If you’re craving a cozy dinner that warms you from the inside out, this Homemade Cheeseburger Soup with Baby Potatoes is exactly the kind of comfort food to make. It blends everything you love about a classic cheeseburger—savory ground beef, melted cheddar, onions, garlic, and spices—into a creamy, flavorful soup that’s perfect for chilly nights.

The baby potatoes make the soup heartier and add a buttery texture that keeps each bowl satisfying. Whether you need a quick weeknight dinner, a family-friendly meal, or something to prep ahead for lunches, this cheeseburger soup checks every box.

Why This Cheeseburger Soup Recipe Works

• Creamy, comforting, and filling
• Family-friendly and freezer-friendly
• Made with simple, affordable ingredients
• Cooks in about 45 minutes
• Can be made gluten-free by omitting flour or using a gluten-free thickener
• Great for meal prep or leftovers

Ingredients You’ll Need

Here’s everything required to make this creamy cheeseburger soup with baby potatoes:

• Ground beef (or turkey/chicken for a lighter option)
• Baby potatoes, halved or quartered
• Shredded cheddar cheese
• Chicken or beef broth
• Heavy cream or half-and-half
• Onion, celery, and carrots
• Fresh garlic
• Salt, black pepper & paprika
• Fresh parsley

These simple pantry ingredients come together to make the perfect bowl of comfort food.

How to Make Cheeseburger Soup

1. Brown the Ground Beef

Cook the ground beef in a large soup pot until fully browned, then drain any excess grease.

2. Sauté the Aromatics

Add the diced onion, celery, carrots, and garlic. Cook until soft and fragrant.

3. Simmer the Potatoes

Pour in the broth and add the baby potatoes. Simmer 15–20 minutes, until the potatoes are tender.

4. Make It Creamy & Cheesy

Lower the heat. Stir in the heavy cream, then slowly add the shredded cheese in handfuls until melted and silky.

5. Season and Serve

Add paprika, salt, and pepper. Taste and adjust. Finish with fresh parsley, bacon bits, or extra cheese.

Easy Variations & Substitutions

Lighter Version:

Use ground turkey and evaporated milk or half-and-half.

Vegetarian Option:

Swap ground beef for plant-based crumbles and use vegetable broth.

Low-Carb or Keto:

Replace potatoes with cauliflower florets.

Spicy Cheeseburger Soup:

Add jalapeños, red pepper flakes, or a splash of hot sauce.

What to Serve with Cheeseburger Soup

This hearty soup pairs perfectly with:

• Warm crusty bread or garlic toast
• A simple side salad
• Green onions, bacon, or croutons on top
• Extra sharp cheddar for even more richness

Storage & Reheating Tips

• Refrigerate: Up to 4 days in an airtight container
• Freeze: Up to 2 months in individual portions
• Reheat: Warm on low heat and add a splash of broth or milk to keep the soup creamy

Common Mistakes to Avoid

• Overcooking potatoes (they should be soft, not falling apart)
• Adding cheese over high heat, which causes clumping
• Under-seasoning — taste and adjust before serving

FAQ

1. Can I make Cheeseburger Soup ahead of time?
Yes, this soup is great for meal prep. Prepare it 1–2 days in advance and store it in an airtight container in the refrigerator. The flavors deepen as it sits, making it even more delicious the next day. When reheating, warm it over low heat and add a splash of broth or milk to restore creaminess.

2. Does Cheeseburger Soup freeze well?
Cheeseburger Soup can be frozen for up to two months. Cool the soup completely before transferring it to freezer-safe containers. Potatoes can soften slightly after freezing, but the overall texture remains creamy and satisfying. Thaw overnight in the refrigerator and reheat slowly to prevent the cheese from separating.

3. How can I make Cheeseburger Soup healthier?
There are several lightened-up options. You can replace the ground beef with ground turkey or chicken, use evaporated milk or half-and-half instead of heavy cream, and reduce the cheese slightly. Adding extra vegetables—such as zucchini, mushrooms, or spinach—can also boost nutrition without affecting flavor.

4. Can I make this soup in a slow cooker?
Yes. Brown the ground beef first, then add all ingredients except the cream and cheese to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in the cream and cheese during the last 20–30 minutes of cooking until the soup becomes smooth and creamy.

5. What toppings go well with Cheeseburger Soup?
Popular toppings include crispy bacon bits, shredded cheddar, sliced green onions, sour cream, croutons, or dill pickles for a true cheeseburger-style twist. These add extra texture and flavor to each bowl.

6. Why did my cheese curdle in the soup?
Cheese curdles when added over high heat. Always reduce the heat before stirring in shredded cheese, and add it gradually. A gentle, low temperature ensures a smooth, velvety broth.

Conclusion

Homemade Cheeseburger Soup with Baby Potatoes is one of those recipes you’ll want to keep in your regular rotation. It’s warm, filling, and incredibly satisfying—everything a good comfort soup should be. Whether you enjoy it on a cold evening, pack it for easy lunches, or freeze a batch for later, this cozy bowl delivers flavor every single time.

If you try it, feel free to add your own twist with toppings, spice levels, or different proteins. Comfort food should be flexible, and this soup adapts beautifully to whatever your kitchen has on hand. Enjoy every creamy, cheesy, potato-filled spoonful!

Recipe Card: Homemade Cheeseburger Soup with Baby Potatoes

Author: Isaac Blogger
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 425 kcal

Homemade Cheeseburger Soup with Baby Potatoes

This creamy Cheeseburger Soup with Baby Potatoes is a cozy, family-friendly comfort meal featuring tender potatoes, seasoned beef, vegetables, and a rich cheesy broth. Perfect for busy nights, meal prep, or cold-weather dinners.

Ingredients

• 1 lb ground beef
• 1 lb baby potatoes, halved or quartered
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour (optional, for thickening)
• 1 tsp paprika
• 1 tsp salt (adjust as needed)
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley
• Optional toppings: bacon bits, extra cheese, green onions

Instructions

1. Brown the Beef:
   Cook ground beef in a large pot until fully browned. Drain the grease.
2. Cook the Vegetables:
   Add onion, carrots, celery, and garlic. Sauté until softened.
3. Simmer the Potatoes:
   Add the broth and baby potatoes. Simmer 15–20 minutes until tender.
4. Make It Creamy:
   Reduce heat, stir in heavy cream, then add shredded cheese gradually until melted.
5. Season:
   Add paprika, salt, and pepper. Adjust to taste.
6. Serve:
   Top with parsley, bacon, or extra cheese. Enjoy warm.