Potato Cheeseburger Soup
This Potato Cheeseburger Soup is the ultimate comfort food, combining all the flavors of a hearty cheeseburger with creamy potatoes and a velvety texture. It’s everything you love about a cheeseburger but in soup form—perfect for chilly nights or when you’re craving something rich and satisfying.
Introduction
When I first made this Potato Cheeseburger Soup, I was looking for something cozy and filling to enjoy on a cold evening. I love a good cheeseburger, but I wanted to turn it into a soup that would warm me from the inside out. The combination of savory ground beef, creamy potatoes, sharp cheddar, and tangy sour cream makes every spoonful feel like a comforting hug. This soup has quickly become a family favorite and is now my go-to for satisfying dinners. It’s easy to make, and everyone loves it! If you’re looking for more hearty soup recipes like this, check out Serious Eats’ collection of comforting soups.
🟩 Why This Is So Good
- Rich, creamy texture – The combination of potatoes, cheese, and sour cream makes this soup luxuriously smooth and satisfying.
- Savory ground beef – The ground beef adds a meaty depth of flavor that’s perfect with the creamy base.
- Perfectly seasoned – Italian seasoning, oregano, and a touch of salt and pepper make every bite flavorful without overwhelming the other ingredients.
- Comforting and filling – This soup is like eating a cheeseburger in a bowl, and it’s hearty enough to be a full meal.
When I made this for the first time, I wasn’t expecting it to be such a hit! It was a simple weeknight dinner, but the depth of flavor and comforting warmth made it feel special. My kids even asked for seconds—and they’re usually picky about soups! Now, we make it regularly, and it’s become our family’s version of “cheeseburger night” on a colder evening.
For more hearty soup recipes, check out Serious Eats’ collection here.
🟩 Getting Your Ingredients Right
- Ground beef – Lean ground beef works best here. You can substitute with turkey if you prefer a lighter version.
- Russet potatoes – These potatoes hold their shape well and absorb the flavors of the soup perfectly. If you want a smoother texture, you can use Yukon Gold potatoes.
- Cheddar cheese – Sharp cheddar provides the best flavor, but you can use mild cheddar if you prefer something less tangy.
- Milk & sour cream – 2% milk works great for creaminess, and full-fat sour cream gives the soup a rich texture. If you want a lighter version, you can use low-fat sour cream.
- Seasonings – The Italian seasoning and oregano bring out the best in the soup’s flavor, but feel free to tweak the spices to suit your taste.
For high-quality cheddar cheese, try this Tillamook Sharp Cheddar, which has a wonderfully tangy flavor.
🟩 Making It Step by Step
Cook the Ground Beef
- In a large pot, heat 1 tablespoon of butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove the beef from the pot and set it aside.
Sauté the Vegetables
2. In the same pot, add the remaining 3 tablespoons of butter. Once melted, add the diced onion, shredded carrots, and diced celery. Sauté for about 5 minutes, until the vegetables are softened.
Add the Seasonings and Potatoes
3. Stir in the Italian seasoning, oregano, salt, and pepper. Add the diced potatoes and mix everything together.
Simmer the Soup
4. Pour in the chicken broth, making sure the potatoes are covered. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
Thicken the Soup
5. In a small bowl, whisk together the flour and a little bit of milk to form a smooth slurry. Gradually pour the slurry into the soup, stirring constantly. Continue to cook for another 5 minutes, allowing the soup to thicken.
Finish the Soup
6. Stir in the shredded cheddar cheese, milk, and sour cream. Continue stirring until the cheese is melted and the soup is creamy. Add the cooked ground beef back into the pot and mix well. Taste and adjust seasoning if needed.
Serve
7. Ladle the soup into bowls and serve hot. Garnish with extra shredded cheese or fresh herbs if desired.
🟩 Making Sure It Turns Out
- Cook the beef properly – Make sure the ground beef is browned well, as this adds great flavor to the soup.
- Simmer the potatoes until soft – Make sure the potatoes are tender before thickening the soup. Undercooked potatoes will be too firm and won’t blend with the soup properly.
