Description
A hearty, comforting soup that combines the flavors of a cheeseburger with tender potatoes, savory ground beef, and crispy bacon. It’s rich, creamy, and ready in under an hour, making it perfect for fueling busy weeknights.
Ingredients
- 3 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 6 slices thick-cut bacon
- 2 cups sharp cheddar cheese, freshly shredded
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups chicken broth, low-sodium
- 1 cup heavy cream
- 2 tablespoons pickle relish, drained
- 1 tablespoon mustard (Dijon or yellow)
- Salt and black pepper to taste
- Fresh chives or green onions for garnish (optional)
Instructions
- Cook bacon in a large skillet over medium heat for 4-5 minutes per side until crisp. Remove to a paper towel-lined plate, leaving 1 tablespoon of grease in the skillet. Crumble bacon, reserving a handful for garnish.
- In the same skillet or a large Dutch Oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain excess grease, leaving about 1 teaspoon. Remove beef if cooking in a separate skillet, or proceed in the pot.
- Add diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in mustard and drained pickle relish.
- Pour in chicken broth and add diced potatoes. Scrape up browned bits from the bottom. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
- Remove pot from heat. Stir in heavy cream. Let sit for 2 minutes to cool slightly.
- Slowly stir in shredded cheddar cheese a handful at a time, waiting for each addition to melt before adding more to ensure a smooth sauce.
- Season with salt and black pepper to taste. Stir in half of the crumbled bacon. Ladle into bowls and top with remaining bacon and garnishes.
Notes
[‘Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.’, ‘Do not boil the soup after adding cream and cheese to prevent curdling.’, ‘Drain pickle relish well to avoid making the soup too watery.’, ‘If soup is too thin, mash some potatoes against the side of the pot to thicken.’, ‘If soup is too thick, add broth or milk one quarter-cup at a time.’, ‘This soup freezes well for up to 3 months. Thaw in the fridge and reheat gently.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups with toppin
- Calories: 650
- Sodium: 900
- Fat: 38
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: cheeseburger soup, potato soup, bacon soup, creamy soup, comfort food, weeknight dinner, easy soup, russet potato soup