Description

A rich, creamy, and savory soup that captures the flavors of a classic cheeseburger. This one-pot meal uses russet potatoes, ground beef, and sharp cheddar cheese for a comforting dinner ready in under an hour.

Ingredients

Scale

1.5 pounds ground beef (80/20 blend)
3 medium russet potatoes (about 2 pounds), peeled and diced into ½-inch cubes
1 large yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth (low-sodium)
2 tablespoons butter
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tablespoon Dijon or yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Toppings: Crispy bacon, pickle chips, green onions or chives, extra cheddar cheese

Instructions

Prep ingredients by dicing onions, mincing garlic, and cubing potatoes into uniform ½-inch pieces. Shred the cheddar cheese.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat, leaving about a tablespoon for flavor. Remove beef and set aside.
In the same pot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
Add diced potatoes to the pot and stir to coat in the onion and spice mixture. Pour in chicken broth, scraping up browned bits from the bottom. Add Worcestershire sauce and mustard.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are tender.
For a thicker soup, partially blend with an immersion blender or mash some potatoes against the side of the pot. Stir the cooked beef back in.
Reduce heat to low and gradually stir in heavy cream. Heat through for 2-3 minutes without boiling.
Remove pot from heat. Gradually stir in shredded cheddar cheese until melted and smooth. Adjust consistency with milk or broth if needed.
Ladle into bowls and top with bacon, pickle chips, green onions, and extra cheese. Serve immediately.

Notes

Shred your own cheese to prevent anti-caking agents from affecting the melt. Always remove the pot from heat before adding cheese to avoid graininess. If the soup is too thin, mash some potatoes; if too thick, add broth or milk. This soup does not freeze well due to the dairy content.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6
Sodium: 850
Fat: 28
Saturated Fat: 15
Carbohydrates: 42
Fiber: 3
Protein: 28

Keywords: ground beef soup, cheeseburger soup, potato soup, fall recipes, comfort food, one pot meals, quick dinner, russet potato soup