Loaded Potato Hamburger Soup – Cozy, Hearty, and Weeknight Friendly
This soup tastes like a loaded baked potato met a juicy cheeseburger in the best way. It’s thick, creamy, and full of savory flavor without being heavy or fussy. Everything cooks in one pot, so cleanup is simple.
The ingredients are familiar, budget-friendly, and easy to find. If you’re craving comfort food that still feels balanced, this is a go-to.
Loaded Potato Hamburger Soup - Cozy, Hearty, and Weeknight Friendly
Ingredients
Method
- Crisp the bacon. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.Transfer to a paper towel–lined plate. Leave about 2 tablespoons of the bacon fat in the pot, discarding the rest.
- Brown the beef. Add ground beef to the pot. Season with salt and pepper.Cook, breaking it up, until browned. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
- Sauté the aromatics. Add butter, diced onion, carrots, and celery. Cook 4–5 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Build the base. Sprinkle flour over the mixture and stir for 1 minute to cook off the raw taste. Add smoked paprika and thyme. Pour in Worcestershire and broth while whisking to avoid lumps.
- Add potatoes and simmer. Stir in peeled, diced potatoes and the bay leaf.Bring to a simmer, cover partially, and cook 12–15 minutes until potatoes are tender but not falling apart. Stir occasionally so nothing sticks.
- Creamy finish. Reduce heat to low. Stir in milk or half-and-half and heavy cream.Warm gently; don’t boil. Remove the bay leaf.
- Cheesy and loaded. Off the heat, stir in shredded cheddar until melted and smooth. Add a dollop of sour cream and mix until creamy.Taste and adjust salt and pepper. If you want more “burger” notes, add a splash of Worcestershire or a tiny bit of mustard.
- Serve and top. Ladle into bowls. Top with crispy bacon, extra cheddar, and sliced scallions or chives.Add hot sauce if you like some heat.
Why This Recipe Works
This recipe builds flavor in layers, starting with browning the beef and sautéing aromatics. Potatoes cook right in the broth, releasing starch that naturally thickens the soup.
A small amount of flour and cream creates a silky texture without making it gloopy. Cheddar, bacon, and scallions add that “loaded potato” vibe while the beef brings classic burger depth. It’s the perfect mix of hearty and creamy, with just enough texture to keep every bite interesting.
Shopping List
- Ground beef (85–90% lean)
- Bacon (thick-cut preferred)
- Russet or Yukon Gold potatoes (peeled and diced)
- Yellow onion (diced)
- Garlic (minced)
- Carrots (diced, optional for sweetness)
- Celery (diced, optional for balance)
- Unsalted butter
- All-purpose flour
- Beef broth (or chicken broth)
- Milk or half-and-half
- Heavy cream (for richness)
- Sharp cheddar cheese (freshly grated)
- Sour cream
- Worcestershire sauce
- Smoked paprika
- Dried thyme
- Bay leaf
- Kosher salt and black pepper
- Scallions or chives (sliced, for topping)
- Optional add-ins: hot sauce, mustard, corn, peas
Instructions
- Crisp the bacon. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.Transfer to a paper towel–lined plate. Leave about 2 tablespoons of the bacon fat in the pot, discarding the rest.
- Brown the beef. Add ground beef to the pot. Season with salt and pepper.Cook, breaking it up, until browned. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
- Sauté the aromatics. Add butter, diced onion, carrots, and celery. Cook 4–5 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Build the base. Sprinkle flour over the mixture and stir for 1 minute to cook off the raw taste. Add smoked paprika and thyme. Pour in Worcestershire and broth while whisking to avoid lumps.
- Add potatoes and simmer. Stir in peeled, diced potatoes and the bay leaf.Bring to a simmer, cover partially, and cook 12–15 minutes until potatoes are tender but not falling apart. Stir occasionally so nothing sticks.
- Creamy finish. Reduce heat to low. Stir in milk or half-and-half and heavy cream.Warm gently; don’t boil. Remove the bay leaf.
- Cheesy and loaded. Off the heat, stir in shredded cheddar until melted and smooth. Add a dollop of sour cream and mix until creamy.Taste and adjust salt and pepper. If you want more “burger” notes, add a splash of Worcestershire or a tiny bit of mustard.
