This recipe is also very flexible. You can adjust the thickness by mashing more or fewer potatoes, use different cheeses like Colby Jack or American, or add toppings just like a real cheeseburger. Bacon bits, green onions, extra shredded cheese, or even a drizzle of sour cream take it to the next level. If you like a little tang, a touch of mustard or a spoon of pickle relish stirred in at the end gives a true cheeseburger twist.
Cheeseburger Potato Soup is easy enough for a weeknight but comforting enough to serve to guests. It’s a one-pot style meal that reheats well, making it great for leftovers and meal prep. Served with crusty bread or garlic toast, this soup quickly becomes a family favorite.
Prep time: 15 mins | Cook time: 30 mins | Servings: 6
Ingredients
- 1 lb Lean ground beef
- 4 cups Potatoes (peeled and diced into small cubes)
- 3 cups Chicken or vegetable broth
- 2 cups Shredded sharp cheddar cheese
- 1 ½ cups Milk (whole milk works best)
- ¾ cup Onion (chopped)
- ¾ cup Carrots (shredded)
- ¾ cup Celery (diced)
- 1 tsp Dried basil & 1 tsp Dried parsley
- 4 tbsp Butter
- ¼ cup All-purpose flour
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain the excess grease and set the beef aside on a plate.
- Sauté the Veggies: In the same pot, melt 1 tablespoon of butter. Add the onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
- Simmer: Stir in the diced potatoes, dried herbs, and broth. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes or until the potatoes are tender.
- Make the Roux: In a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1 minute (don’t let it burn). Slowly whisk in the milk until smooth.
- Thicken: Pour the milk mixture into the large soup pot. Stir constantly over medium heat until the soup begins to bubble and thicken.
- The Cheesy Finish: Stir the cooked beef back into the pot. Turn the heat to low and add the shredded cheese. Stir until completely melted. Season with salt and pepper.
Pro Tips for the Best Soup
- Toppings Matter: Serve with crispy bacon bits, a dollop of sour cream, or sliced green onions to mimic a “fully loaded” burger.
- Potato Choice: Use Yukon Gold potatoes if you want them to hold their shape, or Russets if you prefer a starchier, slightly “mashier” texture.
- Add Heat: A dash of Worcestershire sauce or a teaspoon of Dijon mustard added with the milk adds a great depth of flavor.