Description

A hearty, creamy potato soup infused with cheeseburger flavors like ground beef, cheddar, bacon, and dill pickles. Designed specifically for meal prep, this soup reheats beautifully and improves in flavor over several days.

Ingredients

Scale

3 tablespoons unsalted butter
1 medium yellow onion, finely diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1.5 pounds ground beef (80/20 lean-to-fat ratio)
1.5 pounds red potatoes, diced into ½-inch cubes
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
6 slices bacon, cooked and crumbled
½ cup dill pickles, finely chopped
3 stalks green onions, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper to taste

Instructions

Prep ingredients: Dice potatoes, mince garlic, chop pickles, grate cheese, and measure spices.
In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Drain excess fat if desired. Remove beef to a plate. If using bacon, cook it in the same pan until crispy, then crumble and set aside with the beef.
In a large Dutch oven or stockpot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the onions and stir constantly for 1-2 minutes to create a roux.
Slowly pour in chicken broth while whisking to prevent lumps. Add diced potatoes, garlic powder, onion powder, paprika, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until potatoes are tender.
Stir in heavy cream and let warm through for 2 minutes (do not boil). Remove pot from heat.
Stir in cheddar cheese gradually until melted. Fold in the cooked beef, bacon, and dill pickles.
Let soup cool for 15 minutes before portioning into containers to prevent condensation. Garnish with green onions.

Notes

Cool soup to room temperature before sealing containers to prevent condensation. The soup thickens as it sits; add broth or milk when reheating if too thick. Do not boil after adding cheese to prevent graininess. Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/4
Calories: 650
Sugar: 6
Sodium: 900
Fat: 38
Saturated Fat: 20
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: cheeseburger potato soup, meal prep soup, creamy potato soup, ground beef soup, meal prep ideas, comfort food, one pot meal