Creamy Cheeseburger Potato Soup
This rich and cheesy soup combines ground beef, crispy bacon, tender potatoes, and Velveeta cheese for a warm, comforting dish. Creamy Cheeseburger Potato Soup is perfect for a hearty meal and is guaranteed to become a family favorite.
Table of Contents
Chef’s Tips
- Meat Substitutions: You can swap ground beef for ground turkey, chicken, or even plant-based crumbles to suit dietary preferences.
- Velveeta Alternative: If Velveeta isn’t your style, substitute with cream cheese for a similar creamy texture. Avoid harder cheeses, as they won’t melt smoothly.
- Add a Kick: Stir in some chopped jalapeños or a pinch of red chili flakes for a spicy twist.
- Boost Nutrition: Add extra vegetables like mushrooms, bell peppers, or corn to make the soup more nutritious and colorful.
- Freezing Tips: Potatoes can become grainy when frozen for too long. If freezing, aim to consume the soup within 1-2 months for the best texture.
Ingredients
- Proteins:
- ½ pound bacon, cut into ¼-inch pieces
- 1 pound ground beef
- Vegetables and Aromatics:
- ½ medium onion, peeled and diced
- 6 medium russet potatoes, peeled and diced
- 1 clove garlic, minced
- Seasonings:
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- Base and Thickener:
- ¼ cup butter
- 4 cups chicken broth
- 2 cups milk
- 2 tablespoons cornstarch
- Cheese:
- 8 ounces Velveeta cheese, cut into ½-inch cubes
Substitutions
- Potatoes: Yukon Gold potatoes can be used for a creamier texture.
- Chicken Broth: Swap with vegetable broth for a vegetarian version (omit the meat).
- Milk: Use half-and-half for a richer soup, or substitute with a non-dairy milk like oat milk for a dairy-free option.
- Velveeta: Use a combination of cream cheese and shredded cheddar for a homemade cheesy flavor.
Instructions
- Prepare Ingredients: Gather all ingredients. Peel and dice the potatoes, and chop the bacon and onion.
- Cook Bacon: In a medium pan, cook the bacon over medium heat until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set it aside. Drain the grease.
- Cook Beef: Add the ground beef to the same pan, breaking it into small pieces as it cooks. Cook until browned, then drain the grease and set aside.
- Sauté Aromatics: Increase the heat to medium-high and add the onion to the pan. Cook for about 5 minutes until softened. Stir in the butter, garlic, parsley, basil, salt, and pepper. Sauté for 2 minutes.
- Simmer Potatoes: Reduce the heat to low. In a large pot or Dutch oven, add the cooked bacon, ground beef, potatoes, and chicken broth. Cover and simmer for 15 minutes, or until the potatoes are tender.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until dissolved. Gradually stir the mixture into the soup.
- Add Cheese: Add the Velveeta cubes and stir until fully melted and incorporated into the soup.
- Serve: Ladle the soup into bowls and serve hot. Garnish with diced green onions, shredded cheese, or crispy bacon bits if desired.
FAQs
Yes! Brown the bacon and ground beef before adding them to the slow cooker. Combine all ingredients except the cornstarch, milk, and cheese. Cook on high for 3 hours or low for 6 hours. Add the cornstarch-milk mixture and cheese in the last 30 minutes.
Yes, but the potatoes may become slightly grainy after freezing. Store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.
Yes! Omit the bacon and ground beef. Add extra veggies like corn, mushrooms, or bell peppers for texture and flavor. Use vegetable broth instead of chicken broth.
Pair it with crusty bread, a side salad, or garlic toast for a complete meal.
Enjoy this creamy, cheesy soup as the ultimate comfort food for chilly nights!
Creamy Cheeseburger Potato Soup
Ingredients
- ½ pound Bacon cut into ¼ inch pieces
- 1 pound Ground Beef
- ½ medium Onion peeled and diced
- ¼ cup Butter
- 1 clove Garlic minced
- 1 tsp dried Parsley
- 1 tsp dried Basil
- ½ tsp Salt
- ½ tsp coarsely ground Black Pepper
- 6 medium Russet Potatoes peeled and diced
- 4 cups Chicken Broth
- 2 cups Milk
- 2 tbsp Cornstarch
- 8 ounces Velvetta Cheese cut into ½ inch cubes
Instructions
- Gather your ingredients.
- Add bacon to a medium pan, and cook over medium heat until crispy, stirring as needed.
- Remove bacon, and drain grease.
- Add the ground beef, break into pieces, and cook until browned. Drain grease.
- Raise heat to medium-high, then add the onion, and cook for about 5 minutes.
- Add the butter, then stir in minced garlic, and the rest of the seasonings. Allow to saute for 2 minutes.
- Reduce the temperature to low, then add the cooked bacon, potatoes and chicken broth. Cover and simmer for 15 minutes, or until potatoes are tender.
- Add the cornstarch to the milk, and whisk until dissolved. Stir into the soup.
- Add the cheese, and stir until melted.
- Serve hot, and enjoy! Garnish with diced green onions if desired.
Nutrition values are estimates, for exact values consult a nutritionist.
