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Creamy Cheeseburger Potato Soup – Easy Game Day Recipe

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A rich, hearty soup that tastes exactly like your favorite diner burger, perfect for game day or busy weeknights. Made with simple ingredients and ready in under 45 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup whole milk (or 2%)
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dill pickle juice
  • Crumbled cooked bacon (about 4 slices, for topping)
  • Shredded cheddar cheese (for topping)
  • Diced dill pickles or pickle relish (for topping)
  • Chopped green onions (for topping)
  • Diced tomatoes (for topping)

Instructions

  1. Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through (5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Add the butter to the pot. Once melted, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the flour over the beef and onion mixture. Stir constantly for 1-2 minutes until fully incorporated and no white streaks remain.
  4. Slowly pour in the beef broth while stirring constantly. Add the milk, heavy cream, diced potatoes, salt, pepper, smoked paprika, and garlic powder. Stir to combine. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Remove the pot from heat. Use a potato masher to gently mash about half the potatoes directly in the pot. Stir in the mustard, ketchup, Worcestershire sauce, and pickle juice.
  6. Return the pot to low heat. Gradually add the shredded cheddar and Monterey Jack cheese, a handful at a time, stirring constantly until fully melted and smooth. Taste and adjust seasoning.
  7. Ladle the soup into bowls and top with crumbled bacon, shredded cheddar, diced pickles, green onions, and diced tomatoes as desired. Serve hot.

Notes

Shred your own cheese from a block for smooth melting. Don’t skip the pickle juice—it adds brightness. For a thicker soup, use Yukon Gold potatoes. The soup tastes even better the next day.

Nutrition

Keywords: cheeseburger soup, potato soup, game day recipe, creamy soup, comfort food, easy dinner

Find it online: https://shimmersnack.com/creamy-cheeseburger-potato-soup-easy-game-day-recipe/