Cheeseburger Soup with Baby Potatoes – Creamy, Cozy, and Packed with Comfort
Cheeseburger soup with baby potatoes is the kind of meal that instantly makes everything feel a little more relaxed. It takes everything we love about a classic cheeseburger—savory beef, melty cheese, rich flavor—and transforms it into a warm, creamy soup that’s perfect for chilly evenings, busy weeknights, or anytime you’re craving pure comfort in a bowl.
This soup is hearty without being heavy, rich without being overwhelming, and incredibly satisfying. Tender baby potatoes add substance and texture, making every spoonful filling and cozy. The ground beef brings that familiar cheeseburger flavor, while sharp cheddar cheese melts into the broth, creating a velvety, indulgent base that still feels approachable and family-friendly.
One of the best things about this recipe is how comforting yet practical it is. It uses simple ingredients you likely already have in your kitchen, comes together in one pot, and reheats beautifully. It’s the kind of soup that tastes even better the next day, making it perfect for leftovers and meal prep. Serve it with crusty bread, dinner rolls, or even a simple side salad, and you’ve got a complete meal that everyone will love.
What really sets this version apart is the use of baby potatoes. They hold their shape beautifully, add a natural creaminess to the soup, and eliminate the need for peeling or extra prep. Combined with a smooth cheese-infused broth, they create a soup that feels both rustic and indulgent—like the ultimate comfort food crossover.
Ingredients:
- Ground beef
- Baby potatoes
- Onion
- Garlic cloves
- Unsalted butter
- All-purpose flour
- Chicken or beef broth
- Whole milk
- Heavy cream
- Shredded sharp cheddar cheese
- Salt
- Black pepper
- Paprika
- Dried parsley
- Optional toppings: bacon bits, green onions, diced pickles
Instructions:
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Drain excess grease and set beef aside.
- In the same pot, melt the butter. Add diced onion and cook until soft and translucent, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux.
- Slowly pour in the broth, whisking continuously to prevent lumps.
- Add the baby potatoes and bring the soup to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are fork-tender.
- Reduce heat to low and stir in milk and heavy cream.
- Add the cooked ground beef back to the pot.
- Gradually stir in shredded cheddar cheese until melted and smooth.
- Season with salt, black pepper, paprika, and dried parsley.
- Simmer gently for another 5 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.
Cheeseburger Soup with Baby Potatoes
Ingredients
Equipment
Method
- Brown ground beef and set aside.
- Sauté onion and garlic in butter.
- Stir in flour, then whisk in broth.
- Add potatoes and simmer until tender.
- Stir in milk, cream, beef, and cheese until smooth.
Notes
Tips & Tricks:
- Use freshly shredded cheese for the smoothest, creamiest texture.
- Keep the heat low when adding cheese to prevent separation.
- If you like a thicker soup, mash a few potatoes directly in the pot.
- For extra cheeseburger flavor, add a teaspoon of Dijon mustard.
Variations:
- Bacon Cheeseburger Soup: Add cooked, crumbled bacon.
- Veggie Boost: Stir in carrots or celery with the onions.
- Spicy Version: Add crushed red pepper flakes or a dash of hot sauce.
- Low-Carb: Reduce potatoes and add cauliflower florets instead.
- Extra Cheesy: Mix in a blend of cheddar and Monterey Jack.
Serving Suggestions:
- Serve with crusty bread, garlic toast, or soft dinner rolls.
- Pair with a simple green salad for balance.
- Top with pickles or relish for a true cheeseburger-inspired twist.
- Sprinkle with extra cheese just before serving.
Storage Information:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave, stirring often.
- Add a splash of milk or broth when reheating if the soup thickens.
- Freezing is possible, but texture is best when enjoyed fresh.
FAQ:
- Can I use frozen potatoes? Yes, but baby potatoes provide the best texture.
- Why did my soup turn grainy? High heat when adding cheese can cause this—keep it low.
- Can I make this gluten-free? Use a gluten-free flour blend or cornstarch slurry.
- Is this soup kid-friendly? Absolutely—it’s mild, creamy, and very familiar in flavor.
History / Fun Facts:
Cheeseburger soup became popular in American kitchens as a creative way to turn classic comfort food flavors into a warm, spoonable meal. It’s especially beloved in colder regions, where hearty, creamy soups are a staple during fall and winter months.
