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Loaded Hamburger Potato Soup with Cheddar

Loaded hamburger potato soup is simmered with tender russet potatoes, ground beef, and smoky bacon, then finished with melted cheddar. Top each hearty bowl with sour cream, green onions, and extra bacon for a comforting dinner.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 6 bacon slices, chopped
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese shredded, divided
For the toppings
  • 0.75 cup sour cream
  • 3 green onions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. In a 6-quart Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes.
  2. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
  3. 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.
  4. Add the onion and cook until softened, about 4 minutes.
  5. Stir in the garlic and cook for 30 seconds.
  6. Sprinkle in the flour and cook, stirring, for 1 minute.
  7. Gradually stir in the broth until smooth.
  8. Add the potatoes, salt, pepper, and smoked paprika, then bring to a boil.
  9. Cover and simmer over medium-low heat until the potatoes are fork-tender, 15 to 20 minutes.
  10. Stir in the milk and bring the soup to a gentle simmer.
  11. 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.
Finish and serve
  1. Ladle the soup into bowls.
  2. Top with the remaining cheddar and bacon, sour cream, and green onions.

Notes

For the smoothest texture, shred the cheddar fresh and stir it in after removing the pot from the heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and potatoes may become grainy. For a lighter option, use lean ground turkey instead of ground beef.