Bacon Cheeseburger Soup with Potatoes

Bacon Cheeseburger Soup with Potatoes is a rich, comforting one‑pot meal that delivers all the flavors of a favorite burger—cheese, bacon, onions, garlic—combined with hearty chunks of potato in a creamy soup base. With the convenience of an Instant Pot, you can get deep, savory flavor in less time than stove‑top cooking. Whether you’re cooking for family, game night, or a cozy evening in, this recipe hits the spot. In this post we’ll walk through why you’ll love it, ingredients, step‑by‑step instructions, tips, variations, storage, nutrition, serving ideas, and FAQs so you can make it with confidence.

Why You’ll Love This Bacon Cheeseburger Soup with Potatoes

You’ll love Bacon Cheeseburger Soup with Potatoes because it gives you the indulgent flavor of a bacon cheeseburger in comforting soup form, with minimal hands‑on work. The Instant Pot cuts down on cooking time and keeps cleanup simple. The potatoes add substance and texture, making it a full meal in a bowl. Plus, it’s customizable — add more bacon, extra cheese, or adjust the spice level. It’s cozy, crowd‑pleasing, and perfect for colder days or anytime you want a satisfying comfort food boost.

Ingredients

Here’s what you’ll need:

• 1 lb lean ground beef
• 1 cup diced yellow onion
• 2 cups water
• 3 cups frozen diced hash brown potatoes
• 10.5 oz condensed cheddar cheese soup (canned)
• 10.5 oz condensed cream of bacon soup (canned)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups heavy cream
• 1 bunch green onions, chopped
• 2 cups shredded triple cheddar cheese blend
• 1 cup real bacon bits

Topping (optional):

• 1 cup shredded triple cheddar cheese blend

Step‑by‑Step: How to Make Bacon Cheeseburger Soup with Potatoes

1. Saute the beef & onions
   Set your Instant Pot to Saute Less mode for 7 minutes. Add a small dab of margarine or butter. Add the ground beef and diced yellow onion. Crumble the beef with a spoon or spatula as it cooks. When the timer ends, the beef may still be slightly pink (that’s okay).
2. Add base ingredients
   Pour in the 2 cups of water (don’t stir). Add the frozen diced hash brown potatoes (spread them evenly). Then place the canned cheddar cheese soup, cream of bacon soup, onion powder, garlic powder, salt, and pepper on top of the potatoes (again, do not stir).
3. Pressure cook
   Seal the Instant Pot lid, ensuring the steam release handle is in the sealing position. Set it to Pressure Cook High for 1 minute.
4. Quick release & mix
   When cooking finishes, immediately flip the steam release handle to venting for a quick release. Remove the lid carefully. Stir the contents well. Then reactivate Saute Less mode for 7 minutes.
5. Finish with creamy & savory additions
   During the Saute step, add heavy cream, chopped green onions, shredded cheddar cheese blend, and the bacon bits. Stir thoroughly to combine.
6. Simmer to meld flavors
   Let the soup continue to cook, stirring occasionally, until the Instant Pot auto‑shuts off (or until flavors are fully blended and cheese is melted).
7. Serve
   Ladle into bowls and optionally top with extra shredded cheese. Serve immediately and enjoy.

Helpful Tips

• Use lean ground beef (e.g. 90/10) to reduce excess grease.
• Don’t stir before pressure cooking—this helps prevent scorching on the bottom.
• Be sure the steam release handle is properly sealed before cooking.
• When adding cream and cheese, stir gently and keep an eye on the bottom so nothing sticks.
• Taste before serving and adjust salt/pepper as needed—packing in cheese and bacon bits adds salt.
• For thinner soup, add a splash of milk or more cream; for thicker, let it simmer a bit longer.

Substitutions And Variations

• Potato alternatives: Use diced fresh potatoes (like Yukon Gold or Russet) but increase pressure cook time to 3 minutes.
• Milk substitute: Use half‑and‑half instead of heavy cream for a lighter version.
• Cheese varieties: Substitute with sharp cheddar, smoked cheddar, or a cheddar‑jack blend.
• Bacon option: Use cooked and crumbled bacon strips instead of bacon bits for more texture.
• Spice twist: Add smoked paprika, cayenne pepper, or chili powder for a spicy kick.
• Vegetarian twist: Replace beef with plant‑based crumbles and use vegetable broth, substituting vegetarian “cream of” soups.

Storage Instructions

• Refrigeration: Cool the soup to room temperature (within 2 hours), then store in an airtight container. It will keep for 3–4 days in the fridge.
• Reheating: Gently reheat on the stove over low heat or in the microwave, stirring occasionally. You may need to thin with a little milk or water if it thickens.
• Freezing: This soup doesn’t freeze particularly well because cream and cheese can separate. If you must, freeze in a shallow container (leave room for expansion); thaw overnight in the fridge and reheat slowly, stirring often.

