Description
A rich, creamy, and comforting one-pot soup that combines the flavors of a loaded cheeseburger with tender potatoes. Perfect for busy weeknights, this meal is ready in 30 minutes and uses simple pantry staples.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 3 medium Russet potatoes, peeled and diced into ½-inch cubes
- 2 cups sharp cheddar cheese, shredded
- ½ cup bacon bits, crumbled (or cooked crispy bacon)
- ½ cup dill pickles, finely diced
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper, freshly cracked
- Salt, to taste
- Optional garnishes: green onions, chives, sour cream
Instructions
- Prep ingredients: Dice onions, mince garlic, peel and dice potatoes into ½-inch cubes, and shred the cheese.
- In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
- Add ground beef to the skillet with the bacon fat. Break it up and cook until browned with no pink remaining. Set aside.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Pour in chicken broth and bring to a gentle simmer. Add diced potatoes, garlic powder, onion powder, and black pepper.
- Simmer for 10-12 minutes until potatoes are tender when pierced with a fork.
- Stir in the cooked beef, bacon bits, diced pickles, mustard, and ketchup. Simmer for 2 minutes to meld flavors.
- Reduce heat to low. Slowly pour in heavy cream, stirring constantly. Warm through for 2 minutes without boiling.
- Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Adjust consistency with extra broth or cream if needed.
- Ladle into bowls and top with reserved bacon bits, green onions, chives, or sour cream. Serve immediately.
Notes
Shred your own cheese to avoid anti-caking agents that make the soup grainy. Keep heat low when adding cheese to prevent separation. For a lighter version, use half-and-half and reduce cheese. The soup thickens in the fridge; add a splash of milk or broth when reheating. Do not freeze as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: cheeseburger potato soup, weeknight dinner, one pot meal, comfort food, quick soup, family friendly, 30 minute meals