Cheeseburger Potato Soup
Warm, hearty, and bursting with classic burger-inspired flavors, Cheeseburger Potato Soup is the ultimate comfort food in a bowl. This creamy soup combines tender chunks of russet potatoes, seasoned ground beef, and a rich blend of cheddar cheese, all accentuated by the savory depth of Worcestershire sauce and a hint of mustard powder. Freshly sautéed onions, carrots, and celery enhance the base, while a buttery roux ensures a velvety texture in every spoonful. Finished with crispy crumbled bacon and vibrant green onions, this crowd-pleasing dish is perfect as a cozy weeknight meal or a satisfying addition to your game-day spread. Easy to make in under an hour, this soup promises all the taste of a cheeseburger with none of the fuss.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 1 large Carrot
- 2 stalks Celery stalks
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Beef broth
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Mustard powder
- 2 tablespoons Green onions, chopped
- 0.25 cup Cooked bacon, crumbled
Instructions
Peel and dice the potatoes into small cubes. Finely chop the onion, carrot, and celery.
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease and set the beef aside.
In the same pot, melt the butter over medium heat. Add the diced onion, carrot, and celery and sauté for 5-7 minutes, until softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually add the beef broth, stirring to dissolve the roux completely. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the diced potatoes and cook for 10-15 minutes, or until the potatoes are tender.
Pour in the milk and stir to combine. Add the cooked ground beef back into the pot.
Stir in the shredded cheddar cheese, one handful at a time, letting it melt completely before adding more.
Season the soup with salt, black pepper, Worcestershire sauce, and mustard powder. Stir well to combine.
Cook for an additional 5 minutes, stirring occasionally, to let the flavors meld together.
Serve the soup hot, garnished with chopped green onions and crumbled bacon.
Nutrition Facts
Calories |
3891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 9512 mg | 414% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 41.1 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2529 mg | 195% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 7495 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
