Creamy Loaded Bacon Cheeseburger Soup

Instructions

Step 1: In a large pot, cook the ground beef over medium heat until browned, then drain excess grease and set aside./n
Step 2: In the same pot, add olive oil and sauté onion, carrots, and celery until softened./n
Step 3: Add minced garlic and cook for about 30 seconds until fragrant./n
Step 4: Stir in diced potatoes and chicken broth, bringing to a boil./n
Step 5: Reduce heat and simmer for 15–20 minutes until potatoes are tender./n
Step 6: Return the cooked ground beef to the pot and stir to combine./n
Step 7: Pour in heavy cream and milk, mixing well./n
Step 8: Add shredded cheddar cheese gradually, stirring until melted and smooth./n
Step 9: Stir in crumbled bacon and season with paprika, salt, and black pepper.
/nStep 10: Garnish with green onions and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or milk if needed. This soup can also be frozen for up to 2 months, though the texture may slightly change due to the dairy.