Description

A hearty, creamy soup that tastes like a cheeseburger and loaded baked potato, perfect for tailgating or feeding a crowd. It stays thick and flavorful without congealing.

Ingredients

Scale

1.5 pounds ground beef (80/20 lean-to-fat ratio)
6 slices thick-cut bacon
1 large yellow onion, diced
4 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
4 cups low-sodium chicken broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and black pepper to taste
Optional: ½ cup chopped pickles, 2 tablespoons ketchup, 2 stalks green onions sliced

Instructions

Dice the onion, mince the garlic, and peel and dice the potatoes. Rinse the diced potatoes in a colander under cold water to remove excess starch and set aside.
In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside, keeping half for later. Reserve the bacon grease in the pan.
In the same skillet with the bacon grease, brown the ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Drain excess fat if necessary, leaving about 1 tablespoon. Transfer the beef to a large Dutch oven or stockpot.
In the pot with the beef, add a splash of olive oil if needed. Sauté the diced onions for 2-3 minutes until soft, then add the garlic and cook for 1 minute until fragrant.
Add the diced potatoes, chicken broth, Dijon mustard, Worcestershire sauce, smoked paprika, and Italian seasoning to the pot. Stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
Remove the pot from heat. Stir in the heavy cream gradually, then add the shredded cheddar cheese a handful at a time, stirring constantly until melted. Do not boil after adding cheese.
Taste and adjust seasoning with salt and pepper. Stir in half of the crumbled bacon. Serve hot, topped with remaining bacon, extra cheese, and green onions.

Notes

Rinse potatoes to prevent gloopy texture. Shred your own cheese to avoid anti-caking agents. Remove pot from heat before adding cheese to prevent separation. This soup does not freeze well due to dairy content. Store in 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: 520
Sugar: 4
Sodium: 680
Fat: 28
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 28

Keywords: cheeseburger soup, potato soup, tailgate recipe, football food, bacon soup, comfort food, slow cooker soup, game day food