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Easy Loaded Cheeseburger Potato Soup: Best One-Pot Recipe

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This easy loaded cheeseburger potato soup brings together all the flavors of a classic cheeseburger in a warm, creamy, one-pot meal. It’s the perfect comfort food for busy weeknights, made with simple ingredients and ready in about 45 minutes.

Ingredients

Scale
  • 1 lb (450g) 80/20 ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs (about 900g) Russet potatoes, peeled and cut into ½-inch cubes
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • 4 oz (113g) cream cheese, softened
  • 4 slices bacon, cooked and crumbled
  • ½ cup chopped dill pickles
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, chopped green onions, sour cream

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
  2. Add ground beef to the pot with the hot bacon fat. Break it up and cook until nicely browned, about 6-8 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  3. Add diced onion to the pot and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in Worcestershire sauce and yellow mustard. Cook for 1 minute, scraping up browned bits from the bottom of the pot.
  5. Add cubed potatoes and chicken broth. Stir together. Increase heat to high and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  7. Remove pot from heat. Using a potato masher, gently mash some of the potatoes (about 8-10 mashes) to thicken the soup while leaving some chunks.
  8. Return pot to low heat. Add softened cream cheese and stir until completely melted. Slowly pour in milk while stirring constantly. Warm through for 2-3 minutes without boiling.
  9. Gradually add shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next.
  10. Stir in chopped dill pickles. Season with salt and black pepper to taste.
  11. Ladle into bowls and top with crumbled bacon, extra cheese, chopped pickles, and green onions if desired. Serve hot.

Notes

Don’t skip browning the beef for maximum flavor. Always shred your own cheese for smooth melting. Keep heat low when adding dairy to prevent curdling. Season at the end to avoid over-salting. For thicker soup, mash more potatoes; for thinner, add more broth or milk. This soup stores well in the refrigerator for up to 4 days but is not recommended for freezing due to texture changes.

Nutrition

Keywords: cheeseburger soup, potato soup, loaded potato soup, one-pot meal, comfort food, easy dinner, ground beef recipe, creamy soup

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