Description
A hearty, creamy soup that captures the flavors of a loaded cheeseburger, featuring ground beef, potatoes, cheddar cheese, bacon, and pickles. Ready in under an hour, it’s perfect for game days or cozy weeknight dinners.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1.5 pounds ground beef (80/20 lean-to-fat ratio)
- 4 cups low-sodium chicken broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup cooked bacon, crumbled (for topping)
- 3–4 stalks green onions, sliced (for topping)
- ½ cup dill pickles, finely chopped (for topping)
- Extra shredded cheese for topping
Instructions
- Prep vegetables and meat: Dice onion, carrots, celery, and potatoes. Mince garlic. Cook bacon until crispy, then drain and crumble, reserving some for topping. Brown ground beef in a skillet or pot, breaking it into crumbles, then drain excess grease.
- Sauté aromatics: In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Build the soup: Add browned beef to the pot. Sprinkle in mustard powder, dried parsley, salt, and pepper. Stir well. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat to low. Add diced potatoes.
- Simmer: Cook uncovered on low heat for 20-25 minutes until potatoes are tender. Mash some potatoes against the pot side for thickness if desired. Adjust seasoning.
- Add cream and cheese: Remove pot from heat and discard bay leaf. Stir in heavy cream. Gradually add shredded cheddar cheese, stirring constantly until melted. Adjust consistency with more broth or milk if needed.
- Serve: Ladle soup into bowls. Top with crumbled bacon, green onions, dill pickles, and extra cheese. Serve immediately.
Notes
Shred your own cheese to ensure smooth melting. Use bacon grease to sauté veggies for extra flavor. This soup freezes well if you omit the cream and cheese until reheating. For a lighter version, use ground turkey and half-and-half.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: cheeseburger soup, potato soup, football food, game day dinner, comfort food, loaded soup, family dinner, quick meals