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Easy One-Pot Cheeseburger Potato Soup: The Best Comfort Food

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A creamy, savory soup that tastes like the best part of a cheeseburger, made in one pot with ground beef, potatoes, and melted cheese. Perfect for busy weeknights and ready in about 40 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium Russet potatoes (about 2 pounds), peeled and cubed into ½-inch pieces
  • 2 medium carrots, peeled and diced small
  • 2 stalks celery, diced
  • 4 cups low-sodium beef broth
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 slices American cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • For toppings (optional): 4 slices bacon, cooked and crumbled; 3 green onions, sliced thin; dill pickle slices; extra shredded cheddar

Instructions

  1. Brown the beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink (6-8 minutes). Spoon off all but about 1 tablespoon of fat.
  2. Sauté the aromatics: Add the diced onion to the pot and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the flour: Sprinkle the flour over the beef and onion mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  4. Pour in the broth: Slowly pour in the beef broth while stirring continuously to prevent lumps. Scrape the bottom of the pot to release browned bits. Bring to a gentle boil.
  5. Add the potatoes and veggies: Stir in the cubed potatoes, diced carrots, celery, Worcestershire sauce, smoked paprika, salt, and pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Temper the milk: In a small bowl, whisk together the milk with about ½ cup of the hot soup broth. Slowly pour the tempered milk mixture back into the pot, stirring gently.
  7. Melt in the cheese: Reduce heat to low. Add the shredded cheddar and American cheese slices one at a time, stirring gently after each addition until fully melted and smooth. Do not let it boil.
  8. Stir in the mustard: Add the Dijon mustard and stir to combine. Taste and adjust seasoning as needed.
  9. Rest and serve: Remove from heat and let the soup sit for 5 minutes to thicken slightly. Ladle into bowls and top with crumbled bacon, sliced green onions, pickle slices, and extra shredded cheese if desired.

Notes

For a thicker soup, mash some of the potatoes against the side of the pot before adding the cheese. The soup will continue to thicken as it cools; add a splash of milk or broth when reheating. For gluten-free, substitute flour with a 1:1 gluten-free flour blend or 2 tablespoons cornstarch mixed with ¼ cup cold water. For dairy-free, use plant-based milk and vegan cheese (texture will be less creamy).

Nutrition

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

Find it online: https://shimmersnack.com/easy-one-pot-cheeseburger-potato-soup-the-best-comfort-food/