Homemade Cheeseburger Soup with Baby Potatoes

When the weather turns cool, I find myself reaching for recipes that are cozy, hearty, and full of familiar flavors. This homemade cheeseburger soup with baby potatoes is one of my favorite cold-weather meals. It has all the comfort of a cheeseburger—savory ground beef, melty cheese, and tender vegetables—turned into a creamy, satisfying soup that I can enjoy by the spoonful.

The baby potatoes add the perfect bite-sized texture, making every mouthful rich, velvety, and absolutely delicious. Whether I’m serving it for a family dinner or meal-prepping for the week, this soup always delivers comfort and flavor.

Why You’ll Love This Recipe

I love how this recipe brings together everything I crave in a comforting meal: it’s rich, creamy, filling, and easy to make. All it takes is one pot and under an hour to create something that feels like it simmered all day. The tender baby potatoes add heartiness without the need for noodles or rice, and the melted cheddar turns the broth into a creamy, cheesy dream.

It’s also super adaptable — I can swap out proteins, lighten it up, or even make it vegetarian depending on my mood or what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• baby potatoes, halved or quartered

• cheddar cheese (or a mix of American and cheddar for extra creaminess)

• chicken or beef broth

• heavy cream or half-and-half

• onion, diced

• celery, diced

• carrots, diced

• garlic, minced

• butter

• all-purpose flour (optional, for thickening)

• salt

• black pepper

• paprika

• fresh parsley, chopped

• optional toppings: extra cheese, green onions, croutons

Directions

1. Brown the beef
I start by cooking the ground beef in a large pot until browned and fully cooked. I drain off the extra grease to keep the soup smooth.

2. Cook the vegetables
Next, I add the onions, carrots, celery, and garlic. I sauté them until they’re tender and fragrant, creating a flavorful base.

3. Simmer the potatoes
I stir in the broth and add the baby potatoes. Then I let the soup simmer until the potatoes are fork-tender—usually about 15 to 20 minutes.

4. Make it creamy
I reduce the heat and pour in the heavy cream. Then I slowly stir in the shredded cheese, one handful at a time, making sure each addition melts fully before adding more.

5. Season to taste
I finish by seasoning with paprika, salt, and black pepper. I taste and adjust as needed to get the balance just right.

6. Serve hot
Once it’s ready, I ladle the soup into bowls and top it with fresh parsley, extra cheese, or green onions.

Servings and timing

This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 30 minutes to cook, for a total time of 45 minutes. It’s perfect for a comforting dinner or as a make-ahead lunch option.

Variations

This soup is super flexible, and I like changing it up from time to time:

• Lighter version: I use ground turkey or chicken and swap the heavy cream for evaporated milk or half-and-half.

• Vegetarian: I replace the ground beef with plant-based ground meat and use vegetable broth.

• Low-carb: I skip the potatoes and use cauliflower florets instead.

• Spicy twist: I add diced jalapeños or a pinch of red pepper flakes for extra heat.

storage/reheating

Refrigerator: I store any leftovers in an airtight container in the fridge for up to 4 days.

Freezer: I portion the soup into freezer-safe containers and freeze it for up to 2 months. I always let it cool completely before freezing and thaw it overnight in the fridge.

Reheating: I warm the soup gently on the stovetop over low heat, stirring occasionally. If it thickens too much, I stir in a bit of broth or milk to bring back its creamy consistency.

FAQs

Can I make cheeseburger soup ahead of time?

Yes, I often make this soup a day or two in advance. It reheats well and the flavors deepen over time, making it even more delicious.

Can I freeze this soup?

Definitely. I let it cool completely before freezing, then portion it into containers. I thaw it overnight in the fridge and reheat it gently on the stove, adding a splash of milk or broth if needed.

What’s the best cheese to use?

I like sharp cheddar for its bold flavor, but sometimes I mix in a little American cheese for extra smoothness. Both melt beautifully and add great taste.

Can I make it thicker?

Yes, I sometimes add a couple of tablespoons of flour when sautéing the vegetables. It thickens the broth nicely without making it heavy.

What toppings go well with this soup?

I usually go for extra shredded cheese, chopped green onions, or croutons. They add great texture and flavor without needing anything fancy.

Conclusion

This cheeseburger soup with baby potatoes is my go-to when I want something warm, creamy, and satisfying. It’s easy to prepare, full of rich flavors, and customizable to fit whatever ingredients I have on hand. Whether I’m serving it fresh off the stove or enjoying leftovers the next day, this soup always hits the spot. It’s simple, hearty comfort food — exactly what I need when I want a meal that feels like home.

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