Bacon Hamburger Potato Soup – Cozy, Hearty, and Weeknight-Friendly

This is the kind of soup that makes the whole kitchen smell inviting. Crispy bacon, seasoned ground beef, and tender potatoes simmer together in a creamy broth that tastes like your favorite diner burger and fries—just in a bowl. It’s simple comfort food you can make on a busy night, yet it feels special enough for a cozy weekend.

No fussy steps, no fancy ingredients—just hearty, reliable flavor that satisfies everyone at the table.

Why This Recipe Works

This soup brings together familiar flavors and textures in a way that just makes sense. The bacon renders flavorful fat that seasons the onions, garlic, and beef, creating a rich base without extra fuss. Potatoes add body and creaminess as they simmer, while a touch of cream or milk smooths everything out. A few pantry spices keep it savory but balanced.

The result is a one-pot meal that tastes slow-cooked, even if you whip it up in under an hour.

What You’ll Need

• 6 slices thick-cut bacon, chopped
• 1 pound ground beef (80/20 or 85/15 works well)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups potatoes, peeled and diced small (Yukon Gold or Russet)
• 4 cups low-sodium beef broth (or chicken broth)
• 1 cup milk or half-and-half (use heavy cream for extra richness)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (optional, for topping or stirring in)
• 2 green onions, sliced (for garnish)

Step-by-Step Instructions

1. Crisp the bacon. In a large pot or Dutch oven, cook the chopped bacon over medium heat until browned and crispy. Transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.
2. Brown the beef. Add the ground beef to the pot.

   Season with a pinch of salt and pepper, then cook until browned, breaking it into small crumbles. If there’s excess grease, spoon some off, leaving enough to coat the onions.

3. Sauté the aromatics. Add the diced onion to the beef and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

   Sprinkle in the smoked paprika and thyme to bloom the spices.

4. Build a quick roux. Push the beef mixture to one side. Add the butter to the empty space. When melted, stir in the flour and cook 1 minute, then mix it into the beef and onions.

   This helps thicken the soup later.

5. Add potatoes and broth. Stir in the diced potatoes and pour in the beef broth. Add the Worcestershire sauce. Bring to a boil, then reduce to a simmer.

   Cook 12–15 minutes, or until the potatoes are tender when pierced with a fork.

6. Stir in dairy. Reduce heat to low. Stir in the milk or half-and-half. Let it warm through gently for 2–3 minutes; avoid boiling to prevent curdling.

   Adjust thickness—add a splash more milk if you want it looser.

7. Season and finish. Taste and add salt and pepper as needed. Stir in half the crispy bacon and, if using, a handful of cheddar for a cheeseburger vibe. Save some bacon and cheese for topping.
8. Serve. Ladle into bowls and top with remaining bacon, cheddar, and sliced green onions.

   Serve with crusty bread or a simple side salad.

Keeping It Fresh

This soup holds up well for a few days and often tastes better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen if needed.

If you plan to freeze, skip the dairy during cooking; freeze the base for up to 2 months, then add milk or cream when reheating to keep the texture silky.

Health Benefits

• Protein-rich: Ground beef provides iron, zinc, and B vitamins that support energy and metabolism.
• Potassium from potatoes: Potatoes offer potassium and fiber, especially if you keep the skin on for extra nutrients.
• Customizable fat levels: Using 85/15 beef and milk instead of heavy cream keeps it satisfying without being overly rich.
• Balanced meal in a bowl: Protein, carbohydrates, and fats work together to keep you full and warm on chilly days.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the soup to split. Keep it at a gentle simmer or lower once milk or cream is in.
• Skipping the roux: The butter-flour step helps create a creamy, cohesive texture. Without it, the soup may feel thin.
• Underseasoning: Potatoes absorb salt.

  Taste before serving and adjust with salt, pepper, and a touch more Worcestershire if needed.

• Overcrowding the pot while browning: If the beef steams instead of browns, you’ll miss out on flavor. Brown in batches if necessary.
• Cutting potatoes too large: Larger chunks take longer to cook and may throw off timing. Aim for a uniform small dice for even tenderness.

Recipe Variations

• Cheeseburger Style: Stir in 1–2 cups shredded cheddar and a spoonful of ketchup and mustard.

  Top with diced pickles for a fun twist.

• Loaded Baked Potato: Swap beef for extra bacon, add sour cream and cheddar, and garnish with chives.
• Spicy Southwest: Add chili powder, cumin, and diced green chiles. Use pepper jack cheese and finish with cilantro and lime.
• Veggie Boost: Stir in diced carrots and celery with the onions, and add a handful of corn near the end for sweetness.
• Lighter Version: Use lean ground turkey, skip the roux, and blend a cup of the soup to thicken naturally. Use milk instead of cream.
• Gluten-Free: Replace the flour with cornstarch.

  Mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in at the end until thickened.

FAQ

Can I make this in a slow cooker?

Yes. Brown the bacon and beef first for best flavor, then add everything except the dairy to the slow cooker. Cook on low for 5–6 hours or high for 2–3 hours, until potatoes are tender.

Stir in milk or cream during the last 20–30 minutes.

What potatoes work best?

Yukon Golds hold their shape and give a naturally creamy texture. Russets are great too, but they break down more, which can make the soup thicker. Use what you have; just keep the dice consistent.

How can I make it thicker?

Let it simmer uncovered a bit longer, or mash a few potatoes in the pot.

You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until it thickens.

Can I skip the bacon?

Yes. Use 1 tablespoon olive oil to sauté the onion and brown the beef. For smoky flavor, keep the smoked paprika or add a pinch of liquid smoke.

What cheese melts best?

Freshly shredded cheddar melts smoothly and adds sharpness.

Monterey Jack or Colby work well too. Avoid pre-shredded cheese if possible, as anti-caking agents can affect texture.

How do I avoid greasy soup?

Drain excess fat after browning the beef, leaving just enough to coat the aromatics. Using 85/15 beef is a good balance.

Skim any surface fat before serving if needed.

Can I make it dairy-free?

Yes. Use a creamy unsweetened oat or cashew milk and skip the cheese. Thicken with a cornstarch slurry instead of a roux made with butter and flour.

Is this freezer-friendly?

It is, with a tweak.

Freeze the soup before adding dairy, then stir in milk or cream after reheating. This helps prevent separation and maintains a creamy texture.

Wrapping Up

Bacon Hamburger Potato Soup delivers everything you want in a cozy bowl—savory, creamy, and deeply satisfying. It’s straightforward to make, easy to customize, and friendly to both weeknights and leftovers.

Keep the ingredients on hand, and you’ll have a reliable crowd-pleaser whenever the craving hits. Serve it hot, top it well, and enjoy that comforting first spoonful every time.