Homemade Cheeseburger Soup Baby Potatoes

This homemade cheeseburger soup with baby potatoes is a cozy and satisfying meal that brings all the flavors of a classic cheeseburger into a comforting bowl of soup. Perfect for cooler days when you want something hearty, creamy, and full of familiar tastes, this recipe has been my go-to whenever I crave something that feels like a warm hug in a bowl.

The first time I made this soup, my family was skeptical about a cheeseburger in soup form but now they ask for it regularly. Its rich flavor and the tender potatoes really bring everyone to the table.

Ingredients

• Ground beef one pound: provides savory meaty flavor and protein ensure it’s fresh and lean for best results
• Baby potatoes one pound halved or quartered: these hold their shape well when simmered and add a nice texture choose firm, smooth-skinned potatoes
• Carrots one cup diced: add sweetness and color opt for fresh, crisp carrots
• Celery one cup diced: contributes mild flavor and crunch pick celery stalks that are firm and green
• Medium onion one diced: forms the aromatic base pick a firm onion without soft spots
• Garlic three cloves minced: adds a fragrant punch use fresh garlic for best aroma
• Chicken or beef broth four cups: builds the flavorful liquid base use low sodium to control saltiness
• Heavy cream one cup or half-and-half for a lighter version: makes the soup creamy and rich get heavy cream for ultimate indulgence
• Sharp cheddar cheese two cups shredded: delivers that iconic cheeseburger cheesy goodness grate fresh cheddar for smooth melting
• Butter two tablespoons: enhances richness and carries flavors choose unsalted to control seasoning
• All-purpose flour two tablespoons optional: helps thicken the soup if you want a creamier consistency use fresh flour
• Paprika one teaspoon: adds subtle warmth and color pick sweet or smoked paprika depending on preference
• Salt one teaspoon adjust to taste: balances flavors
• Black pepper half a teaspoon: adds mild heat freshly ground works best
• Fresh parsley two tablespoons chopped: for garnish adds fresh herbal brightness
• Optional toppings crispy bacon bits, extra cheese, green onions: these add texture and extra layers of flavor

Instructions

Brown the beef:

In a large heavy-bottomed pot, crumble the ground beef and cook it over medium-high heat until it is fully browned and no longer pink in the center. Stir occasionally to break up any large chunks. Once cooked, carefully drain off the excess grease to keep the soup from becoming oily.

Cook the vegetables:

Add the diced onions, carrots, celery, and minced garlic to the pot with the beef. Reduce the heat to medium and cook, stirring often, until the vegetables soften and become fragrant about 5 to 7 minutes. This step builds the soup’s flavor base and ensures the vegetables are tender.

Simmer the potatoes:

Pour in the chicken or beef broth and stir to combine with the beef and vegetables. Add the halved or quartered baby potatoes. Bring the liquid to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. Stir occasionally to prevent sticking.

Make it creamy:

Lower the heat so the soup is just simmering gently. Slowly stir in the heavy cream or half-and-half to create the creamy texture. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously after each addition until the cheese melts smoothly into the soup. If you want a thicker soup, you can sprinkle in the flour and whisk well to avoid lumps.

Season to taste:

Add the paprika, salt, and freshly ground black pepper. Taste the soup and adjust the seasoning if needed, adding more salt or pepper to your preference. This step enhances the overall flavor and balances the richness.

Serve hot:

Ladle the soup into warm bowls and garnish with the chopped fresh parsley. For extra indulgence add crispy bacon bits, a sprinkle of extra cheese, or sliced green onions on top. This makes for a beautiful presentation and adds texture.

What I love most about this soup is the cheddar cheese that melts to create this luscious base that tastes like a classic cheeseburger sauce. It always brings back memories of family dinners when we’d share stories over bowls of this soup, especially on chilly evenings when everyone needed something warming and comforting.

Storage tips

Store leftover soup in airtight containers in the refrigerator and consume within four days for best quality. To reheat, warm gently on the stove, stirring frequently to maintain the creamy texture without breaking the cheese. This soup can also be frozen for up to three months. Thaw overnight in the fridge before reheating.

Ingredient substitutions

Ground turkey or chicken can be used instead of beef for a lighter version though the flavor will differ slightly. You can swap baby potatoes with Yukon gold potatoes for a slightly waxier texture. Use half-and-half or whole milk if you want to cut back on calories though the soup will be less rich. Feel free to experiment with mild cheddar or even Monterey Jack cheese for a different twist.

Serving suggestions

Serve this soup with a side of crusty bread or warm dinner rolls for dipping. A simple green salad balances the richness and adds freshness to your meal. For a fun twist, top soup servings with pickles or diced tomatoes for that true cheeseburger vibe.

Cultural and historical context

Cheeseburger soup is a playful take on the classic American cheeseburger. Transforming sandwich elements into a soup allows enjoyment of favorite flavors in a new form. This technique echoes the American love for comfort food and creative adaptations that combine convenience with tradition.

Seasonal adaptations

This soup is perfect in fall and winter when hearty warm dishes are most appreciated. Add extra root vegetables like parsnips or turnips for more depth in the colder months. In spring or summer, lighten up with more fresh herbs and reduce the cream for a fresher feel.

This soup is an ultimate comfort food that’s easy to make and perfect for sharing. Enjoy the warmth and rich flavors with your loved ones.

FAQs about Recipes

→ Can I use a different type of cheese?

Sharp cheddar is preferred for its meltability and flavor, but you can substitute with Monterey Jack or Colby for a milder taste.

→ How do I ensure the potatoes cook evenly?

Halve or quarter baby potatoes to similar sizes so they cook through in about 15–20 minutes during simmering.

→ Is it possible to make this with lighter cream options?

Yes, using half-and-half instead of heavy cream creates a lighter but still creamy texture.

→ What sides complement this dish well?

Fresh crusty bread or a crisp side salad balance the richness and create a satisfying meal.

→ Can I prepare the base ahead of time?

Brown the meat and sauté the vegetables in advance, then refrigerate and finish by simmering with potatoes and cheese when ready.