Oh, friends, if you need a hug in a bowl after a long, chilly day, stop what you are doing and make this soup! Forget waiting for grilling season; we are capturing pure, savory burger magic right here on the stovetop. This isn’t some thin, watery broth—this is the real deal. We are taking everything amazing about a greasy, cheesy diner burger, adding tender chunks of potato, and turning it into the most glorious, thick, comforting meal you can imagine. I still remember the first time I tried to melt the cheddar and cream cheese together; I nervously watched the pot, worried it would split, but when that silky smooth texture finally hit? Wow! That was the moment I knew I had cracked the code for the best Cheeseburger Soup With Potatoes recipe you’ll ever need.
Why This Cheeseburger Soup With Potatoes Recipe Works So Well
Honestly, this soup isn’t just good—it’s *smart*. It hits that ultimate comfort food note without feeling heavy like you swallowed a whole plate of fries. It’s so easy, too, making it perfect for busy weeknights when you need something substantial fast. Trust me, you’ll feel like a kitchen genius when people ask for seconds! We use some classic diner flavors to bring that nostalgic taste right into the bowl.
- It captures that unmistakable, savory cheeseburger flavor, right down to the tangy mustard note.
- The texture is absolutely luxurious—thick, creamy, and hearty, thanks to the potato base and the double-cheese finish.
- It comes together faster than delivery, which is always a win in my book! For more hearty, cheesy goodness, check out this recipe for cheesy ranch potatoes.
All the Flavor of a Burger, None of the Bun
We pull out all the stops here! The browned ground beef is the star, obviously, but the secret little zing comes from that dried mustard. Who puts mustard in their soup? Me! It mimics that classic patty topping perfectly, combined with sharp cheddar for that salty, beefy hug.
Perfectly Tender Potatoes in Every Spoonful
The potatoes are what elevate this from being just a cheese soup to being a real meal. You absolutely have to dice them evenly, though. If you have some giant potato hunks and some tiny bits, the little ones turn to mush before the big ones get soft. Uniformity is key here!
Essential Ingredients for Your Cheeseburger Soup With Potatoes
Okay, for this Cheeseburger Soup With Potatoes to really knock your socks off, we need to respect the list. Don’t eyeball the ingredients, especially the cheese! We aren’t making mac and cheese; we are creating a rich, luxurious soup base here. Having everything prepped—your onions chopped, your garlic minced—makes the whole cooking process feel like a breeze, since you’ve already done the hard work.
If you’re craving more cozy, cheddar-infused goodness after this, you should absolutely check out this fantastic cheddar, garlic, and herb potato soup recipe! It’s got a similar vibe but uses different herbs.
Here is exactly what you need waiting by your elbow before you even turn on the stove:
- One pound of good quality ground beef—don’t skimp here!
- One medium onion, finely chopped.
- Two cloves of garlic, which you need to mince—really get it fine.
- Four cups of beef broth for that deep, savory background flavor.
- Two cups of potatoes, diced up small. Uniformity matters here, remember?
- One cup of shredded carrots—these add a beautiful color and a tiny bit of natural sweetness.
- One teaspoon of dried mustard—this is our secret weapon for that burger tang!
- A half teaspoon of salt and a quarter teaspoon of black pepper.
- A quarter cup of all-purpose flour to help us thicken things up later.
- Two cups of milk—whole milk is always my preference for richness.
- Two cups of shredded cheddar cheese. I’m telling you, sharp cheddar melts the best and tastes the most like a diner burger!
- And finally, the secret to ultimate creaminess: a half cup of cream cheese, cut into little cubes so it melts without fuss.
Step-by-Step Instructions for Making Cheeseburger Soup With Potatoes
This is where the magic truly happens, and I promise you, it moves quickly! Since we are simulating a fast-food experience—but way better—we want to keep our process moving smoothly. Have your broth ready nearby and your cheeses all shredded before you start Step 1. If you’re looking for other great beef and soup combos, you might enjoy this hamburger soup with macaroni—it’s another family favorite!
Browning the Beef and Sautéing Aromatics
First things first, grab your largest, sturdiest pot. We need to brown that pound of ground beef over medium heat until it’s totally cooked through. Here’s my absolute most important tip for this Cheeseburger Soup With Potatoes: drain off every last bit of grease! Seriously, tilt that pot and blot it with a paper towel if you have to. Nobody wants a greasy soup base, and that melted fat will ruin the creamy texture we are aiming for. Once it’s drained, toss in your chopped onion and the minced garlic. Let those cook down for about five minutes until the onion starts looking soft and smells incredible. That’s the aroma of dinner being born!
