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Cheesy Burger Potato Soup: The Ultimate Comfort Food Recipe

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Creamy, cheesy cheeseburger soup with ground beef, potatoes, cheddar cheese, and bacon. A comforting family favorite!

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of potato soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup cooked and crumbled bacon (about 6 slices)
  • 1/4 cup chopped fresh parsley, for garnish
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Optional toppings: sour cream, green onions, extra bacon

Instructions

  1. Brown the Beef and Aromatics: In a large pot or Dutch oven, cook ground beef over medium-high heat, breaking it up until browned. Drain excess grease.
  2. Add chopped onion and minced garlic. Cook for 5-7 minutes, until softened.
  3. Stir in Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Cook for 1 minute, stirring constantly.
  4. Build the Soup Base: Pour in beef broth and diced tomatoes (undrained). Stir to combine.
  5. Add condensed cream of mushroom soup and cream of potato soup. Stir well.
  6. Pour in milk. Stir until smooth.
  7. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for at least 20 minutes (30-40 minutes for best flavor).
  8. Add the Cheese and Bacon: Remove pot from heat. Stir in shredded cheddar cheese until melted and smooth.
  9. Add cooked and crumbled bacon, reserving some for topping if desired.
  10. Season with salt to taste.
  11. Serving and Garnishing: Ladle soup into bowls. Garnish with chopped fresh parsley, extra shredded cheddar cheese, and reserved crumbled bacon. Optional toppings: sour cream, green onions.

Notes

  • Add potatoes: If you want a chunkier soup, add diced potatoes (about 1-2 cups) along with the beef broth. Yukon gold or russet potatoes work well.
  • Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
  • Use different cheese: Try using a blend of cheddar and Monterey Jack, or even some pepper jack for a spicy kick.
  • Make it vegetarian: Substitute the ground beef with plant-based ground beef or lentils. Use vegetable broth instead of beef broth.
  • Slow cooker version: Brown the beef and onions as directed. Then, combine all ingredients (except the cheese and bacon) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and bacon before serving.
  • Instant Pot version: Brown the beef and onions using the sauté function. Then, add all ingredients (except the cheese and bacon) to the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the cheese and bacon before serving.
  • Add vegetables: Feel free to add other vegetables like carrots, celery, or corn to the soup. Add them along with the onions and garlic.
  • Make it lighter: Use skim milk or unsweetened almond milk instead of whole milk. You can also use reduced-fat cheese.
  • Make Ahead and Storage: This soup is even better the next day, as the flavors have more time to meld together.
  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing.
  • Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Find it online: https://mmmflavors.com/cheesy-burger-potato-soup/