Homemade Cheeseburger Soup with Baby Potatoes
This Homemade Cheeseburger Soup with Baby Potatoes is a rich, creamy, and hearty soup that tastes just like your favorite cheeseburger in a bowl! Made with tender baby potatoes, seasoned ground beef, melted cheese, and a creamy broth, it’s the ultimate comfort food for chilly days. Easy, filling, and full of classic burger flavor perfect for family dinners!
Ingredients
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
Instructions
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.
Video
Notes
📝 Notes
- Use lean ground beef for a lighter soup without losing flavor.
- Swap baby potatoes with diced russet or Yukon gold if preferred.
- Add chopped carrots or celery for extra texture and nutrients.
- Use reduced-fat cheese and milk to keep it creamy but lighter.
- Thicken with a cornstarch slurry instead of heavy cream for fewer calories.
- Season gradually—taste as you go to balance salt and pepper.
- Store leftovers up to 4 days in the fridge; reheat slowly to avoid curdling.
- Freeze without the cheese added, then stir it in when reheating for best texture.
🍽️ Nutrition Facts (Per Serving)
Calories: ~410 kcalCarbohydrates: 24 g
Fiber: 3 g
Sugars: 5 g
Protein: 26 g
Fat: 22 g
Saturated Fat: 10 g
Cholesterol: 75 mg
Sodium: 620 mg
Potassium: 710 mg
Calcium: 210 mg
Iron: 3 mg