Print

Creamy Cheeseburger Potato Soup with Cheddar

creamy cheeseburger potato soup - featured image
Print Recipe

A rich and creamy potato soup loaded with ground beef, sharp cheddar, and all the flavors of a classic cheeseburger. This accidental recipe turned into a comforting, hearty meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (85/15 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 slices crispy bacon, crumbled (for topping)
  • 3 green onions, sliced (for topping)
  • Extra shredded cheddar (for topping)
  • Pickle slices (for topping)
  • Diced tomatoes (for topping)

Instructions

  1. Heat a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Transfer beef to a plate, leaving 2 tablespoons drippings in the pot.
  2. Reduce heat to medium. Add butter to the pot. Once melted, add diced onion and cook 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over onions and garlic, stirring constantly for 1 minute to make a roux.
  4. Slowly pour in chicken broth while whisking to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
  5. Add diced potatoes, browned beef, Worcestershire sauce, mustard powder, paprika, salt, and pepper. Reduce heat to low, cover, and simmer 15-20 minutes until potatoes are fork-tender, stirring every 5 minutes.
  6. Use a potato masher to gently mash some potatoes in the pot (4-5 mashes) for a thicker texture, if desired.
  7. Remove pot from heat. Gradually add shredded cheddar, a handful at a time, stirring until each addition is fully melted.
  8. Let soup rest off heat for 5 minutes. Ladle into bowls and top with bacon, green onions, extra cheese, pickles, and diced tomatoes as desired.

Notes

For gluten-free version, substitute all-purpose flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, added at the end. Always grate your own cheddar for smooth melting. Let soup rest before serving for best texture. Soup thickens as it sits; thin with broth or milk if needed.

Nutrition

Keywords: cheeseburger soup, potato soup, creamy soup, ground beef soup, comfort food, cheddar soup, easy dinner, weeknight meal

Find it online: https://yumbelle.com/creamy-cheeseburger-potato-soup-with-cheddar/