Print

Creamy Cheeseburger Potato Soup

creamy cheeseburger potato soup - featured image
Print Recipe

A rich, velvety cheeseburger soup made with ground beef, potatoes, and cream cheese, ready in 30 minutes. Perfect for busy weeknights, this comforting soup delivers all the flavors of a bacon cheeseburger in a bowl.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium Russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups (960ml) low-sodium beef broth
  • 8 oz (225g) cream cheese, softened
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1/2 cup (120ml) milk or heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional toppings: cooked bacon crumbles, extra shredded cheddar, sliced green onions, pickled jalapeños, sour cream

Instructions

  1. Cook the beef: Place a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned and no longer pink (5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Add potatoes and broth: Pour in beef broth and add diced potatoes. Stir, scraping up browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook until potatoes are fork-tender (15-18 minutes).
  4. Incorporate cream cheese: Reduce heat to low. Cut softened cream cheese into small cubes and add to pot. Stir continuously until fully melted and incorporated (3-4 minutes).
  5. Add milk and seasonings: Pour in milk or heavy cream, then add smoked paprika, garlic powder, salt, and pepper. Stir well and let simmer gently for 2 minutes. Adjust seasoning to taste.
  6. Melt in cheddar: Remove pot from heat. Add shredded cheddar cheese and stir until completely melted. If soup is too thick, stir in a splash of warm broth or milk.
  7. Optional thickening: For a thicker soup, use a potato masher to gently mash some potatoes (4-5 presses). For smoother texture, use an immersion blender for 10-15 seconds.
  8. Rest and serve: Let soup sit off heat for 5 minutes before serving. Ladle into bowls and top with desired toppings.

Notes

For best results, soften cream cheese to room temperature before adding. Use low heat when adding dairy to prevent graininess. The soup thickens as it sits; add a splash of broth or milk when reheating. For a smoky twist, add 1 tablespoon yellow mustard and a splash of pickle juice at the end.

Nutrition

Keywords: cheeseburger soup, potato soup, creamy soup, 30-minute dinner, comfort food, ground beef recipe, easy weeknight dinner

Find it online: https://sparklechew.com/creamy-cheeseburger-potato-soup-recipe-easy-30-min-dinner/