Description
A rich, creamy, and savory winter comfort soup that combines ground beef, russet potatoes, and cheddar cheese with classic burger toppings like bacon and pickles.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 large russet potatoes (about 1.5 lbs / 700g), peeled and cubed
- 4 cups chicken or beef broth (low-sodium)
- 1 cup heavy cream
- 1 lb ground beef (80/20 blend)
- 2 cups sharp cheddar cheese, shredded
- 1 can (10.75 oz) cheddar cheese soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 6 slices bacon, cooked and crumbled (for topping)
- ½ cup pickle chips, chopped (for topping)
- 1 medium tomato, diced (for topping)
- 2 stalks green onions, sliced (for topping)
Instructions
- Prep ingredients: Dice onion, mince garlic, peel and cube potatoes into ½-inch pieces, grate cheese, and cook bacon.
- Brown the beef in a large skillet over medium-high heat until no pink remains. Drain excess grease if desired, leaving about a tablespoon for flavor. Set aside.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute.
- Add cubed potatoes to the pot with onions. Pour in broth and scrape up browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until potatoes are fork-tender.
- Stir in the browned beef, Worcestershire sauce, and Dijon mustard. Simmer for 2-3 minutes. Season with salt and pepper to taste.
- Reduce heat to low. Stir in heavy cream and the can of cheddar cheese soup. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Do not boil.
- Remove from heat. Stir in diced tomatoes and half of the green onions.
- Ladle into bowls and top with crispy bacon, pickle chips, and remaining green onions. Serve immediately.
Notes
Russet potatoes are preferred as they break down to thicken the soup naturally. Shred your own cheese to prevent graininess caused by anti-caking agents. Add cheese off the heat or on very low heat to prevent separation. This soup does not freeze well due to the dairy; store in the 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: 650
- Sugar: 5
- Sodium: 980
- Fat: 42
- Saturated Fat: 22
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: cheeseburger soup, potato soup, comfort food, winter recipe, cheesy soup, ground beef soup, family dinner