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Creamy Loaded Cheeseburger Potato Soup

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This Creamy Loaded Cheeseburger Potato Soup combines the comforting flavors of a loaded baked potato and a classic cheeseburger into one rich, satisfying bowl. Ready in about 45 minutes, it’s the perfect easy weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor; drain excess fat)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup cream cheese, softened
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup cooked bacon, crumbled
  • ¼ cup dill pickles, chopped
  • ¼ cup green onions, sliced
  • Extra shredded cheddar cheese for topping

Instructions

  1. Cook the ground beef: Heat your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until browned. Leave about 1 tablespoon of fat in the pot for flavor. Transfer the cooked beef to a bowl and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add the olive oil and diced onion. Cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once incorporated, add the milk and heavy cream. Whisk until smooth.
  5. Add the potatoes: Stir in the diced potatoes, salt, pepper, smoked paprika, and cayenne if using. Bring to a gentle simmer, then reduce heat to medium-low and cook until potatoes are fork-tender, about 15-20 minutes. Stir occasionally.
  6. Add the cheeseburger flavors: Stir in the ketchup, yellow mustard, and Worcestershire sauce. Add the softened cream cheese and stir until completely melted and incorporated.
  7. Melt in the cheese: Reduce heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more.
  8. Return the beef: Stir the cooked ground beef back into the soup. Let it heat through for about 1 minute. Taste and adjust seasoning.
  9. Serve and top: Ladle the soup into bowls. Top with crumbled bacon, chopped pickles, sliced green onions, and extra shredded cheese. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Keep heat low when adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: cheeseburger soup, potato soup, loaded potato soup, creamy soup, ground beef soup, comfort food, easy dinner, weeknight meal

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