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Creamy Loaded Cheeseburger Potato Soup

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This creamy loaded cheeseburger potato soup takes all the flavors of a classic cheeseburger—savory beef, melty cheddar, crispy bacon, and tangy pickles—and turns them into a warm, spoonable comfort food. It’s quick, easy, and perfect for weeknight dinners or game day gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes (about 2 lbs), peeled and cubed
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup dill pickle slices, chopped
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle juice (from the jar)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 4–6 slices bacon, cooked and crumbled
  • 3–4 green onions, sliced
  • Extra shredded cheddar for garnish
  • Additional pickle slices for garnish

Instructions

  1. Cook the bacon: In a Dutch oven over medium heat, cook bacon slices until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; crumble when cool. Leave 1 tablespoon of drippings in the pot.
  2. Brown the beef: Add ground beef to the same pot over medium-high heat. Cook without stirring too much for 3-4 minutes to get a good sear. Once fully cooked and browned, transfer to a bowl with a slotted spoon, leaving drippings in the pot.
  3. Sauté the aromatics: Reduce heat to medium, add butter. Once melted, add diced onion and cook until soft and translucent, about 4-5 minutes, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  4. Make the roux: Sprinkle flour over onions and garlic, stir constantly for 1 minute until smooth and golden.
  5. Add the liquids: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk in the same way. Bring to a gentle simmer, then add cubed potatoes, Worcestershire sauce, smoked paprika, and a generous pinch of salt and pepper. Stir, then reduce heat to medium-low.
  6. Simmer the soup: Cover and let simmer for 15-20 minutes until potatoes are fork-tender, stirring occasionally.
  7. Thicken the soup: Remove from heat. Use a potato masher to mash about half the potatoes right in the pot for a creamy base with chunks. Return to low heat.
  8. Add the beef and cheese: Stir cooked ground beef back into the pot. Gradually add shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next.
  9. Finish with burger flavors: Stir in chopped pickles, yellow mustard, and pickle juice. Taste and adjust seasoning with salt and pepper.
  10. Serve and garnish: Ladle into bowls and top with crumbled bacon, sliced green onions, extra shredded cheddar, and a few pickle slices. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Use cold milk at room temperature to prevent curdling. The soup thickens as it cools; add a splash of broth or milk when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: cheeseburger soup, potato soup, loaded potato soup, creamy soup, comfort food, ground beef soup, one-pot meal

Find it online: https://spoonluma.com/creamy-loaded-cheeseburger-potato-soup-best-easy-recipe/