When the weather turns chilly, there’s nothing quite like a steaming bowl of soup to bring comfort and warmth.
This dish combines everything you love about a cheeseburger into a creamy, hearty soup.
It takes the classic concept and makes it even better with tender baby potatoes. They add a buttery texture and bite-sized convenience that makes every spoonful rich and satisfying.
Whether you’re cooking for your family on a busy weeknight or hosting friends for a casual dinner, this cheeseburger soup with baby potatoes is a cozy option that feels like a hug in a bowl.
Ingredients You’ll Need
To make the perfect cheeseburger soup with baby potatoes, gather the following ingredients:
- Ground beef (or substitute with ground turkey or chicken for a lighter option)
- Baby potatoes, halved or quartered depending on size
- Cheddar cheese, or a blend of American and cheddar for extra creaminess
- Chicken or beef broth to create the base
- Heavy cream or half-and-half for richness
- Vegetables: onion, celery, and carrots for flavor and nutrition
- Garlic for depth
- Seasonings: salt, black pepper, paprika, and parsley
Step-by-Step Instructions
- Brown the beef
- In a large pot, cook the ground beef until browned and fully cooked. Drain excess grease.
- Cook the vegetables
- Add onions, carrots, celery, and garlic. Sauté until tender and fragrant.
- Simmer the potatoes
- Stir in broth and add the baby potatoes. Simmer until the potatoes are fork-tender, about 15–20 minutes.
- Make it creamy
- Reduce heat and stir in heavy cream. Slowly add shredded cheese, one handful at a time, stirring until melted and smooth.
- Season to taste
- Add paprika, salt, and pepper. Adjust seasonings as needed.
- Serve hot
- Garnish with fresh parsley, bacon crumbles, or extra cheese if desired.
Variations and Substitutions
Cheeseburger soup is versatile, and you can easily adapt it to your preferences:
- Lighter option: Use ground turkey or ground chicken and replace heavy cream with milk or evaporated milk.
- Vegetarian version: Swap ground beef for plant-based ground meat and use vegetable broth.
- Low-carb swap: Replace baby potatoes with cauliflower florets.
- Spicy version: Add diced jalapeños, red pepper flakes, or hot sauce for a kick.
Serving Suggestions
Cheeseburger soup with baby potatoes is hearty enough to stand alone, but these pairings make it even better:
- Toppings: crispy bacon bits, shredded cheddar, green onions, or croutons
- Sides: crusty bread, garlic toast, or a fresh garden salad
- Meal prep: portion into containers for quick, satisfying lunches throughout the week
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk to keep the soup creamy and prevent the cheese from separating.
Common Mistakes to Avoid
- Overcooking the potatoes: They should be tender but not mushy.
- Adding cheese too early: Wait until the heat is reduced to prevent clumping or separation.
- Under-seasoning: Taste and adjust seasonings throughout cooking for balanced flavor.
Recipe FAQ’s
Can I make cheeseburger soup ahead of time?
Yes! You can prepare the soup up to 2 days in advance. Store it in the refrigerator and reheat gently on the stovetop before serving.
Can I freeze cheeseburger soup?
Yes, cheeseburger soup freezes well for up to 2 months. Let it cool completely before freezing, and thaw in the fridge overnight before reheating. Add a splash of milk or broth when reheating to keep it creamy.
How can I make it healthier?
Swap heavy cream for evaporated milk, use lean ground beef or ground turkey, and reduce the cheese slightly. You can also load it up with extra vegetables.
Homemade Cheeseburger Soup with Baby Potatoes
Ingredients
- 1 pound ground beef
- 1 pound baby potatoes halved or quartered
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken or beef broth
- 1 cup heavy cream or half-and-half for lighter version
- 2 cups sharp cheddar cheese shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour for thickening, optional
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Optional toppings:
- crispy bacon bits
- extra cheese
- green onions
Instructions
Brown the beef
- In a large pot, cook the ground beef until browned and fully cooked. Drain excess grease.
Cook the vegetables
- Add onions, carrots, celery, and garlic. Sauté until tender and fragrant.
Simmer the potatoes
- Stir in broth and add the baby potatoes. Simmer until the potatoes are fork-tender, about 15–20 minutes.
Make it creamy
- Reduce heat and stir in heavy cream. Slowly add shredded cheese, one handful at a time, stirring until melted and smooth.
Season to taste
- Add paprika, salt, and pepper. Adjust seasonings as needed.
Serve hot
- Garnish with fresh parsley, bacon crumbles, or extra cheese if desired.