If you like a good cheeseburger and love warm Soup, this recipe brings both together. This Homemade Cheeseburger Soup with Baby Potatoes is thick, creamy, and full of flavor. It’s the kind of meal that makes you feel Cozy after a long day. You can make it with simple ingredients, and it tastes even better the next day.

Cheeseburger Soup

Why You’ll Love This Soup

This soup gives you the comfort of a cheeseburger in a spoon. It’s hearty, warm, and satisfying without being greasy or heavy.

It’s great for weeknights because it cooks fast. You can double the batch and keep it for Lunch or freeze some for later.

It’s also kid-friendly. Most kids love cheesy flavors and soft potatoes. You can even blend it slightly for toddlers.

If you want to add a twist, mix in a few spoonfuls of ketchup or mustard for a real burger flavor. A handful of diced pickles or a few drops of hot sauce can also change the taste.

Ingredients You’ll Need (With Measurements)

You don’t need anything fancy for this soup. Most ingredients are already in your kitchen. Here’s what to gather:

Main Ingredients

Lean ground beef – 1 pound (450 g)
Adds rich flavor without excess grease.

Baby potatoes – 1 1/2 pounds (680 g), diced
They hold their shape and give a creamy bite.

Onion – 1 medium, diced
Builds flavor at the base.

Garlic – 3 cloves, minced
Adds depth and aroma.

Carrots – 2 medium, diced
Balance the richness with mild sweetness.

Celery – 2 stalks, diced
Adds texture and flavor.

For Thickening

Butter – 3 tablespoons
Helps make the roux.

All-purpose flour – 3 tablespoons
Thickens the soup.

Liquids

Beef broth – 4 cups (1 liter)
Pulls all the flavors together.

Milk or half-and-half – 1 1/2 cups
Makes the soup creamy. Use half-and-half for a thicker, richer soup.

Cheese + Seasoning

Cheddar cheese – 2 cups (200 g) shredded
Shred it fresh so it melts smoothly.

Salt – 1 teaspoon
Adjust to taste.

Black pepper – 1/2 teaspoon

Paprika – 1/2 teaspoon
Adds color and a mild smoky flavor.

Optional Toppings

• Cooked bacon bits – 1/2 cup
• Sliced green onions – 1/4 cup
• Sour cream – 1/4 cup

If you don’t have baby potatoes, you can use russet or Yukon gold. Just peel and cut them into small cubes so they cook evenly.

For a lighter version, you can swap Ground beef with ground turkey or chicken. Use low-fat milk or even a splash of evaporated milk for creaminess without the heaviness.

Step-by-Step Instructions

This recipe is simple and doesn’t take much prep time. You can make it on the stove in about 40 minutes.

Step 1: Brown the Beef

Start by heating a large pot over medium heat. Add the ground beef and break it up with a spoon. Cook until it’s no longer pink. Drain any extra fat.

Set the cooked beef aside on a plate. You’ll add it back later.

Step 2: Cook the Vegetables

In the same pot, melt a tablespoon of butter. Add chopped onion, garlic, carrots, and celery. Cook for about 5 minutes until they soften. Stir often so nothing sticks or burns.

This step builds flavor at the base of your soup. The vegetables will start to release moisture, which mixes with the beef flavor left in the pot.

Step 3: Add Potatoes and Broth

Add the baby potatoes and pour in the beef broth. Stir everything together. Bring it to a boil, then lower the heat and let it simmer. Cook for about 10–12 minutes until the potatoes are tender when you pierce them with a fork.

Step 4: Thicken the Soup

In a small pan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for one minute to remove the raw taste. Slowly whisk this roux into the soup. Stir well to combine.

The soup will start to thicken slightly. If it’s too thick, add a little more broth or milk until you reach your desired texture.

Step 5: Add Cheese and Milk

Lower the heat. Stir in the cooked beef, milk, and shredded cheddar cheese. Keep stirring until the cheese melts completely.

Don’t let the soup boil after adding cheese — it can curdle. Just warm it gently until smooth and creamy.

Step 6: Taste and Adjust

Add salt, pepper, and paprika. Taste and adjust the seasoning. If you like it smoky, a little smoked paprika or crumbled bacon works well.

Tips for the Best Cheeseburger Soup

• Use fresh cheese. Pre-shredded cheese has coating that stops smooth melting.
• Simmer gently. Boiling milk or cheese makes it grainy. Keep it on low heat.
• Thicken naturally. Mash a few potatoes in the pot instead of adding more flour. It gives body without extra fat.
• Add toppings last. Wait until you serve before adding bacon bits, green onions, or sour cream.

If you want a thicker soup, stir in a spoon of instant mashed potatoes. It’s a quick trick that keeps the soup creamy and thick without changing the flavor.

Serving Ideas and Toppings

This soup tastes great on its own, but toppings and sides make it better.

Toppings:

• Crumbled bacon
• Diced pickles for a burger-like bite
• Chopped green onions
• Extra shredded cheese
• A dollop of sour cream

Sides:

• Garlic bread or dinner rolls for dipping
• A simple green salad to balance the richness
• Pickles on the side, like you’d have with a real burger

If you’re serving a crowd, keep a toppings bar. Let everyone customize their bowl.

Storage and Reheating Tips

This soup stores and reheats well. You can even make it ahead of time.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Skip the cheese and milk before freezing. Add them fresh when reheating.
• Reheat: Warm slowly on the stove over low heat. Stir in a splash of milk if it’s too thick.

If you’re meal prepping, cook the base (beef, potatoes, and broth) and add cheese and milk only when serving. That keeps the texture smooth and creamy.

Healthy Swaps and Nutrition Tips

You can make this soup lighter without losing flavor.

• Use ground turkey instead of beef.
• Use low-sodium broth.
• Replace some cheese with nutritional yeast for flavor.
• Swap heavy cream for evaporated milk or low-fat milk.
• Add more vegetables like cauliflower or spinach for extra fiber.

A serving has a good mix of protein from beef, calcium from cheese, and carbs from potatoes. It’s a filling, balanced meal on its own.