Cheeseburger Soup with Baby Potatoes

This soup takes everything you love about a cheeseburger — beef, cheddar, and baby potatoes standing in for the bun — and turns it into a warm, creamy bowl. It's a one-pot meal that comes together in under an hour, with a cheese sauce built right into the broth instead of ladled on top. Bacon bits and green onions on top add the finishing touch.

Ground beef, baby potatoes, and cheddar cheese simmer together into a creamy, cheeseburger-inspired soup.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (15 min prep, 30 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 6 servings
• Light: about 425 calories per serving

Ingredients

• 1 pound ground beef
• 1 pound baby potatoes (halved or quartered)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups chicken or beef broth
• 1 cup heavy cream (or half-and-half for lighter version)
• 2 cups sharp cheddar cheese (shredded)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening, optional)
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley (chopped (for garnish))
• crispy bacon bits
• extra cheese
• green onions

Instructions

1. Brown the ground beef in a large pot until fully cooked, then drain any excess grease.
2. Add the onion, carrots, celery, and garlic, and sauté until softened and fragrant.
3. Pour in the broth, add the baby potatoes, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
4. Lower the heat, stir in the heavy cream, then add the shredded cheese a handful at a time, stirring until melted and smooth.
5. Season with paprika, salt, and pepper, adjusting to taste.
6. Garnish with parsley, bacon crumbles, or extra cheese before serving.

Cooking Tips

• Add the cheese gradually over low heat, stirring constantly, so the soup stays smooth.
• Simmer the potatoes until just fork-tender so they don't fall apart in the soup.
• Skim excess grease from the beef before adding the vegetables for a cleaner-tasting soup.

Substitutions

• Half-and-half can replace the heavy cream for a lighter soup.
• Ground turkey works in place of ground beef.
• Gruyère can be swapped for a milder cheese if you prefer a less pronounced flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop over low heat, stirring often, since the cheese can separate if it boils.
• Freezing isn't recommended, as the dairy can separate when thawed.

Serving Suggestions

• Top with crispy bacon bits, extra cheese, and green onions.
• Serve with crusty bread for dipping.
• Add a dollop of sour cream for extra creaminess.

Nutrition (per serving)

Nutrient	Amount
Calories	425 kcal

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