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Creamy Cheeseburger Potato Soup with Cheddar

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This creamy cheeseburger potato soup tastes just like a cheeseburger but in soup form. It’s a quick, hearty, and satisfying meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups chicken broth (low-sodium)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: cooked and crumbled bacon, sliced green onions, extra shredded cheddar, sour cream

Instructions

  1. Brown the Beef (5 minutes): Place your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with your wooden spoon, until it is nicely browned. Once cooked, use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of the rendered fat in the pot.
  2. Sauté the Aromatics (3 minutes): Reduce the heat to medium. Add the diced onion to the pot with the beef fat. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the Soup Base (10 minutes): Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, Worcestershire sauce, and Dijon mustard. Stir together. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes, or until potatoes are fork-tender.
  4. Create the Creamy Texture (5 minutes): Remove pot from heat. Using an immersion blender, carefully blend about half of the soup directly in the pot. (Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to pot.)
  5. Add the Dairy (2 minutes): Return pot to low heat. Pour in the whole milk and heavy cream, stirring constantly. Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next.
  6. Finish and Season (2 minutes): Stir the cooked ground beef back into the soup. Let it heat through for another minute or two. Taste and season generously with salt and black pepper.
  7. Serve Immediately: Ladle soup into bowls and top with your favorite fixings. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the Dijon mustard—it gives the soup that classic cheeseburger tang. Always shred your own cheese from a block for smooth melting. When adding cheese, keep heat on low and stir constantly to prevent separation. For a thicker soup, mash some potatoes directly in the pot before adding dairy, or use a cornstarch slurry. Leftovers keep in the fridge for up to 4 days; add a splash of milk or broth when reheating. Freezing is not recommended due to dairy separation.

Nutrition

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

Find it online: https://lindabake.com/creamy-cheeseburger-potato-soup-with-cheddar-easy-30-minute-recipe/