The bacon starts crackling before the potatoes ever hit the pot, and those browned bits are what make this feel like more than beef and potatoes in broth. I cook the ground beef in the same Dutch oven, then let the onion and garlic pick up what’s left behind. This loaded hamburger potato soup with cheddar gets its body from a quick flour-and-broth base, not a long list of extras, so each spoonful tastes hearty without turning heavy.
Russet potatoes soften right into that savory broth while still holding their shape when you cut them evenly. I finish the pot with whole milk and sharp cheddar, then give each bowl a proper topping of bacon, sour cream, more cheddar, and green onion. The soup is creamy, the beef makes it filling, and the crisp bacon on top brings a salty bite to every warm, cheesy bowl.
Kitchen Note
After the bacon comes out, leave about a tablespoon of drippings in the pot before adding the beef. That gives the onion a flavorful base without leaving the finished soup greasy.
Save this loaded hamburger potato soup with cheddar for a cozy bowl of creamy potatoes, savory beef, and crisp bacon.
Why the Flour Goes In Before the Broth
A thin potato soup usually needs more than extra cheese to feel satisfying. Here, the flour gives the broth a little structure before the potatoes begin releasing their starch, so the finished soup has a creamy body instead of feeling like separate pieces floating in liquid. Cooking the flour briefly in the onion and beef mixture also helps it blend in without leaving a raw, pasty taste.
Pouring the broth in gradually is what keeps that base smooth. A big splash all at once can leave small floury lumps that are hard to work out later, while steady stirring lets the broth loosen the mixture evenly. The russets do their part as they simmer, but they aren’t being asked to carry the whole job of thickening the soup. That balance leaves the potato cubes tender and the broth rich enough to cling to a spoon.
What Each Ingredient Adds to This Beef-and-Potato Soup
- Bacon — It seasons the pot as it cooks and gives the bowls a crisp, salty topping. Let it cook until crisp so it keeps some crunch when served.
- Ground beef — Beef gives the soup its savory, substantial base. Breaking it into small pieces as it browns makes it easier to get a bit of beef in each spoonful.
- Yellow onion and garlic — These build flavor in the same pot as the meat. A fresh onion that feels firm is all you need; finely minced garlic blends into the base quickly.
- All-purpose flour and low-sodium beef broth — Flour thickens the broth, while the low-sodium kind gives you more control over the final seasoning. Regular broth can make the soup saltier, so taste before adding any extra salt.
- Russet potatoes — Their starch helps give the soup body as they cook. Cut the cubes evenly so they soften at about the same time, and peel them for the tender texture this soup is meant to have.
- Whole milk and sharp cheddar — Whole milk brings a creamy finish, and sharp cheddar gives the soup a distinct cheese flavor. A good sharp cheddar matters more here than an expensive broth because its flavor comes through clearly.
- Sour cream and green onions — Sour cream adds a cool, tangy contrast to the rich soup; green onions add a fresh, mild bite. Slice the onions thinly so they’re easy to catch on a spoon.
- Smoked paprika — It adds a gentle smoky note that plays well with the bacon. Keep it measured; too much can take over the beef and cheddar.
Building the Soup in the Same Pot
Crisp the Bacon, Then Brown the Beef
Set a 6-quart Dutch oven over medium heat and cook the chopped bacon, stirring occasionally, until crisp, about 6 to 8 minutes. Transfer it to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot. Add the ground beef and break it into small pieces as it cooks. Brown it for 6 to 8 minutes, until it reaches 160°F, then drain excess fat if needed.
Soften the Aromatics and Smooth the Base
Add the diced onion to the beef and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 30 seconds; it should smell fragrant, not toasted. Sprinkle in the flour and stir for 1 minute so it coats the mixture. Gradually stir in the beef broth, working out any lumps as the base turns smooth.
Simmer Until the Russets Yield Easily
Add the cubed potatoes, kosher salt, black pepper, and smoked paprika. Bring the pot to a boil, then cover it and simmer over medium-low heat for 15 to 20 minutes. Check a few potato cubes with a fork; they should be tender all the way through without collapsing into the broth. If they still feel firm in the center, give them a little more time.
Finish with Milk, Cheddar, and Bacon
Stir in the whole milk and bring the soup to a gentle simmer. Take the pot off the heat before stirring in 1 1/2 cups of cheddar and half of the cooked bacon. Stir until the cheese melts into the broth. Ladle the soup into bowls and finish with the remaining cheddar and bacon, sour cream, and green onions.
Small Changes That Shift the Smoke and Texture
Make the soup less smoky
Leave out the smoked paprika for a milder, more beef-and-cheddar-forward pot. The bacon still brings a little smokiness, but the soup’s seasoning will taste less pronounced.
Stir all the cheddar into the soup
For a more uniform cheesy finish, stir all of the cheddar into the pot after taking it off the heat instead of saving some for the bowls. You’ll lose the distinct layer of cheddar on top, but the broth will taste cheesier throughout.
Make the potato texture thicker
Once the potatoes are fork-tender, mash a few against the side of the pot before stirring in the milk. The soup will be thicker and less chunky, while the remaining potato cubes still give it some texture.
Storage and Reheating
- Refrigerator: Keep leftovers in an airtight container for 3 to 4 days. The potatoes soften and the soup thickens as it sits.
- Freezer: It can be frozen in airtight portions for up to 2 months, but the potatoes may turn mealy and the dairy may separate as it thaws. Thaw it in the refrigerator for the best result.
- Reheating: Warm it gently in a saucepan, stirring often, until it reaches 165°F. Avoid a hard boil, which can make the dairy and cheese separate.
Questions That Come Up When Making This Soup
Loaded Hamburger Potato Soup with Cheddar
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes.
- Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
- Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F, 6 to 8 minutes; drain excess fat if needed.
- Add the onion and cook until softened, about 4 minutes.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook, stirring, for 1 minute.
- Gradually stir in the broth until smooth.
- Add the potatoes, salt, pepper, and smoked paprika, then bring to a boil.
- Cover and simmer over medium-low heat until the potatoes are fork-tender, 15 to 20 minutes.
- Stir in the milk and bring the soup to a gentle simmer.
- Remove the pot from the heat and stir in 1 1/2 cups of the cheddar and half of the cooked bacon until the cheese melts.
- Ladle the soup into bowls.
- Top with the remaining cheddar and bacon, sour cream, and green onions.
