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Easy Cheeseburger Potato Soup: Best One-Pot Dinner

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This Easy Cheeseburger Potato Soup is a hearty, one-pot meal that combines all the classic flavors of a cheeseburger—savory beef, melty cheddar, and tangy pickles—into a cozy, creamy soup. Ready in about 40 minutes, it’s a weeknight hero that the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour
  • 1 ½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 medium carrots, peeled and diced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup cream cheese, softened
  • Optional toppings: dill pickle slices, cooked crumbled bacon, diced tomatoes, chopped green onions, fresh parsley, extra shredded cheddar

Instructions

  1. Brown the beef: Place a Dutch oven over medium-high heat and add olive oil. Once shimmering, add ground beef. Break it apart and cook undisturbed for 4 minutes, then stir and cook until nicely browned, about 5-6 minutes total. Leave about 1 tablespoon of fat in the pot. Transfer cooked beef to a bowl and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pot with remaining beef fat. Cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the tomato paste and spices: Stir in tomato paste, smoked paprika, and flour. Cook for 1-2 minutes, stirring constantly.
  4. Build the broth: Slowly pour in chicken broth while whisking vigorously. Add whole milk, Worcestershire sauce, and yellow mustard. Stir to combine.
  5. Add the potatoes and carrots: Add diced potatoes and carrots. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
  6. Thicken the soup (optional): Use a potato masher to gently mash about 1 cup of cooked potatoes right in the pot to release starch and thicken the broth.
  7. Add the cheese and beef: Reduce heat to low. Add softened cream cheese and stir until melted. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is melted. Return cooked ground beef to the pot and stir until heated through, about 2 minutes.
  8. Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with desired toppings.

Notes

For best results, shred your own cheddar cheese to avoid anti-caking agents that prevent smooth melting. Add cheese on low heat to prevent separation. If soup is too thick, stir in a splash of warm milk or broth. If too thin, simmer uncovered to reduce. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot dinner, ground beef soup, comfort food, easy weeknight dinner, creamy soup

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