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Easy One-Pot Cheeseburger Potato Soup Recipe

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This easy one-pot cheeseburger potato soup is a rich, creamy, and deeply satisfying meal that tastes like a classic cheeseburger in a bowl. Made with simple ingredients like ground beef, potatoes, and sharp cheddar, it comes together in about 40 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs (about 4 medium) Russet potatoes, peeled and cubed
  • 4 cups (960 ml) beef broth (low-sodium if preferred)
  • 1 cup (240 ml) whole milk
  • 2 cups (200g) sharp cheddar cheese, shredded from a block
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika (smoked or regular)
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Optional toppings: crispy bacon bits, sliced green onions, diced pickles, extra shredded cheddar, sour cream

Instructions

  1. Brown the Beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it apart. Cook undisturbed for 2 minutes to sear, then stir and cook until browned all over, about 3 more minutes. Leave about 1 tablespoon of fat in the pot; spoon off any excess. Transfer beef to a bowl and set aside.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot with the reserved beef fat. Cook, stirring occasionally, until translucent and softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the Base: Stir in Worcestershire sauce, Dijon mustard, and paprika. Cook for 1 minute, scraping up any browned bits from the bottom of the pot.
  4. Add Potatoes and Broth: Add cubed potatoes and beef broth to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Blend for Creaminess: Using a slotted spoon, scoop out about 1½ cups of cooked potatoes and transfer to a blender. Add about ½ cup of broth from the pot. Blend until smooth. (Alternatively, use an immersion blender to blend a portion of the soup directly in the pot, leaving some chunky pieces.)
  6. Combine and Thicken: Pour the blended potato mixture back into the pot. Stir in the milk and reserved browned beef. Bring to a gentle simmer over medium-low heat and cook for 3 minutes, stirring occasionally, until slightly thickened.
  7. Melt in the Cheese: Remove the pot from the heat. Let it sit for 30 seconds, then gradually sprinkle in the shredded cheddar, stirring constantly in one direction until fully melted and smooth. Taste and adjust salt and pepper.
  8. Rest and Serve: Let the soup sit off the heat for 5 minutes to thicken further. Ladle into bowls and add desired toppings.

Notes

Don’t rush the cheese melting—add it off the heat to avoid graininess. If the soup is too thick after resting, stir in a splash of warm broth or milk. This soup tastes even better the next day as flavors meld. For a dairy-free option, use dairy-free cheddar shreds and unsweetened oat milk or full-fat coconut milk.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot soup, easy soup recipe, ground beef soup, comfort food, weeknight dinner

Find it online: https://lunafeast.com/easy-one-pot-cheeseburger-potato-soup-recipe/