If you are craving something cozy, hearty, and packed with the nostalgic flavors of a classic cheeseburger, you have to try this Homemade Cheeseburger Soup with Baby Potatoes Recipe. It brings together juicy ground beef, sharp cheddar, and perfectly tender baby potatoes in a creamy, comforting soup that’s like a warm hug in a bowl. Each bite bursts with savory goodness, making it a perfect meal for chilly evenings or whenever you want a satisfying dish that feels like a favorite burger transformed into a soul-soothing soup.
Ingredients You’ll Need
While the ingredient list might seem simple, each component plays a vital role in crafting the rich texture and layered flavors of this soup. From the creamy cheddar to the tender baby potatoes, every ingredient harmonizes perfectly to create this unforgettable dish.
- Ground beef (1 lb): The star protein delivering rich, meaty flavor and a satisfying bite.
- Baby potatoes (3 cups): These tender bites add heartiness and soak up the creamy broth beautifully.
- Shredded sharp cheddar cheese (1 cup): Sharpness that melts into creamy, cheesy goodness.
- Cooked bacon, crumbled (5 slices): Adds a smoky crunch and deep savory notes.
- Carrots (2, diced): Provide a subtle sweetness and vibrant color.
- Celery stalks (2, diced): Bring freshness and a bit of crunch to balance the richness.
- Yellow onion (1 small, chopped): A foundational aromatic that builds depth.
- Garlic cloves (3, minced): Infuse a warm, inviting aroma.
- Chicken broth (4 cups): The flavorful liquid base that ties all ingredients together.
- Heavy cream (1 cup): Creates luscious creaminess and a smooth finish.
- Butter (4 tablespoons, divided): Used for sautéing and making the roux, enhancing richness.
- All-purpose flour (1/4 cup): Thickens the soup and helps achieve that indulgent texture.
- Salt and pepper: Essential seasonings to elevate all the flavors.
- Green onions (2, chopped): Fresh garnish to add a pop of color and bite.
How to Make Homemade Cheeseburger Soup with Baby Potatoes Recipe
Step 1: Sauté Aromatics
Start by melting half the butter in a large pot over medium heat. Toss in the chopped onions, minced garlic, diced carrots, and celery. Let these vegetables soften and release their fragrant aromas for about 5 to 7 minutes—this base layer builds the comforting flavor foundation you crave.
Step 2: Brown the Beef
Once your veggies are tender, push them to one side and add the ground beef. Cook it thoroughly until browned, breaking it apart so it’s crumbled nicely throughout the pot. Be sure to drain any excess grease to keep the soup from feeling too heavy, yet still juicy and flavorful.
Step 3: Add Potatoes and Broth
Stir the halved baby potatoes into the mix, then pour in your chicken broth. Bring everything to a boil, then lower the heat and simmer uncovered for 15 to 20 minutes. The potatoes will soften until perfectly fork-tender, soaking up the rich broth while adding heart and texture to the soup.
Step 4: Make the Roux
In a small separate saucepan, melt the remaining butter and whisk in the flour. Cook this mixture for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the heavy cream until smooth and starting to thicken. This creamy roux is the secret behind the soup’s silky, luscious body.
Step 5: Combine and Melt Cheese
Add your roux-cream mixture into the soup pot and stir everything together. Then sprinkle in the shredded sharp cheddar cheese, stirring gently until it melts completely into the soup. Let the whole pot simmer on low for about 5 minutes so the flavors meld beautifully.
Step 6: Add Bacon and Season
Finally, stir in the crumbled bacon and season the soup generously with salt and pepper. Taste and adjust if needed. Serve piping hot with chopped green onions sprinkled on top for a fresh, vibrant finish to this indulgent meal.
How to Serve Homemade Cheeseburger Soup with Baby Potatoes Recipe
Garnishes
Chopped green onions add a crisp contrast and fresh brightness that makes each spoonful pop. For extra flair, you can add more cheddar cheese, a dollop of sour cream, or even a few extra crumbles of crispy bacon. These simple garnishes elevate the taste and presentation easily.
