Cheeseburger Potato Soup
When the weather turns chilly, a big pot of homemade soup is one of my favorite ways to feed the family. This cheeseburger potato soup combines ground beef, bacon, tender potatoes, and sharp cheddar cheese in a creamy, flavorful broth that makes a hearty meal.
I just love sharing my old handwritten recipes with you! Try this Meatloaf recipe and old fashioned zucchini bread next!
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It has all the comforting flavors of potato soup. The potatoes make it filling, while the cheddar cheese and sour cream give it a rich, creamy finish.
I especially love serving this soup with a slice of pumpernickel bread for dipping. It is a simple, satisfying dinner that makes great use of everyday ingredients.
Why You’ll Love This Cheeseburger Potato Soup
- Hearty and filling: Ground beef, bacon, and potatoes make this soup a meal all on its own.
- Loaded with cheddar cheese: Sharp cheddar gives the broth plenty of cheesy flavor.
- Easy to customize: Use shredded carrots or sweet corn, depending on what you have in the pantry.
- Perfect for chilly days: This is a comforting family dinner for fall, winter, or whenever you’re craving a warm bowl of soup.
Ingredients You’ll Need
Ground beef and bacon: These give the soup its classic cheeseburger flavor. Brown the ground beef first and cook the bacon until crisp.
Potatoes: Four cups of peeled, diced cooked potatoes make the soup hearty. I boil the potatoes whole in salted water before peeling and dicing them.
Vegetables: Chopped onion, celery, and shredded or shaved carrots add flavor. You can substitute a can of sweet corn for the carrots.
Sharp cheddar cheese: Sharp cheddar adds a delicious cheesy flavor. Shred it yourself if possible for a smooth melt.
Chicken broth: This forms the base of the soup and brings all the ingredients together.
Butter and flour: These are used to make a roux that thickens the broth.
Milk and sour cream: Milk adds creaminess, and sour cream is stirred in at the end for a smooth, tangy finish.
Seasonings: Basil, parsley, salt, and black pepper keep the flavor simple and comforting.
How to Make Cheeseburger Potato Soup
Step 1: Cook the potatoes
Place the whole potatoes in a large pot of salted water. Bring to a boil and cook for about 25 minutes, or until they are tender when pierced with a fork. Cooking time will vary depending on the size of your potatoes.
Drain and allow them to cool enough to handle. Peel and dice the potatoes into bite-sized pieces, then set aside.
Step 2: Brown the ground beef and bacon
In a large soup pot or Dutch oven, cook the ground beef until browned and cooked through. Drain any excess grease and set the beef aside.
Cook the bacon until crisp. Drain and crumble it, reserving a little for garnish if desired.
Step 3: Cook the vegetables
Add butter to the soup pot and cook the chopped onion, carrots, and celery until softened. If you are using sweet corn instead of carrots, wait to add it with the potatoes.
Stir in the basil and parsley.
Step 4: Add the broth and potatoes
Pour in the chicken broth, then add the cooked potatoes, browned ground beef, and bacon. Stir to combine and bring the soup to a gentle simmer.
Step 5: Make the roux
In a separate small saucepan, melt the remaining butter over medium-low heat. Whisk in the flour and cook, stirring, until the mixture is smooth and bubbly.
If the roux seems too thick or clumpy, add a little more butter until it is smooth enough to stir easily.
Gradually stir the roux into the soup. Bring the soup to a boil, stirring frequently, and cook for about 2 minutes to thicken it.
Step 6: Add the cheese and milk
Reduce the heat to low. Stir in the shredded sharp cheddar cheese, milk, salt, and black pepper. Continue stirring gently until the cheese has melted and the soup is creamy.
Avoid letting the soup boil vigorously after adding the cheese.
Step 7: Stir in the sour cream
Remove the soup from the heat and stir in the sour cream until fully incorporated. Taste and adjust the seasonings as needed.
Serve warm with pumpernickel bread and a sprinkle of extra bacon or cheddar cheese, if desired.
How to Store Leftovers
Allow leftover soup to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened in the refrigerator.
Because this soup contains potatoes, cheese, and sour cream, freezing may change its texture. Refrigerating leftovers is the best option for maintaining the creamiest consistency.
This cheeseburger potato soup is a hearty, comforting meal made with simple ingredients and plenty of cheesy flavor. Whether you choose carrots or sweet corn, serve it with pumpernickel bread and enjoy a warm bowl with your family.
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Cheeseburger Potato Soup
Ingredients
- 1 pound ground beef
- 1/2 pound bacon
- 3/4 cup chopped onion
- 3/4 cup shaved or shredded carrots or 1 can sweet corn, drained
- 3/4 cup diced celery
- 4 cups peeled diced, cooked potatoes
- 12 ounces sharp cheddar cheese shredded
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 1/2 cup all-purpose flour
- 1/4 cup sour cream
- 1/2 cup milk
- 4 cups chicken broth
- 8 tablespoons butter divided, for the roux
Instructions
- Place whole potatoes in a large pot of salted water. Bring to a boil and cook for about 25 minutes, or until fork-tender. Drain, cool enough to handle, peel, and dice into bite-sized pieces.
- Cook the ground beef in a large soup pot until browned and cooked through. Drain excess grease and set aside. Cook the bacon until crisp, then drain and crumble.
- Melt 2 tbs of the butter in the soup pot. Add the onion, carrots, and celery and cook until softened. If using corn instead of carrots, add it later with the potatoes. Stir in the basil and parsley.
- Pour in the chicken broth. Add the cooked potatoes, browned ground beef, and bacon. Stir well.
- In a separate saucepan, melt the remaining butter. Whisk in the flour and cook, stirring, until smooth and bubbly. Add a little more butter if needed to make a smooth roux.
- Stir the roux into the soup. Bring to a boil and cook for 2 minutes, stirring frequently.
- Reduce the heat to low. Stir in the shredded cheddar, milk, salt, and black pepper. Cook gently, stirring, until the cheese melts. Do not boil vigorously.
- Remove from the heat and stir in the sour cream. Taste and adjust the seasonings. Serve warm with pumpernickel bread.
