Homemade Cheeseburger Soup with Baby Potatoes

WANT TO SAVE THIS RECIPE?

Cheeseburger soup is one of those cozy, crave-worthy dishes I come back to again and again—especially when I want something hearty and satisfying that doesn’t take hours in the kitchen. This version, loaded with baby potatoes, ground beef, shredded cheddar, and a touch of creaminess, is like a warm hug in a bowl. The flavors remind me of the best parts of a juicy cheeseburger, with the comforting texture of a chunky potato soup.

I love making this soup when the weather turns chilly or when I need to feed a crowd something filling and familiar. It’s a one-pot wonder that combines simple ingredients into something unexpectedly rich and flavorful. And when you top it off with crispy bacon, green onions, and a little extra cheese? It goes from great to unforgettable.

Why You’ll Love This Cheeseburger Soup

This soup hits every note: it’s creamy, cheesy, hearty, and packed with comforting flavors. It’s ideal for weeknights when you need something quick but indulgent. The baby potatoes add the perfect bite, and the beef-cheddar combo brings all the comfort of a cheeseburger—without the bun. It’s also kid-approved, freezer-friendly, and endlessly customizable.

What Kind of Ground Beef Should I Use?

I recommend using lean ground beef, around 85-90% lean, so you get that classic beefy flavor without too much grease. If you go fattier, make sure to drain the excess fat after browning the meat. You can also use ground turkey or chicken if you prefer a lighter version.

Options for Substitutions

No baby potatoes? Russet or Yukon gold potatoes chopped into small cubes will work just as well. You can substitute the beef for ground turkey or plant-based meat for a healthier or vegetarian twist. If you’re dairy-free, opt for coconut cream or a dairy-free cheese alternative—just know the flavor and texture may vary slightly. Bacon topping is optional, but let’s be honest—it’s the best part.

Ingredients for This Cheeseburger Soup

• Ground Beef: Brings the classic cheeseburger flavor; hearty and protein-rich.
• Baby Potatoes: Tender and creamy, these add substance and a comforting bite to each spoonful.
• Carrots: Provide a touch of sweetness and color, balancing the savory elements.
• Celery: Offers aromatic depth and a gentle crunch.
• Yellow Onion: A must-have base ingredient for building flavor.
• Garlic: Adds a rich, savory aroma that rounds out the soup.
• Chicken Broth: Serves as the flavorful liquid base that brings everything together.
• Heavy Cream: Gives the soup its rich and velvety texture.
• Shredded Cheddar Cheese: The cheesy centerpiece that gives this dish its namesake creaminess.
• Butter: Used to sauté the vegetables and add depth of flavor.
• All-Purpose Flour: Helps thicken the soup for a hearty consistency.
• Salt & Pepper: Basic seasonings that enhance the natural flavors.
• Crumbled Bacon: Optional but highly recommended for topping—smoky, crunchy, and delicious.
• Green Onions: Fresh and slightly sharp, perfect for garnish.

---

Step 1: Brown the Beef

In a large pot or Dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain excess fat and set the meat aside.

Step 2: Sauté Aromatics and Veggies

In the same pot, melt butter and add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened, then stir in garlic and cook for another 30 seconds.

Step 3: Add Potatoes and Broth

Add chopped baby potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes or until the potatoes are tender.

Step 4: Make a Roux

In a small pan, melt a little more butter and whisk in flour to create a roux. Cook for 1-2 minutes, then stir it into the soup to help thicken it.

Step 5: Add Cream and Cheese

Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until melted and the soup becomes creamy and smooth.

Step 6: Return Beef to the Pot

Add the cooked ground beef back into the soup. Stir and simmer for 5 more minutes, letting all the flavors meld together.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with crumbled bacon, green onions, and extra cheddar cheese if desired. Serve hot and enjoy!

How Long to Prepare the Cheeseburger Soup

Making this soup is fairly straightforward and doesn’t require advanced techniques, which is why I love turning to it for busy weeknights or weekend meal prep.

• Prep Time: Chopping vegetables and gathering ingredients takes about 15-20 minutes.
• Cooking Time: From browning the beef to simmering the soup and melting the cheese, you’ll need around 30 minutes.
• Total Time: In just 45-50 minutes, you’ll have a hearty, flavorful soup ready to serve.

Tips for Perfect Cheeseburger Soup

• Use freshly shredded cheddar cheese rather than pre-shredded for a smoother melt.
• Don’t overcook the potatoes—they should be fork-tender but not mushy.
• Taste and adjust seasonings after adding the cheese and cream.
• For extra depth, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard.
• Let the soup sit for 10 minutes after cooking to thicken slightly and develop flavor.

Watch Out for These Mistakes While Cooking

• Overcooking the Roux: Cooking the flour too long or too short can lead to a grainy or raw-flour taste.
• Adding Cheese Over High Heat: This can cause the cheese to curdle. Lower the heat before stirring it in.
• Skipping the Drain Step: Not draining the beef can make the soup overly greasy.
• Using Low-Quality Cheese: This affects both taste and texture; always go for a good sharp cheddar.
• Neglecting the Garnish: Bacon and green onions elevate the flavor and texture—don’t skip them!

What to Serve With Cheeseburger Soup?

1. Crusty Bread or Rolls

Perfect for dipping into the creamy soup.

2. Side Salad

A fresh green salad with vinaigrette balances the richness of the soup.

3. Grilled Cheese Sandwich

Extra indulgent and perfect for a cozy night in.

4. Pickles or Pickled Veggies

Their tangy crunch adds contrast to the creamy texture.

5. Sweet Potato Fries

A fun twist that pairs nicely with the savory beef and cheese.

Storage Instructions

Refrigerator:

Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.

Freezer:

This soup freezes well without the toppings. Place in freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~480 kcal
• Protein: 23g
• Carbohydrates: 28g
• Fat: 32g
• Saturated Fat: 16g
• Sugar: 4g
• Fiber: 3g
• Sodium: 780mg
• Cholesterol: 95mg

Frequently Asked Questions

What kind of potatoes work best in this soup?

Baby potatoes are great, but Yukon gold or russet potatoes chopped small will work too.

Can I make this soup ahead of time?

Yes! It actually tastes better the next day as the flavors continue to develop. Just store and reheat properly.

Is this recipe gluten-free?

Not as written, due to the flour. You can substitute with a gluten-free flour or cornstarch to thicken the soup.

Can I use a slow cooker?

Yes, brown the beef and sauté vegetables first, then transfer everything (except cheese and cream) to a slow cooker. Add dairy near the end of the cooking time.

Can I skip the bacon?

Absolutely. It’s a flavorful topping but not essential to the base recipe.

Conclusion

Homemade Cheeseburger Soup with Baby Potatoes is the ultimate comfort food mashup—rich, creamy, and packed with flavor. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party dish, this soup delivers every time. Top it off with crispy bacon and a handful of green onions, and you’ve got a meal that satisfies every craving.

---

Print