- Adjust thickness – If the soup is too thick, add a little extra milk or broth until it reaches your desired consistency.
The first time I made this soup, I didn’t cook the potatoes long enough and they stayed a bit too firm. Now, I make sure to let them simmer until they’re tender for the perfect texture.
🟩 Perfect Serving Ideas
This Potato Cheeseburger Soup is perfect on its own, but you can make it even more comforting with a side of garlic bread or a fresh green salad. A slice of crusty bread for dipping is also a great option. Serve it with a cold glass of iced tea or a light beer for a cozy meal that feels like a treat.
🟩 Making It Different
Here are a few ways to make this soup your own:
- Swap the beef – Use ground turkey or chicken for a lighter version of the soup.
- Add more veggies – Throw in some bell peppers, spinach, or even peas for more color and flavor.
- Spicy twist – Add some diced jalapeños or a dash of hot sauce for a bit of heat.
🟩 Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much when refrigerated, add a splash of milk or chicken broth when reheating to loosen it up.
🟩 Tips That Actually Help
- Don’t skip the flour slurry – This step helps thicken the soup, giving it a creamy, hearty texture.
- Use low-sodium broth – This allows you to control the saltiness of the soup, making it easier to adjust the seasoning to your taste.
- Add cheese gradually – Stir in the cheese slowly, allowing it to melt into the soup for a smooth, creamy texture.
When I first made this, I added all the cheese at once, and it didn’t melt smoothly. Now, I add it in batches, which ensures it melts evenly and makes the soup even creamier.
Closing Paragraph
This Potato Cheeseburger Soup is a total game-changer. It’s hearty, comforting, and so satisfying. My family absolutely loves it, and it’s the perfect dish to make when you need something quick but full of flavor. It’s the kind of soup that gets better with every bite and even more delicious the next day. I can’t wait for you to try it—trust me, this will quickly become a go-to in your house too!
Frequently Asked Questions
→ Can I make this soup ahead of time?
Yes! You can make this soup a day in advance and store it in the refrigerator. Just reheat it gently on the stove.
→ Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Just let it cool completely before transferring it to an airtight container. Reheat on the stove when you’re ready to serve.
→ Can I use a different kind of cheese?
Sharp cheddar gives this soup its signature flavor, but you can use any cheese you like, such as mild cheddar, mozzarella, or a cheese blend.
→ What can I serve with this soup?
This soup is perfect on its own, but it pairs wonderfully with garlic bread, a side salad, or even a grilled cheese sandwich.
→ How do I adjust the soup’s thickness?
If the soup is too thick, add more milk or broth until it reaches your desired consistency. If it’s too thin, let it simmer a little longer or use a bit more flour to thicken it up.
Potato Cheeseburger Soup
Print
Potato Cheeseburger Soup Recipe
Description
A creamy, comforting soup loaded with ground beef, sharp cheddar, and tender potatoes—this Potato Cheeseburger Soup is a cozy bowl of comfort that tastes like a cheeseburger in soup form.
Ingredients
→ For the soup
1 pound ground beef
4 tablespoons unsalted butter, divided
1 medium white onion, diced
¾ cup carrots, shredded
¾ cup celery, diced
1 tablespoon Italian seasoning
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
3 large russet potatoes, peeled and cut into bite-size pieces
3 cups chicken broth, low sodium
¼ cup all-purpose flour
4 cups sharp cheddar cheese, shredded
1½ cups milk, 2%
¼ cup sour cream
Instructions
- Brown the ground beef in 1 tablespoon of butter and set aside.
- Sauté the onion, carrots, and celery in the remaining butter until softened.
- Stir in the seasonings, then add the potatoes and chicken broth. Simmer until potatoes are tender.
- Mix flour and milk to make a slurry, add to soup, and simmer to thicken.
- Stir in the cheese, milk, and sour cream. Add the ground beef back in and stir until creamy.
- Serve hot and garnish with extra cheese or fresh herbs.
Notes
Add extra veggies like bell peppers or spinach for more flavor.
Make sure the potatoes are tender before thickening the soup.
You can use ground turkey for a lighter version of the soup.