Nutritional Information

Below is an approximate nutrition estimate per serving (assuming 6 servings):

Note: These are estimates and will vary depending on the specific brands of soups, cheese, bacon bits, and cream you use.

Serving Suggestions

• Serve with crusty bread, dinner rolls, or garlic toast to sop up the creamy broth.
• Pair with a simple green salad to lighten the meal.
• Top with extra bacon bits, chopped green onion, or a dollop of sour cream for garnish.
• For a crisp contrast, add a side of oven‑roasted vegetables (e.g. broccoli or Brussels sprouts).

Frequently Asked Questions About Bacon Cheeseburger Soup with Potatoes

Can I use fresh diced potatoes instead of frozen hash browns?
Yes — you can use fresh diced potatoes (such as Yukon Gold or Russet), but you’ll want to increase the pressure cooking time to about 3 minutes instead of 1, to ensure the potatoes cook through. Also, be sure to stir gently after pressure release so nothing gets stuck.

Can I make this soup without heavy cream?
Absolutely. You can substitute half‑and‑half or even whole milk, though the texture will be a bit lighter and less rich. If using milk, watch carefully when reheating so the dairy doesn’t curdle.

How do I reduce the sodium in this recipe?
To reduce sodium, choose low‑sodium or reduced‑salt canned soups, use low‑sodium bacon bits, and moderate added salt. You can also reduce or omit the bacon bits and rely on the natural flavor of the beef, onion, and cheese.

Can I double the recipe?
Yes — you can double or slightly increase, but be cautious about not exceeding the “max fill” line in your Instant Pot. If doubling, use a 8‑quart or larger model. You may need to slightly increase pressure time or saute time for blending.

Is this recipe freezer-friendly?
Freezing is possible but not ideal because cream and cheese can separate or change texture. If you do freeze, use shallow containers, thaw overnight, and reheat slowly while stirring to help recombine the ingredients.

Conclusion

Thank you for trying this Bacon Cheeseburger Soup with Potatoes — I hope it becomes a go‑to comfort favorite in your home. I absolutely love how its creamy texture, cheesy flavor, and hearty potatoes make it feel like a hug in a bowl. Best of all, the Instant Pot minimizes fuss and cleanup, so you can enjoy more of the goodness without hours in the kitchen. I can’t wait for you to dig in, adapt the recipe to your taste, and share it with friends and family. Happy cooking, and enjoy every savory spoonful!

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Bacon Cheeseburger Soup with Potatoes

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• Author: lisa
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

Bacon Cheeseburger Soup with Potatoes is a creamy, cheesy, and hearty soup that’s perfect for cozy dinners or meal prep. Quick, comforting, and packed with flavor — it tastes like a cheeseburger in a bowl!

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Ingredients

Scale 1x2x3x

1 lb lean ground beef

1 cup diced yellow onion

2 cups water

3 cups frozen diced hash brown potatoes

10.5 oz condensed cheddar cheese soup

10.5 oz condensed cream of bacon soup

1 tbsp onion powder

1 tbsp garlic powder

1 tsp salt

1 tsp black pepper

2 cups heavy cream

1 bunch green onions, chopped

2 cups shredded triple cheddar cheese blend

1 cup real bacon bits

Topping: 1 cup shredded triple cheddar cheese blend

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Instructions

• Saute the beef & onions
  Set your Instant Pot to Saute Less mode for 7 minutes. Add a small dab of margarine or butter. Add the ground beef and diced yellow onion. Crumble the beef with a spoon or spatula as it cooks. When the timer ends, the beef may still be slightly pink (that’s okay).
• Add base ingredients
  Pour in the 2 cups of water (don’t stir). Add the frozen diced hash brown potatoes (spread them evenly). Then place the canned cheddar cheese soup, cream of bacon soup, onion powder, garlic powder, salt, and pepper on top of the potatoes (again, do not stir).
• Pressure cook
  Seal the Instant Pot lid, ensuring the steam release handle is in the sealing position. Set it to Pressure Cook High for 1 minute.
• Quick release & mix
  When cooking finishes, immediately flip the steam release handle to venting for a quick release. Remove the lid carefully. Stir the contents well. Then reactivate Saute Less mode for 7 minutes.
• Finish with creamy & savory additions
  During the Saute step, add heavy cream, chopped green onions, shredded cheddar cheese blend, and the bacon bits. Stir thoroughly to combine.
• Simmer to meld flavors
  Let the soup continue to cook, stirring occasionally, until the Instant Pot auto‑shuts off (or until flavors are fully blended and cheese is melted).
• Serve
  Ladle into bowls and optionally top with extra shredded cheese. Serve immediately and enjoy.

Notes

Use lean ground beef to reduce grease. Don’t stir before pressure cooking to avoid scorching. For a thinner soup, add milk. This recipe is best fresh but can be refrigerated for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup

Nutrition

• Serving Size: 1 bowl
• Calories: ~580 kcal
• Carbohydrates: ~26g
• Protein: ~21g