Description
A hearty, comforting weeknight soup that combines the flavors of a cheeseburger and baked potato. It features ground beef, crispy bacon, tender potatoes, and a rich, creamy cheddar broth, ready in under 45 minutes.
Ingredients
Scale
- 8 slices bacon, cooked and crumbled
- 2 medium yellow onions, diced (200g)
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 3 large russet potatoes, peeled and diced into 1/2-inch cubes (900g)
- 4 cups chicken broth (low sodium)
- 2 cups sharp cheddar cheese, shredded (225g)
- 1 cup heavy cream
- 1/2 cup sour cream
- Salt and black pepper to taste
- Optional: 1 tsp yellow mustard or Worcestershire sauce
- Optional: Chopped chives for garnish
Instructions
- Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the pot.
- Add the diced onions to the hot bacon grease. Sauté over medium-low heat for 3-4 minutes until translucent and soft. Season with a pinch of salt and black pepper.
- Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink (5-7 minutes). Drain excess grease if necessary, leaving about a tablespoon. Stir in minced garlic (if using) for 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to release browned bits. Add the diced potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Turn off the heat. Stir in the heavy cream, shredded cheddar cheese, sour cream, and half of the crumbled bacon. Stir gently until the cheese is melted and the soup is smooth. Adjust seasoning with salt and pepper.
- Ladle into bowls and top with the remaining crispy bacon, a dollop of sour cream, and chopped chives if desired. Serve immediately.
Notes
Do not boil the soup after adding dairy (cream and cheese) to prevent curdling. For a thicker consistency, mash some potatoes against the side of the pot or use an immersion blender. This soup does not freeze well due to the dairy; freeze the base (beef, potatoes, broth) without cream and cheese, then add dairy fresh when reheating.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 6
- Sodium: 1200
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: cheeseburger soup, potato soup, bacon soup, comfort food, weeknight dinner, creamy soup, ground beef soup, easy recipes