Description
A rich, savory, and deeply satisfying one-pot soup that combines tender russet potatoes, savory ground beef, sharp cheddar cheese, and crispy bacon. Ready in under 45 minutes, this comfort food dish is perfect for weeknight dinners.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20 fat ratio)
- 2 lbs russet potatoes, peeled and diced
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, shredded
- 6 strips bacon, cooked and crumbled
- 2 tbsp fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon, leaving 1 tablespoon of rendered fat in the pot.
- Add diced onion to the pot and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high. Add ground beef and break it up with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink, scraping up browned bits from the bottom.
- Add diced potatoes and chicken broth to the pot. Stir to combine, bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Remove about 1 cup of the potato and broth mixture and blend until smooth. Stir this back into the pot to thicken the soup naturally.
- Reduce heat to low. Stir in heavy cream and warm through for 2 minutes without boiling.
- Gradually stir in shredded cheddar cheese, a handful at a time, waiting for each addition to melt before adding more.
- Stir in half of the crispy bacon. Taste and add salt and black pepper as needed.
- Serve topped with remaining crispy bacon and fresh chives.
Notes
Grate your own cheese to ensure smooth melting; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Do not boil the soup after adding heavy cream to prevent separation. This soup does not freeze well due to the dairy and potatoes. If the soup is too thin, simmer uncovered or mash more potatoes. If too thick, add more broth.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: cheeseburger soup, potato soup, bacon soup, comfort food, one pot meal, creamy soup, quick dinner, russet potatoes, cheddar cheese