Creamy One-Pot Cheeseburger Potato Soup
This cheeseburger potato soup turns everything you love about a classic burger into a cozy, one-pot meal. It’s loaded with tender potatoes, seasoned ground beef, and a creamy, cheesy broth that tastes like a cheeseburger in a bowl.
Even on the busiest weeknights, this soup comes together fast with simple ingredients you likely have on hand. Top it with crisp bacon, diced pickles, and a little extra cheese, and dinner feels like a treat without much work.
Why This Soup Stays in My Weeknight Rotation
It has all the comfort of a loaded potato soup with the savory, tangy punch of a cheeseburger. The creamy broth is rich without being heavy, and the pop of pickle on top keeps every spoonful interesting.
Best of all, it cooks in a single pot, so cleanup is easy. I lean on this recipe when I need something hearty that the whole family will actually ask for again.
Ingredients
- 1 lb ground beef (80/20): adds rich flavor; leaner beef works but the broth won’t be quite as savory.
- 1 tbsp vegetable oil: only if your beef is very lean; otherwise the rendered fat does the job.
- 1 medium yellow onion, diced: about 1 cup.
- 3 cloves garlic, minced: fresh gives the best punch.
- 3 tbsp unsalted butter: for sautéing the onion.
- 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes: they stay creamy without breaking down.
- 4 cups beef broth: low-sodium so you control the salt.
- 2 tbsp ketchup: adds that classic burger sweetness and tang.
- 1 tbsp yellow mustard: just like the squeeze bottle on a burger.
- 1 tsp Worcestershire sauce: deepens the savory beef flavor.
- 1 cup whole milk: 2% works too, but whole milk gives the creamiest texture.
- 2 cups shredded sharp cheddar cheese: shred it yourself so it melts smoothly.
- ½ tsp kosher salt: adjust after tasting the final soup.
- ½ tsp black pepper: freshly ground.
- For serving: crumbled cooked bacon, diced dill pickles, extra shredded cheese, and a drizzle of ketchup or mustard.
Variations / Substitutions
- Swap the meat: Ground turkey or chicken make a lighter soup; add an extra splash of Worcestershire to boost the umami.
- Change the potato: Sweet potatoes add a subtle sweetness that works surprisingly well with the cheese and beef.
- Add some heat: Stir in a minced jalapeño with the onion, or top the bowls with pickled jalapeño slices.
- Go dairy-free: Use a neutral plant-based milk and your favorite dairy-free cheddar shreds. The broth will still be thick and satisfying because of the potatoes.
- Make it tangier: A few spoonfuls of diced pickled jalapeños or a splash of pickle juice brightens the whole pot.
If you like this soup, you might also like my loaded baked potato soup.
How to Make Cheeseburger Potato Soup
Step 1: Brown the Beef
Set a large Dutch oven or heavy soup pot over medium-high heat. Crumble in 1 lb ground beef and season it with a pinch of the measured salt and pepper. Cook, breaking the meat into small pieces with a wooden spoon, for 6 to 8 minutes until no pink remains. Scoop the cooked beef onto a plate and set it aside. If there is more than a tablespoon of fat left in the pot, pour off the excess, leaving a thin coating on the bottom.
Step 2: Sauté the Aromatics
Drop the 3 tablespoons of butter into the same pot over medium heat. Once it melts, add the diced onion and cook for 3 to 4 minutes, stirring now and then, until the pieces turn translucent and glossy. Toss in the minced garlic and stir for 30 seconds more, just until it smells fragrant.
Step 3: Simmer the Potatoes
Pour in the 4 cups of beef broth, then add the diced potatoes, 2 tablespoons ketchup, 1 tablespoon mustard, and 1 teaspoon Worcestershire sauce. Bring the liquid to a rolling boil, then lower the heat so the soup holds a steady, gentle simmer. Cover the pot and let it bubble away for 10 to 12 minutes, until a fork slips into a potato cube with no resistance. The potatoes should be fully tender but still hold their shape.
