There’s nothing quite like a piping hot bowl of loaded cheeseburger soup with potatoes and pickles when the craving for comfort food hits. This creamy, savory soup captures all the indulgent flavors of your favorite diner-style cheeseburger — beefy, cheesy, a touch of smokiness from bacon, soft potatoes in every bite, and yes, those tangy pickles that bring it all together. It's hearty, soul-warming, and ridiculously satisfying. If you're a fan of comforting, down-home meals that double as crowd-pleasers, this one belongs in your regular rotation. Think of it as a cross between a cheeseburger chowder soup and your favorite creamy hamburger potato soup — one bite and you're hooked.
Loaded Cheeseburger Soup with Potatoes and Pickles
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Servings 6 bowls of soul-warming deliciousness
Large soup pot or Dutch oven A heavy-bottomed pot is perfect for even cooking and depth of flavor. If you're making a cheeseburger soup stovetop version, this is your best friend.
Wooden Spoon or Spatula To break up the ground beef and stir the soup.
Knife and Cutting Board For prepping potatoes, onions, garlic, and pickles.
Measuring cups and spoons Precision helps balance the cheesy richness with just the right amount of seasoning.
Ladle For serving without spills.
Slow cooker (optional) If you want to make this as a hamburger potato soup crockpot style dish or try the crock pot cheeseburger soup route, a 6-quart slow cooker works great.
For the soup base
- 1 lb ground beef 80/20 is perfect for flavor
- 6 slices bacon chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 3 cups russet potatoes peeled and chopped(about 3 medium potatoes)
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup Velveeta cubed (adds that classic cheeseburger gooeyness)
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Toppings and mix-ins
- 1/2 cup sliced dill pickles plus more for garnish
- Green onions chopped
- Crumbled cooked bacon
- Shredded cheddar cheese
- Toasted burger bun croutons optional but fun!
Brown the bacon and beef
In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Build the flavor
Add diced onions to the beef and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute. Sprinkle flour over the mixture, stirring constantly to form a roux. Cook for 2 minutes to get rid of the raw flour taste.
Add the potatoes and broth
Pour in chicken broth while stirring. Add chopped potatoes, smoked paprika, salt, pepper, Worcestershire sauce, and yellow mustard. Bring to a simmer and cover. Let it cook for about 15 minutes or until the potatoes are fork-tender.
Make it creamy
Lower the heat and slowly stir in milk and heavy cream. Add cubed Velveeta and shredded cheddar cheese, stirring until everything is melted and creamy.
Finish strong
Add the sliced pickles and half of the cooked bacon. Simmer for 5 more minutes. Taste and adjust seasoning if needed. The soup should be rich, cheesy, and packed with that signature cheeseburger zing.
Serve
Ladle into bowls and top with more bacon, shredded cheese, pickles, green onions, and toasted bun croutons if you like a little crunch. It’s more than soup — it’s dinner in a bowl.
Pairings
This comfort soup is rich, so it pairs well with lighter or crispy sides to balance the meal:
- Crispy oven fries or sweet potato fries for a play on the burger-and-fries classic.
- Garlic breadsticks or a crusty baguette to soak up that velvety cheese base.
- Simple green salad with a tangy vinaigrette to cut the richness.
- Ice-cold lager or a cream ale: The maltiness complements the creamy, cheesy soup perfectly.
- For a kid-friendly option: Serve with mini grilled cheese sandwiches or even top the soup with a small scoop of cooked macaroni cheeseburger soup for a double cheese hit.
FAQs
1. What’s the best ground beef to use?
An 80/20 mix is perfect. It has enough fat to provide flavor but won’t leave the soup greasy. Leaner options like 90/10 work too, especially if you’re adding bacon, but avoid extra lean — you’ll miss out on the flavor.
2. Can I make this ahead of time?
Absolutely. This soup reheats well and thickens slightly in the fridge, which can make it even better the next day. Just warm it gently on the stove and add a splash of broth or milk to loosen it up.
3. Can I use a slow cooker?
Yes! To make a hamburger potato soup crockpot version or even a bacon cheeseburger soup in the slow cooker, brown the meat and onions first, then transfer everything (except milk, cream, and cheese) to the slow cooker. Cook on low for 6–7 hours, then stir in dairy and cheese at the end.
4. Can I swap the Velveeta?
You can — but Velveeta lends that creamy, melty texture that makes this a true cheeseburger soup with velveeta. If you’d rather avoid it, use all cheddar and melt in 1–2 tablespoons of cream cheese for smoothness.
5. What kind of potatoes work best?
Russet potatoes are the go-to for their starchy texture, but Yukon Golds also work and add a buttery note. Red potatoes will hold their shape better but won’t add the same creamy texture.
