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Creamy Cheeseburger Potato Soup in Bread Bowl Recipe Easy and Best with Bacon Crumbles

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A comforting and hearty creamy cheeseburger potato soup served in a crusty sourdough bread bowl, topped with crispy bacon crumbles and fresh chives. This easy recipe combines potatoes, ground beef, cheddar cheese, and smoky bacon for a cozy meal perfect for chilly days.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 6 bacon strips, cooked and crumbled
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh chives, chopped
  • 4 small or 2 large round sourdough bread loaves

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and crumble once cooled. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink, breaking it into small pieces. Drain excess fat if needed.
  3. Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes until softened and fragrant.
  4. Stir in the diced potatoes, chicken broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.
  5. Using an immersion blender, pulse the soup a few times to break down some potatoes for creaminess but leave chunks for texture. Alternatively, remove about 2 cups and mash separately, then stir back in.
  6. Lower heat to medium-low and slowly stir in shredded cheddar cheese until melted and smooth. Then add heavy cream, stirring gently to combine. Avoid boiling now to prevent curdling. Taste and adjust seasoning.
  7. While the soup simmers, cut the tops off the sourdough loaves and hollow out the centers, leaving about a 1-inch thick shell. Place bread bowls on a baking sheet and warm in a 350°F oven for 5-7 minutes to lightly toast and firm up.
  8. Ladle hot soup into each warmed bread bowl, sprinkle generously with bacon crumbles and chopped chives. Serve immediately.

Notes

[‘Add shredded cheese slowly off the heat or on low to avoid clumping or grainy texture.’, ‘Drain excess fat from beef to prevent greasy soup.’, ‘Use sturdy sourdough or crusty artisan bread for bread bowls to hold soup without falling apart.’, ‘Cook bacon separately for better crispness and control over bacon fat in soup.’, ‘Keep soup warm on low heat if serving in batches and stir occasionally to prevent cheese settling.’, ‘Soup is best eaten within 10-15 minutes of filling bread bowls to avoid sogginess.’, ‘Soup can be made ahead and refrigerated; reheat gently on stove. Prepare bread bowls fresh.’, ‘For gluten-free option, serve soup with gluten-free bread or skip bread bowl.’, ‘For vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.’]

Nutrition

Keywords: cheeseburger soup, potato soup, bread bowl soup, creamy soup, bacon crumbles, comfort food, easy soup recipe

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