- Serve and top. Ladle into bowls. Top with crispy bacon, extra cheddar, and sliced scallions or chives.Add hot sauce if you like some heat.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for 3–4 days. The soup will thicken as it chills.
- Reheat: Warm gently on the stove over low heat, adding a splash of broth or milk to loosen. Avoid boiling to prevent the dairy from separating.
- Freezer: Because of the dairy and potatoes, freezing can affect texture.If you plan to freeze, cook the soup up to the simmer step, skip the dairy, cool, and freeze up to 2 months. Add the milk, cream, cheese, and sour cream after reheating.
Benefits of This Recipe
- One-pot convenience: Minimal dishes and maximum flavor.
- Affordable ingredients: Uses pantry staples and budget-friendly produce.
- Kid-friendly: Familiar flavors with a cozy, creamy texture.
- Flexible: Easy to tweak for different diets or preferences.
- Meal-prep friendly: Keeps well for several days and reheats nicely.
Common Mistakes to Avoid
- Boiling after adding dairy: This can cause curdling. Keep the heat low once milk and cream go in.
- Overcooking the potatoes: Dice evenly and simmer gently to keep them tender but intact.
- Skipping the flour step: Cooking the flour for a minute prevents a raw taste and helps the soup thicken properly.
- Using pre-shredded cheese: It often has anti-caking agents that don’t melt as well.Freshly grated melts smoother.
- Under-seasoning: Taste at the end. Potatoes and dairy dull flavors, so a final pinch of salt and pepper matters.
Recipe Variations
- Lighter version: Use 93% lean beef or ground turkey, swap half the potatoes for cauliflower, and go with milk instead of cream.
- Smoky Southwest: Add chili powder, cumin, and a little chipotle in adobo. Stir in corn and black beans.Top with pepper jack and cilantro.
- Bistro style: Use thyme and a splash of dry white wine, then finish with Gruyère instead of cheddar.
- Vegetarian: Skip beef and bacon. Use plant-based crumbles and veggie broth, or double the potatoes and add mushrooms for umami.
- Loaded breakfast twist: Swap beef for breakfast sausage and finish with a fried or soft-poached egg on top.
- Gluten-free: Replace flour with a cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water) added at the end.
- Slow cooker: Brown beef and aromatics first, then transfer to the slow cooker with potatoes and broth. Cook on Low 6–7 hours or High 3–4.Stir in dairy and cheese at the end.
FAQ
Can I make this without bacon?
Yes. The soup is still delicious. Add a teaspoon of smoked paprika or a dash of liquid smoke to replace the smoky note, and use a bit more butter or olive oil to sauté.
What potatoes work best?
Russet potatoes help thicken the soup thanks to their starch.
Yukon Golds hold their shape better and stay creamy. Either works; use what you have or mix both.
How do I thicken the soup more?
Mash a few potatoes against the side of the pot, or simmer uncovered for a few extra minutes. You can also add a small cornstarch slurry for a quick boost.
My soup curdled—what happened?
It likely boiled after adding dairy.
Keep the heat low and add the cheese off the heat. If it separates, whisk in a splash of warm milk to smooth it out.
Can I use pre-cooked or leftover potatoes?
Yes, but add them later in the simmer to avoid mushiness. You may need less thickening since cooked potatoes release less starch.
Is there a way to make it spicier?
Add hot sauce, crushed red pepper, or diced jalapeños when sautéing the onions.
Pepper jack cheese also adds a gentle kick.
What cheese melts best here?
Sharp cheddar brings bold flavor and melts well when freshly grated. Monterey Jack, Colby, or Gruyère are great alternatives.
Can I make it ahead?
Absolutely. Make it up to 2 days ahead.
Reheat gently and add a splash of broth or milk to loosen. Add fresh toppings right before serving.
Wrapping Up
Loaded Potato Hamburger Soup gives you the comfort of a baked potato and the flavor of a burger in one cozy bowl. It’s simple to make, easy to customize, and perfect for busy nights.
Keep the toppings handy, taste as you go, and enjoy a hearty meal that satisfies everyone at the table.
