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Creamy Cheeseburger Potato Soup Recipe Easy Perfect Bacon Cheddar Croutons

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A rich and creamy potato soup with cheeseburger flavors, crispy bacon, and sharp cheddar croutons, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced (about 1.5 lbs / 700 g)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (1 liter) low-sodium chicken broth or vegetable broth
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 pound (450 g) ground beef (85% lean recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 6 slices thick-cut bacon, chopped
  • 4 cups (about 100 g) cubed day-old bread (sourdough or country loaf)
  • 1 ½ cups (150 g) sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic. Chop the bacon into bite-sized pieces and cube the bread for croutons.
  2. In a large skillet over medium heat, fry the chopped bacon until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan. Set bacon aside for garnish.
  3. Add ground beef to the bacon fat in the skillet. Season with smoked paprika, salt, and pepper. Cook over medium-high heat, breaking up the meat, until browned and cooked through. Stir in Worcestershire sauce, then remove from heat and set aside.
  4. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook for another minute until fragrant.
  5. Add diced potatoes to the pot, then pour in chicken broth. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 25-30 minutes.
  6. Using an immersion blender, carefully puree about half the soup to create a creamy texture while keeping some chunks for bite. If using a regular blender, blend in batches and return to pot.
  7. Stir in milk and heavy cream. Heat gently without boiling and season with salt and pepper to taste. Adjust thickness by adding more broth or milk if needed.
  8. Fold cooked ground beef and half the crispy bacon into the soup. Heat through, then remove from heat.
  9. Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with melted butter, garlic powder, salt, and pepper. Spread on a baking sheet, then sprinkle shredded cheddar evenly over the top. Bake 10-15 minutes until croutons are golden and cheese is melted and bubbly.
  10. Ladle soup into bowls, top with cheddar croutons and remaining bacon pieces. Optionally, garnish with chopped chives or green onions.

Notes

If soup is too thick, add a splash of broth or milk while reheating. Keep cheddar croutons separate until serving to avoid sogginess. For vegetarian version, omit meat and bacon and add smoked paprika and liquid smoke. Use gluten-free bread and Worcestershire sauce for gluten-free adaptation.

Nutrition

Keywords: potato soup, cheeseburger soup, creamy soup, bacon cheddar croutons, comfort food, easy soup recipe, weeknight dinner

Find it online: https://twirltaste.com/creamy-cheeseburger-potato-soup-recipe-easy-perfect-bacon-cheddar-croutons/