Simmering the Base and Tenderizing the Potatoes
Now pour in all four cups of beef broth. Get those diced potatoes, shredded carrots, the dried mustard, salt, and pepper into the pot. Bring this whole mess up to a boil, but then immediately turn the heat down so it’s just gently simmering. You want everything to cook low and slow for about 15 minutes. This is your crucial checkpoint: test those potatoes! They need to be fork-tender before you move on. If they fight back when you poke them, give them another five minutes; we don’t want crunchy potatoes in our soup!
Thickening and Finishing the Creamy Cheeseburger Soup With Potatoes
Okay, thickening time! Take a small bowl and mix that quarter cup of flour with just a splash of the milk until it’s completely smooth—no lumps allowed! Whisk this slurry right into the simmering broth. Keep stirring constantly for a minute or two until you notice the soup suddenly gets a little thicker. Now, pour in the rest of your milk. Just heat this through gently; do not let it boil again once the milk is in! Finally, turn the heat way down to low. This is vital for the cheese: slowly stir in your cheddar and those little cubes of cream cheese. Keep stirring until everything is fully melted and unbelievably smooth. Pull it off the heat immediately once it’s creamy!
Tips for the Best Cheeseburger Soup With Potatoes Texture
Getting the texture right in a cheesy soup is what separates the amazing from the okay, right? Since we already nailed the flavor in the previous steps, let’s focus on making sure every spoonful of this Cheeseburger Soup With Potatoes is perfectly creamy and not at all weirdly separated. These little tricks are stuff I learned the hard way, so you don’t have to fuss with re-whisking things later. If you are looking for another great potato side dish, I’ve got these adorable mashed potato cups I just love making!
Preventing Grainy Cheese in Your Cheeseburger Soup With Potatoes
This is the golden rule for anything involving melted cheese, especially when cream cheese is involved. Once you add that beautiful cheddar and cream cheese, you absolutely cannot let the soup boil! Keep the heat on low—we’re talking barely a simmer. If it gets too hot, the proteins in the cheese seize up, and boom, you’ve got oil slick city instead of a smooth soup. Just gently stir until it melts completely.
Choosing the Right Potatoes for Cheeseburger Soup With Potatoes
The potato choice really dictates how dense your final Cheeseburger Soup With Potatoes becomes. If you want a really, really thick soup where the potatoes almost dissolve into the broth, you should go for a starchy potato, like a Russet. They break down beautifully. But if you prefer having nice, distinct chunks of potato that hold their shape while you eat, opt for something waxy, like Yukon Golds. Either way, make sure they are diced consistently so they all cook through at the same time!
Ingredient Notes and Substitutions for Cheeseburger Soup With Potatoes
Part of being a great cook, I think, is knowing when you can stick to the rules and when you can get a little creative. For this Cheeseburger Soup With Potatoes, we have a couple of built-in options that only make the soup better. My notes mentioned using sharp cheddar, and you absolutely should if you can find it! The sharper the cheddar, the more that savory, classic cheeseburger flavor cuts through the creaminess.
Also, don’t be afraid to play with the root vegetables. If you feel like a sweeter twist on this hearty meal, swapping in sweet potatoes instead of regular ones is a fantastic idea. The natural sugar in the sweet potatoes plays beautifully with the salty beef and cheddar. I have a whole different recipe for an apple cheddar sweet potato soup, but using them here is a great shortcut to deliciousness!
Now, maybe you need to cut back on the red meat, or maybe you just ran out of beef! That’s fine. You can definitely use ground turkey or ground chicken in this Cheeseburger Soup With Potatoes. Just remember—if you use leaner meat, you won’t have as much natural fat to drain off, so you might want to add a teaspoon of butter along with your onions and garlic when sautéing to keep things from sticking and help build that foundational flavor for the broth. It’s all about making it work with what you’ve got!
Serving Suggestions for Your Cheeseburger Soup With Potatoes
Once you’ve got this magnificent Cheeseburger Soup With Potatoes ladle-ready, you’ve got to think about what to dip in it, haven’t you? You can’t just eat soup by itself! This is so rich, you need something sturdy for scooping up every last bit of that creamy cheese sauce.
My go-to choice is always a huge hunk of crusty bread—something rustic that can stand up to the weight of the soup without falling apart. If you’re feeling ambitious, baking up some homemade garlic cheese bread is insane with this; you can find an amazing recipe for garlic parmesan breadsticks that works perfectly.
If you need something lighter, a small side salad with a bright vinaigrette cuts through the richness beautifully. Or, heck, just crush up some oyster crackers right on top and call it a day! That crunch is satisfying.
