground beef, cheddar cheese, crispy bacon, and tangy pickles—into a comforting bowl that’s perfect for chilly nights. It’s quick, easy, and a guaranteed crowd-pleaser for family dinners or casual gatherings.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced (about 2 lbs)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 2 tbsp unsalted butter
  • 1 lb ground beef (80/20 blend)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika (optional)
  • Kosher salt and cracked black pepper, to taste
  • 2 cups sharp cheddar cheese, shredded (plus extra for topping)
  • 6 slices bacon, chopped and cooked crispy (plus extra for topping)
  • 2 green onions, thinly sliced
  • 1/2 cup dill pickles, diced (plus extra for topping)
  • 2 tbsp dill pickle brine
  • 1 tbsp gluten-free flour blend (optional, for thickening)
  • Greek yogurt (optional, swap for sour cream)
  • Turkey bacon or veggie crumbles (optional, for vegetarian/lighter version)
  • Low-fat cheese (optional)
  • Red potatoes or Yukon Gold potatoes (optional, for different texture)
  • Plant-based milk (optional, for dairy-free)

Instructions

  1. Peel and dice the russet potatoes into 1/2-inch cubes. Chop the onion and mince the garlic.
  2. 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 if desired.
  3. 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. In a large Dutch oven or soup pot, melt butter over medium heat. Add onions and cook until soft (about 4 minutes). Add minced garlic and sauté until fragrant, about 1 minute.
  5. 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. Using an immersion blender, blend about 1/3 of the soup directly in the pot, leaving plenty of chunks for texture. (Or carefully blend small batches in a standard blender and return to the pot.)
  7. Pour in milk and stir in sour cream until fully incorporated. Heat gently (do not boil) for 3-4 minutes, stirring often.
  8. Stir cooked beef and half the bacon into the soup. Let simmer 5 minutes to meld flavors.
  9. Turn off heat. Stir in 1 1/2 cups shredded cheddar until melted and smooth. Add dill pickle brine and half the diced pickles.
  10. Ladle soup into bowls and top with extra cheddar, remaining bacon, green onions, and more pickles. Serve hot.

Notes

For best texture, blend only about a third of the potatoes and leave the rest chunky. Use sharp cheddar for maximum flavor and grate it yourself if possible. Adjust seasoning after blending, as potatoes absorb salt. If the soup is too thick, add more milk or broth; if too thin, simmer uncovered or mash more potatoes. For a vegetarian version, use plant-based crumbles and veggie broth, and skip or substitute the bacon. Soup thickens as it sits—add a splash of milk or broth when reheating.

Nutrition

Keywords: cheeseburger soup, potato soup, comfort food, loaded soup, bacon, cheddar, ground beef, easy dinner, family meal, one pot, weeknight dinner, hearty soup, gluten-free option

Find it online: https://bitematrix.com/loaded-cheeseburger-potato-soup-recipe-best-easy-comfort-food/