Side Dishes
This soup is so hearty it can stand on its own, but pairing it with crusty bread, toasted garlic baguette slices, or a simple green salad balances the richness perfectly. Pickles or a tangy coleslaw on the side bring a refreshing bite alongside the velvety soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for that rustic, comforting look. You can also layer it in clear glasses for an eye-catching appetizer or portion it into mini mason jars for cute, portable servings that impress at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Homemade Cheeseburger Soup with Baby Potatoes Recipe into airtight containers and store in the refrigerator. It keeps well for up to 3 days, and the flavors often deepen even more overnight.
Freezing
This soup freezes nicely but keep in mind that the cream and potatoes might slightly change texture after thawing. Use freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the soup on the stove over low to medium heat, stirring frequently to prevent sticking and to restore the creamy consistency. If it thickens too much, add a splash of chicken broth or milk to loosen it back up to your desired texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just be sure to cut them into smaller chunks so they cook evenly and become tender around the same time as the rest of the soup.
Is there a way to make this soup vegetarian?
Absolutely! Replace ground beef with plant-based crumbles or hearty mushrooms, use vegetable broth instead of chicken broth, and omit bacon or use vegetarian bacon alternatives.
Can I make this soup gluten-free?
To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just whisk it in gently with the butter before adding the cream.
How spicy is this soup? Can I add heat?
The soup itself is mild and creamy, perfect for all palates. If you like spice, add a pinch of cayenne pepper or some chopped jalapeño when sautéing the aromatics for a nice kick.
What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version, though the soup won’t be quite as rich and creamy. Coconut cream can also be an interesting dairy-free alternative with a subtle flavor twist.
Final Thoughts
This Homemade Cheeseburger Soup with Baby Potatoes Recipe is one of those rare dishes that feels like a warm embrace on a cold day. Its hearty ingredients and rich, creamy texture make every spoonful utterly satisfying. I can’t encourage you enough to give it a try—you might just find your new favorite comfort food that’s perfect for sharing with loved ones or enjoying on a cozy night in.
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Homemade Cheeseburger Soup with Baby Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and creamy homemade cheeseburger soup loaded with ground beef, tender baby potatoes, and sharp cheddar cheese. This comforting soup combines sautéed aromatics, crispy bacon, and a rich roux-based cream sauce, making it a perfect meal for chilly days.
Ingredients
Meat and Dairy
- 1 lb ground beef
- 1 cup shredded sharp cheddar cheese
- 5 slices cooked bacon, crumbled
- 1 cup heavy cream
- 4 tablespoons butter (divided)
Vegetables
- 3 cups baby potatoes, halved if large
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
Pantry Items
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Brown the Beef: Push the sautéed vegetables to one side of the pot and add ground beef to the other side. Cook the beef thoroughly until browned, breaking it apart as it cooks. Drain any excess grease from the pot.
- Add Potatoes and Broth: Stir the baby potatoes into the pot with the beef and vegetables. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Slowly whisk in the heavy cream until the mixture is smooth and begins to thicken slightly.
- Combine and Melt Cheese: Pour the roux and cream mixture into the soup pot and stir well to combine. Add the shredded sharp cheddar cheese and stir continuously until the cheese has fully melted. Simmer the soup gently for another 5 minutes on low heat to thicken and develop flavor.
- Add Bacon and Season: Stir in the crumbled cooked bacon. Season the soup with salt and freshly ground pepper to your taste. Serve the soup hot, garnished with chopped green onions and additional cheese if desired.
Notes
- For a lighter version, reduce heavy cream or substitute with half-and-half.
- Use pre-cooked bacon for convenience and better texture.
- Baby potatoes can be substituted with cubed Yukon Gold potatoes.
- If the soup is too thick, add more chicken broth to reach desired consistency.
- Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
