Description
This Potato Cheeseburger Soup is a hearty, creamy, and delicious take on the classic cheeseburger, reimagined as a comforting soup. With tender chunks of potatoes, savory ground beef, melted cheddar cheese, and aromatic vegetables, this soup delivers all the flavors of a cheeseburger in every spoonful. It’s perfect for cold nights or casual family dinners, offering a satisfying, cheesy dish that’s sure to please both kids and adults alike. Customize it with your favorite toppings, such as crispy bacon, chopped pickles, or a dollop of sour cream, to make it your own.
Ingredients
Scale
- 1 pound ground beef
- 4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons
- 1 medium white onion, diced
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)
- 3 cups chicken broth, low sodium
- ¼ cup all-purpose flour
- 4 cups sharp cheddar cheese, shredded
- 1½ cups milk, 2%
- ¼ cup sour cream, full fat
Instructions
- In a 12-inch frying pan, thoroughly cook the ground beef. Drain the fat and set aside for now.
- In a large 5-quart pot with 1 tablespoon of butter over medium-high heat, sauté the onion, carrots, and diced celery with the Italian seasoning, oregano, salt, and pepper until onions have softened, 2 to 3 minutes.
- Add the beef, potatoes, and chicken broth to the pot. Reduce the heat to low, cover with a lid, and simmer for 10 to 12 minutes, until potatoes are tender.
- In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium-high heat and stir in the flour until it starts to bubble, 2 minutes. Then add this mixture to the soup, stirring well to mix.
- Stir in the cheese until fully melted.
- Add the milk and bring the soup back to a simmer. Then stir in sour cream until well mixed.
- Remove from heat and serve hot.
Notes
- Ground Beef: For best results, use 80/20 ground beef, which offers the perfect balance of flavor and fat. If you prefer a leaner option, you can substitute with ground turkey or a plant-based alternative for a healthier or vegetarian version.
- Potatoes: Russet potatoes are ideal for this soup due to their starchy texture, which helps thicken the broth. Cut them into even chunks to ensure they cook uniformly. If you want a low-carb version, substitute the potatoes with cauliflower florets.
- Cheese: Sharp cheddar is recommended for its strong flavor and creamy texture, but feel free to use mild cheddar, American cheese, or even a mix of cheeses like Monterey Jack for extra richness. Add the cheese gradually on low heat to avoid curdling.
- Vegetables: Onions and celery add an aromatic base, but you can experiment by adding bell peppers, carrots, or even jalapeños for a spicier kick.
- Broth: Beef broth enhances the savory taste, but chicken or vegetable broth works well for a lighter flavor or vegetarian version.
- Customization: Personalize the soup by adding bacon, diced tomatoes, or pickles for a cheeseburger-inspired twist. For those who like heat, hot sauce or jalapeños are great additions. You can also top the soup with croutons or more shredded cheese for a satisfying crunch.
- Healthier Swaps: To make a lighter version, substitute heavy cream with low-fat milk or Greek yogurt. You can also replace some of the cheese with reduced-fat options and opt for lean ground beef or turkey.
- Storage and Reheating: The soup can be refrigerated for up to 4 days. If freezing, store without the cheese and add it after reheating to prevent separation. Reheat the soup gently on low heat and stir in additional broth or milk if it thickens too much.