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Cheeseburger Soup with Potatoes Recipe
Marigold Voss

Cheeseburger Soup with Potatoes

A rich and creamy cheeseburger soup loaded with tender potatoes, ground beef, and melted cheese. This comforting soup delivers all the flavors of a classic cheeseburger in a warm, hearty bowl
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: American
Calories: 416
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Ground beef lean
  • 2 tbsp Butter unsalted
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots diced
  • 2 cups Potatoes peeled, diced
  • 3 cups Chicken broth low sodium
  • 1 cup Milk whole or 2%
  • 1½ cups Cheddar cheese shredded
  • 2 tbsp All-purpose flour for thickening
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tsp Paprika optional
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Brown ground beef in a large soup pot over medium heat, then drain excess fat.
  2. Add butter to the pot and melt completely.
  3. Stir in chopped onion and cook until softened.
  4. Add minced garlic and cook until fragrant.
  5. Sprinkle flour over the mixture and stir well.
  6. Slowly pour in chicken broth while stirring to avoid lumps.
  7. Add diced carrots and potatoes to the pot.
  8. Season with salt, black pepper, and paprika.
  9. Bring to a boil, then reduce heat and simmer for 20 minutes.
  10. Stir in milk and shredded cheddar cheese.
  11. Cook until cheese is fully melted and soup is creamy.
  12. Remove from heat and garnish with fresh parsley before serving.

Video

Notes

  • Use sharp cheddar for stronger flavor.
  • Stir constantly after adding cheese to prevent curdling.
  • Substitute ground turkey for a lighter version.
  • Serve with crusty bread or garlic toast.