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Cheeseburger Potato Soup

Cheeseburger Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 tbsp vegetable oil (if needed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
  • 4 cups low-sodium beef broth
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • ½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • For serving: crumbled cooked bacon, diced dill pickles, extra shredded cheese, ketchup or mustard drizzle

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle into bowls and top with crumbled bacon, diced pickles, and extra cheese. Serve immediately.

Notes

Don't skip the dill pickle topping; it gives the soup the unmistakable tang of a cheeseburger. For extra richness, you can swap half the milk for heavy cream.