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Creamy Bacon Cheeseburger Potato Soup

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A cozy, creamy potato soup packed with smoky bacon, sharp cheddar cheese, and tender potatoes, delivering the comforting flavors of a cheeseburger in a warm, hearty bowl.

Ingredients

Scale
  • 8 slices thick-cut bacon, chopped
  • 4 medium russet potatoes (about 2 pounds), peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (950 ml)
  • 2 cups whole milk (475 ml)
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 stalks green onions, thinly sliced
  • Optional toppings: extra shredded cheese, crispy bacon bits, sour cream

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and melt. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion and garlic mixture. Stir constantly for about 2 minutes to cook out raw flour taste and form a thick paste.
  4. Slowly pour in chicken broth while stirring continuously to avoid lumps. Add diced potatoes and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes or until potatoes are tender.
  5. Lower heat to low and stir in milk and cream cheese until smooth and creamy. Heat gently without boiling.
  6. Fold in shredded cheddar cheese and cooked bacon bits, reserving some for garnish. Season with salt and pepper to taste.
  7. Remove from heat and let soup sit for a few minutes to thicken slightly. Garnish with sliced green onions and reserved bacon and cheese before serving.

Notes

Do not discard bacon fat; it adds smoky depth. Cook flour with butter and bacon fat properly to avoid thin or pasty soup. Add dairy on low heat to prevent curdling. Adjust salt gradually due to salty cheddar and bacon. For thicker soup, mash some potatoes against the pot side. For thinner, add more broth or milk. Soup rests well and flavors deepen overnight. Freeze without cheese and bacon; add fresh when reheating.

Nutrition

Keywords: potato soup, bacon soup, cheeseburger soup, creamy soup, comfort food, easy soup recipe, one pot soup

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