Description
This creamy beef bacon cheeseburger potato soup combines the heartiness of a cheeseburger with the comforting creaminess of a rich soup. It’s perfect for a family dinner or a cozy night in.
Ingredients
Scale
- 8 slices of thick-cut bacon, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 4 cups chicken broth (low sodium recommended)
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup sour cream
- ¼ cup chopped green onions or chives, for garnish
- Optional: additional cooked bacon, for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat for about 8-10 minutes, until it’s crispy and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Make sure not to burn the bacon, as it can quickly go from crispy to charred.
- In the same pot, add the finely diced onion and sauté in the bacon fat for about 4-5 minutes until it becomes translucent and fragrant. Stir occasionally to prevent sticking. You’ll know it’s ready when the onions are soft and starting to caramelize.
- Add the minced garlic and cook for an additional 1-2 minutes. The garlic should be fragrant but not browned, as burnt garlic can impart a bitter taste. Stir continuously to ensure it cooks evenly.
- Next, add the peeled and diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Once the potatoes are tender, use a potato masher to gently mash some of the potatoes in the pot, leaving some whole for texture. This will help thicken the soup while still providing bite-sized pieces of potato.
- Stir in the heavy cream, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, smoked paprika, and salt and pepper to taste. Allow the soup to heat through for about 5 minutes, stirring frequently. You’ll know it’s ready when it’s steaming hot and the flavors meld together beautifully.
- Remove the pot from heat and stir in 1 cup of the shredded sharp cheddar cheese until melted. Reserve the remaining cheese for topping. This step adds a rich, cheesy flavor that complements the soup perfectly.
- Before serving, stir in the sour cream for added creaminess and tang. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with the reserved cheddar cheese, crispy bacon bits, and chopped green onions or chives. Enjoy every creamy, cheesy bite!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: For the best flavor, use freshly grated cheddar cheese rather than pre-shredded. A common mistake is to skip the mashing step with the potatoes, which adds a creamy texture.