Description
A hearty, budget-friendly soup that captures the flavors of a cheeseburger in a spoonable bowl. Made with ground beef, Yukon Gold potatoes, sharp cheddar cheese, and crispy bacon, this comfort food is ready in under 45 minutes.
Ingredients
Scale
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (full fat)
- 1.5 cups sharp cheddar cheese, freshly grated
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 8 slices bacon, cooked until crispy and crumbled
- 2–3 green onions, thinly sliced
- ½ cup dill pickles, chopped (optional)
Instructions
- Prep ingredients: Dice onions, mince garlic, cube potatoes, grate cheese, and measure broth and cream.
- Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel-lined plate and crumble. Set aside for topping.
- In a large Dutch oven or pot, heat a tablespoon of oil over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no pink remains. Drain excess fat, leaving about a tablespoon in the pot.
- Add diced onions to the pot with the beef. Cook for 3-4 minutes until softened. Add garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Add diced potatoes. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Remove the pot from heat. Stir in heavy cream and yellow mustard. Let sit for a minute to warm through.
- Gradually stir in grated cheddar cheese, a handful at a time, waiting for each to melt before adding more. Stir gently until smooth. Do not boil after adding cheese. Adjust salt and pepper to taste.
- Ladle soup into bowls. Top with crumbled bacon, green onions, and optional dill pickles. Serve immediately with crusty bread or cornbread.
Notes
Grate your own cheese to prevent clumping, as pre-shredded cheese contains anti-caking agents. Always remove the pot from heat before adding cheese to ensure a smooth sauce. Yukon Gold potatoes are preferred as they hold their shape better than Russets. This soup does not freeze well due to the dairy; store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
Keywords: cheeseburger soup, potato soup, comfort food, ground beef recipe, creamy soup, bacon soup, quick dinner, family meals