Storage and Reheating Instructions for Leftover Cheeseburger Soup With Potatoes
I know you’ll have leftovers because this recipe makes a very generous batch, but don’t worry about keeping it fresh! Storing this Cheeseburger Soup With Potatoes is simple, but you have to be a little careful with that cheese when you reheat it. My rule is always: if you can’t eat it all right now, put it away immediately so it’s ready for lunch tomorrow.
Make sure the soup cools down just a bit on the counter—don’t put a huge pot of scorching hot soup directly into the fridge, that’s bad for your fridge temperature! Then, transfer the leftovers into small, airtight containers. It keeps really well in the refrigerator for about three to four days. The potatoes will soak up some of the broth as it sits, which is normal, but they still taste fantastic the next day!
Now, here’s where you need my expert tip for reheating cheese soup. When you take it out of the fridge the next day, it might look a little separated or stiff—that’s just the fat and starch settling. Do NOT just blast it on high heat! Reheat it slowly on the stovetop over medium-low heat. Stir constantly, and if you notice it’s struggling to come back together or looks grainy, take it off the heat and whisk in just a splash of regular milk or even a little water. This little bit of extra liquid helps emulsify everything again, and before you know it, that luscious, creamy texture for your Cheeseburger Soup With Potatoes is back, good as new!
Frequently Asked Questions About Cheeseburger Soup With Potatoes
I know you all have questions, because when something tastes this good, you want to make sure you get it exactly right! That’s what FAQs are for—grabbing all those little details that are hard to fit into the main steps. We want your Cheeseburger Soup With Potatoes to be perfect every single time, so let’s clear up some common worries!
Can I make this potato soup recipe ahead of time?
Oh, yes, you totally can! This is great for meal prepping, especially since the potatoes get so tender, it just seems to taste better the next day. BUT, and this is a big but, I highly recommend you stop cooking right before you add the cheese and the cream cheese. Cook the whole base—the beef, the veggies, the broth, and the thickener. Let that cool and chill overnight. Then, when you are ready to eat, gently reheat that base until it’s warm, and quickly whisk in the cheddar and cream cheese until smooth. Cheese doesn’t always like being stored for long periods, so adding it fresh keeps your Cheeseburger Soup With Potatoes beautifully creamy.
What thickens this Cheeseburger Soup With Potatoes?
We’re using an old-school technique to guarantee a rich, thick texture without any weird lumps, provided you do it right! A slurry made from flour and a little bit of milk is what thickens the base when you cook it down with the broth. It creates that hearty, velvety consistency. Remember to whisk that flour and milk mixture completely smooth in a separate little bowl before stirring it into the hot soup; that’s the secret to avoiding those little flour pebbles floating around!
Is it possible to make this a vegetarian soup?
You absolutely can adapt this, even though the beef is the star in this version! If you want to make this a vegetarian potato soup, the first swap is easy: ditch the ground beef and use vegetable broth instead of beef broth. For the “meat” element, you could brown up some lentils or use a good quality plant-based ground substitute. Just brown that up with your onions and garlic, follow the rest of the steps, and you’ll have a completely different, but equally comforting, vegetarian Cheeseburger Soup With Potatoes!
If you’re looking for more one-pot soup ideas that use tasty spices, you should certainly check out this recipe for comforting hamburger soup with macaroni—it’s another simple winner!
Rate This Hearty Cheeseburger Soup With Potatoes
Well, that’s it! You’ve officially made the coziest, most comforting Cheeseburger Soup With Potatoes! I’m so excited for you to try this. When you finish up, I really, really want to know what you think. Did your cheese melt perfectly? Did your family devour it in five minutes flat? Don’t be shy!
Head down to the comments section below and give this recipe a star rating so everyone knows how much you loved it. Even better, tell me what toppings you used! I can’t wait to read your reviews and see how you enjoyed this slice of burger heaven!
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Cheeseburger Soup With Potatoes
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty soup recipe that captures the flavor of a cheeseburger with potatoes.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup shredded carrots
- 1 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup cream cheese, cubed
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion softens, about 5 minutes.
- Pour in the beef broth. Add the diced potatoes, shredded carrots, dried mustard, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk the flour with a little bit of the milk until smooth.
- Stir the flour mixture into the simmering soup. Cook, stirring constantly, until the soup thickens slightly.
- Gradually stir in the remaining milk. Heat through, but do not boil.
- Reduce the heat to low. Stir in the shredded cheddar cheese and cubed cream cheese until both are fully melted and the soup is smooth.
- Serve hot.
Notes
- For a richer flavor, use sharp cheddar cheese.
- You can substitute sweet potatoes for regular potatoes if you prefer.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 28
- Cholesterol: 90
Keywords: cheeseburger soup, potato soup, ground beef soup, cheddar cheese soup, comfort food