Potluck Cheeseburger Soup
Cozy up to a bowl of rich, creamy comfort with Potluck Cheeseburger Soup, the ultimate crowd-pleaser that transforms the iconic flavors of a cheeseburger into a soul-warming soup. Packed with hearty ingredients like tender ground beef, sharp cheddar cheese, and rustic russet potatoes, this dish is brimming with layers of flavor thanks to a medley of ketchup, dijon mustard, Worcestershire sauce, and aromatic sautéed vegetables. A touch of heavy cream makes it luxuriously smooth, while optional toppings like crumbled bacon and green onions elevate each savory spoonful. Perfect for serving in bread bowls or alongside crusty bread, this easy-to-make recipe comes together in under an hour and is guaranteed to be the star of any gathering or family dinner. Ideal for keywords like "easy cheeseburger soup," "comfort food recipes," and "potluck soup ideas."
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 or leaner)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, shredded
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth, low-sodium
- 2 medium russet potato, peeled and diced
- 2 cups whole milk
- 0.5 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons ketchup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onion, sliced (for garnish)
- 0.5 cup bacon, cooked and crumbled (optional garnish)
- 4 pieces bread bowls or crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned, breaking it into crumbles as it cooks. Remove the beef from the pot with a slotted spoon and set it aside on a plate lined with paper towels to drain excess fat.
Wipe the pot clean if necessary, then melt the butter over medium heat. Add the diced onion and shredded carrot, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth to create a smooth and slightly thickened base. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cover. Let the soup simmer for 15-20 minutes until the potatoes are fork-tender.
Reduce the heat to low and stir in the milk, heavy cream, Worcestershire sauce, dijon mustard, ketchup, salt, and black pepper. Let the soup warm through, but do not allow it to boil.
Gradually add the shredded cheddar cheese to the pot, stirring constantly to melt and incorporate it into the soup.
Return the cooked ground beef to the pot and stir to combine. Let the soup cook for another 5 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with green onions, crumbled bacon (if using), and an optional bread bowl or crusty bread on the side.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 408 mg | 31% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 834 mg | 18% | |
*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.
