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Creamy Cheeseburger Potato Soup with Bacon Crumble

creamy cheeseburger potato soup - featured image
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This hearty soup combines all the flavors of a classic cheeseburger—savory ground beef, sharp cheddar, tangy pickles, and crispy bacon—in a creamy potato base. It’s the ultimate comfort food, ready in about 40 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 6 slices thick-cut bacon (applewood-smoked recommended)
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk (2% works too)
  • ½ cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 2 tablespoons dill pickle juice
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional toppings: diced pickles, diced tomatoes, shredded lettuce, extra shredded cheddar, more bacon crumbles

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping once. Remove bacon to a paper towel-lined plate. Once cool, crumble into small pieces. Leave about 2 tablespoons of bacon fat in the pot (discard the rest or save for another use).
  2. Brown the beef: Add ground beef to the same pot over medium-high heat. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper. Remove beef with a slotted spoon and set aside with the bacon. Drain any excess fat, leaving about 1 tablespoon in the pot.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pot and cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn.
  4. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn golden.
  5. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
  6. Add the potatoes: Stir in the diced potatoes, smoked paprika, and garlic powder. Bring the soup back to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  7. Mash some potatoes: Using a potato masher or the back of your spoon, gently mash about one-third of the potatoes right in the pot. This creates that creamy texture while leaving plenty of chunky bites. Don’t over-mash—you want some texture.
  8. Add the cheese and sour cream: Reduce heat to low. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Then stir in the sour cream until fully incorporated. Do not let the soup boil after adding the cheese or it may become grainy.
  9. Finish with pickle juice and beef: Stir in the dill pickle juice and the reserved cooked ground beef. Taste and adjust seasoning with salt and pepper. Remember that the bacon and cheese are already salty, so go easy.
  10. Serve and top: Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar, diced pickles, diced tomatoes, and shredded lettuce if desired. Serve immediately while hot and creamy.

Notes

Don’t skip the pickle juice—it adds acidity that balances the richness. Shred your own cheese for smooth melting. Keep heat low when adding dairy to prevent curdling. The soup tastes even better the next day. For gluten-free, use a cornstarch slurry (2 tbsp cornstarch mixed with ¼ cup cold water) instead of flour.

Nutrition

Keywords: cheeseburger soup, potato soup, bacon crumble, creamy soup, comfort food, ground beef soup, cheddar soup

Find it online: https://platebelle.com/creamy-cheeseburger-potato-soup-with-bacon-crumble/