Step 4: Melt in the Cheese
Turn the heat down to low before adding any dairy. Stir in the 1 cup of whole milk, then gradually add the 2 cups of shredded cheddar while you stir. Drop the reserved ground beef back into the pot. Keep the soup over low heat, stirring occasionally, for about 5 minutes, until the cheese melts completely and the soup is steaming hot but never bubbling. Taste and adjust with the remaining salt and pepper if needed.
Step 5: Ladle and Load Up the Bowls
Spoon the hot soup into wide bowls while it is still creamy and glossy. Scatter crumbled bacon and a small handful of diced dill pickles over the top, plus an extra pinch of shredded cheese if you like. Serve right away while everything is warm and the pickles are crisp.
A Few Notes for the Best Cheeseburger Soup
- Waxy potatoes like Yukon Gold or red potatoes hold their shape and won’t turn into mush as the soup simmers. Russets break down faster and make a thicker but grainier broth.
- For a thicker soup with the same potatoes, mash about half a cup of the cooked potato pieces against the side of the pot with a spoon right before you add the cheese.
- Grating your own cheddar from a block makes a big difference. Pre-shredded cheese often contains starches that can give the soup a grainy texture.
- The soup can be partially made ahead. Complete through step 3, let the potato and broth mixture cool, and refrigerate it. When you are ready to serve, reheat gently and pick up with step 4.
Keeping Leftovers Fresh
- Refrigerate: Store cooled soup in an airtight container for up to 4 days. The potatoes will soften a little but the flavor stays great.
- Reheating: Warm individual portions in a saucepan over low heat, stirring now and then, until heated through. Avoid boiling once the cheese is in the soup, or the dairy may separate.
- Freeze: The base (after simmering the potatoes but before adding milk and cheese) freezes well for up to 3 months. Thaw overnight in the fridge, then finish with the dairy when you reheat.
What to Serve With Cheeseburger Potato Soup
A simple green salad with a mustardy vinaigrette cuts through the richness of the soup and echoes the burger theme. Soft dinner rolls or a crusty baguette are perfect for dunking and scraping up the last drops. For something green and warm, roasted broccoli with a squeeze of lemon works well too.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey will give you a milder flavor, so bump up the Worcestershire sauce by an extra half teaspoon to add depth.
What potato works best for this soup?
Yukon Golds are my go-to because they stay creamy and intact. Red potatoes are a close second and also hold their shape well.
Can I make this in a slow cooker?
You can. Brown the beef and onion on the stove first, then transfer them to a slow cooker with the potatoes, broth, ketchup, mustard, and Worcestershire. Cook on low for 6 to 7 hours or high for 3 to 4 hours, then stir in the milk and cheese at the end.
Can I freeze the soup?
Dairy-heavy soups can separate, so I recommend freezing the base (after adding the potatoes and broth but before the milk and cheese). Thaw, reheat gently, and finish with the dairy just before serving.
Cheeseburger Potato Soup Recipe
Ingredients
Method
- Brown the ground beef in a large Dutch oven over medium-high heat, seasoning with a pinch of salt and pepper, for 6 to 8 minutes. Transfer to a plate and drain excess fat.
- Melt the butter in the same pot over medium heat, then sauté the onion for 3 to 4 minutes until translucent. Stir in the garlic and cook 30 seconds.
- Add the beef broth, potatoes, ketchup, mustard, and Worcestershire. Bring to a boil, then reduce to a simmer, cover, and cook 10 to 12 minutes until the potatoes are fork-tender.
- Lower the heat to low, stir in the milk and shredded cheddar, then return the beef to the pot. Heat for about 5 minutes, stirring occasionally, until the cheese is melted and the soup is steaming but not boiling. Adjust salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon, diced pickles, and extra cheese. Serve immediately.
Notes
