Go Back Email Link
ground beef vegetables and potatoes simmering in soup pot
Isaac blogger

Cheeseburger Soup with Baby Potatoes

This creamy cheeseburger soup with baby potatoes is a hearty comfort meal made with seasoned ground beef, tender potatoes, vegetables, and melted cheddar in a rich savory broth. It’s filling, family-friendly, and perfect for weeknight dinners or cold evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories:
Ingredients Method Notes

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 thickener)
  • 1 tsp paprika
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 2 tbsp chopped parsley
  • Optional toppings
  • Bacon bits
  • Extra cheese
  • Green onions

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Brown Beef
  4. Cook ground beef in a large pot over medium heat until fully browned and no pink remains. Drain excess grease.
  5. Cook Vegetables
  6. Add onion, carrots, celery, and garlic. Cook 4–6 minutes until softened and fragrant.
  7. Simmer Potatoes
  8. Add broth and potatoes. Bring to a gentle simmer and cook 15–20 minutes until potatoes are fork-tender.
  9. Create Cream Base
  10. Reduce heat to low. Stir in the butter until melted. If using flour, sprinkle it over the vegetables and cook briefly while stirring to remove the raw flour taste. Then add the cream and stir until the soup begins to thicken.
  11. Melt Cheese
  12. Add shredded cheese slowly in small handfuls, stirring until fully melted and smooth. Keep heat low to prevent curdling.
  13. Season & Serve
  14. Add paprika, salt, and pepper. Taste and adjust seasoning. Garnish and serve warm.

Notes

  • Cut potatoes into even pieces so they cook at the same rate.
  • Keep heat low when adding cheese to maintain a smooth texture.
  • Cook ground beef fully until no pink remains before adding to the soup.
  • The soup may thicken as it cools; add a small splash of broth or milk if needed.
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 4 days.
  • Reheat gently on the stovetop, stirring occasionally, until heated through.