There’s something magical about transforming America’s favorite sandwich into a soul-warming bowl of comfort. Cheeseburger Soup with Potatoes takes everything you love about a classic cheeseburger—the savory ground beef, melty cheese, and hearty satisfaction—and turns it into a cozy, spoon-worthy experience perfect for chilly evenings.
This ingenious soup captures all those familiar flavors while adding tender chunks of potatoes that make it incredibly filling. The rich, creamy base carries the essence of a cheeseburger while providing the comfort only a warm bowl of soup can deliver. Whether you’re feeding hungry kids or looking for the ultimate comfort food after a long day, this recipe delivers that perfect combination of nostalgic flavors and satisfying warmth.
Ingredients List
Base Ingredients:
- 1 pound ground beef (80/20 blend for optimal flavor and richness)
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped for aromatic foundation
- 2 carrots, diced small for subtle sweetness and color
- 2 celery stalks, diced for texture and depth
- 3 tablespoons butter for sautéing and richness
Liquid and Thickening Elements:
- 4 cups beef broth for robust, meaty flavor
- 1½ cups whole milk for creaminess
- ¼ cup all-purpose flour for thickening
Cheese and Seasonings:
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Crispy bacon bits, diced pickles, chopped green onions, extra cheese
Substitution Options: Use ground turkey for lighter option, swap russet potatoes for Yukon Gold, or try plant-based milk and cheese for dairy-free version.
Timing
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Time Management Tips: While the soup simmers, prepare your garnishes and shred cheese if not using pre-shredded. This recipe works wonderfully as a make-ahead meal—simply prepare up to the cheese addition, then reheat gently and add cheese just before serving.
How to Make It
1. Brown the Beef
Heat a large, heavy-bottomed pot over medium-high heat. Add ground beef, breaking it apart with a wooden spoon as it cooks. Cook for 6-8 minutes until nicely browned and no longer pink. The key here is getting a good sear for maximum flavor. Drain excess fat, leaving about 1 tablespoon in the pot.
2. Sauté the Vegetables
Add butter to the pot with the beef. Once melted, add diced onions, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften and onions become translucent. This aromatic base, called mirepoix, creates the flavor foundation for your soup.
3. Create the Flour Mixture
Sprinkle flour over the beef and vegetable mixture, stirring constantly for about 2 minutes. This step is crucial—it cooks out the raw flour taste and creates the thickening base for your creamy soup.
4. Add Liquid Gradually
Slowly pour in beef broth while whisking continuously to prevent lumps from forming. Add diced potatoes, garlic powder, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low.
5. Simmer Until Tender
Let the soup simmer for 15-20 minutes, stirring occasionally, until potatoes are fork-tender and easily pierced. The soup should have thickened nicely from the flour and reduced liquid.
6. Finish with Dairy
Reduce heat to low and gradually stir in milk. Allow to heat through for 3-4 minutes—avoid boiling at this stage to prevent curdling. Slowly add shredded cheese, stirring until completely melted and incorporated.
Nutritional Information
Each serving of this Cheeseburger Soup with Potatoes provides approximately:
- Calories: 420 per serving (serves 6)
- Protein: 25 grams from beef and cheese
- Carbohydrates: 28 grams primarily from potatoes
- Fat: 22 grams from beef, cheese, and butter
This soup delivers substantial protein for muscle maintenance and complex carbohydrates for sustained energy. The potatoes provide potassium and vitamin C, while the vegetables contribute fiber and various vitamins. As with all comfort foods, enjoy in moderation as part of a balanced diet.
Healthier Alternatives for the Recipe
Transform this indulgent soup into a lighter version without sacrificing flavor. Substitute ground turkey or lean ground beef (93/7) to reduce fat content. Replace whole milk with unsweetened almond milk or low-fat milk, and use reduced-fat sharp cheddar cheese.
For gluten-free adaptation, swap all-purpose flour with cornstarch or gluten-free flour blend. Increase vegetables like carrots and celery while reducing potato quantity for lower carbohydrates. Add cauliflower florets for extra nutrition and fiber without significantly changing the flavor profile.
Serving Suggestions
Serve your Cheeseburger Soup with Potatoes in warmed bowls topped with traditional cheeseburger garnishes: crispy bacon bits, diced dill pickles, chopped green onions, and extra shredded cheese. Pair with crusty sourdough bread, buttery crackers, or warm dinner rolls for dipping.
For family dinners, serve alongside a simple green salad with ranch dressing to complement the rich soup. During colder months, consider adding a dollop of sour cream and fresh chives for extra indulgence.
Common Mistakes to Avoid
Don’t rush the vegetable sautéing stage—properly softened vegetables create better flavor development. Avoid adding cheese while the soup is boiling, as high heat can cause it to curdle and become grainy.
When adding flour, whisk constantly to prevent lumps from forming. If lumps do occur, use an immersion blender briefly or strain the soup. Cut potatoes uniformly to ensure even cooking—pieces that are too large won’t cook through properly.
Never add cold milk directly to hot soup; gradual incorporation prevents temperature shock and curdling.
Storing Tips for the Recipe
Store leftover Cheeseburger Soup with Potatoes in the refrigerator for up to 4 days in airtight containers. When reheating, do so gently over low heat, stirring frequently and adding splash of milk if needed to restore creaminess.
For freezer storage, this soup keeps for up to 3 months, though the texture may change slightly due to the dairy content. Thaw overnight in refrigerator before reheating. Consider freezing portions before adding cheese, then incorporating fresh cheese when reheating for best results.
Conclusion
This Cheeseburger Soup with Potatoes transforms familiar comfort food flavors into an incredibly satisfying meal that brings warmth and joy to any dinner table. The combination of savory beef, creamy cheese, and tender potatoes creates a bowl of pure comfort that’s both filling and delicious.
Give this recipe a try on your next cozy evening at home—it’s sure to become a family favorite that you’ll return to again and again. Don’t forget to experiment with your favorite burger toppings as garnishes to make it uniquely yours!
FAQs
Can I use different types of potatoes in this soup?
Yes! While russet potatoes work great for their fluffy texture, Yukon Gold potatoes hold their shape better and create a creamier consistency. Avoid waxy potatoes like red potatoes as they may become too firm.
What’s the best way to prevent the cheese from getting clumpy?
Always add cheese over low heat and stir constantly. Using freshly shredded cheese rather than pre-shredded helps, as pre-shredded contains anti-caking agents that can affect melting.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef first, then add all ingredients except milk and cheese to your slow cooker. Cook on low for 6-7 hours, then stir in milk and cheese during the last 30 minutes.
How can I make this soup thicker or thinner?
To thicken, mix 2 tablespoons cornstarch with cold water and stir into simmering soup. To thin, gradually add more broth or milk until desired consistency is reached.
Can I prepare this soup ahead of time for meal prep?
Yes, but store the base soup without cheese and dairy. When ready to serve, reheat gently and add milk and cheese fresh for best texture and flavor.