Potato Cheeseburger Soup is a comforting, hearty dish that brings together the flavors of a classic cheeseburger in a creamy, satisfying soup. If you crave the familiarity of beef, potatoes, melty cheese, and all the fixings—this recipe delivers it all in a cozy bowl. Imagine tender cubes of potato simmered with browned ground beef, onions, garlic, rich broth, and cheddar cheese, all topped with a little diced pickle for brightness. It’s a crowd-pleaser that works for lunch or dinner and is especially welcome when the weather turns chilly. Let’s dive into how you can make this irresistible homemade soup.
Why You’ll Love Potato Cheeseburger Soup
- Burger flavors in a bowl: Everything you love about a cheeseburger—beef, cheese, onions, pickles—is reimagined in soup form.
- One‑pot meal: You only need one large pot for the whole process, minimizing cleanup.
- Flexible & adaptable: You can adjust the richness, spices, or add extras (e.g. bacon, vegetables).
- Comfort food appeal: Creamy, savory, and satisfying—perfect for cold nights or when you want something indulgent but homey.
- Family favorite: Kids and adults alike tend to enjoy it, making it great for weeknight dinners or casual weekends.
Ingredients
Here’s what you’ll need for a generous pot (serves about 6–8):
- 1 ½ lbs (≈ 680 g) ground beef (80/20 works well for flavor)
- 1 tbsp Montreal seasoning (or your favorite all‑purpose beef seasoning)
- 4 tbsp butter, divided
- 1 large onion, chopped
- 2 cloves garlic, chopped or minced
- ¼ cup (≈ 30 g) all-purpose flour
- 1 ½ cups (≈ 360 ml) milk
- 3 cups (≈ 720 ml) beef stock
- 2 cups (≈ 200 g) sharp cheddar cheese, shredded
- 1 cup celery, diced
- 4 cups potatoes, peeled and cut into ½‑inch cubes (about 2 large russets)
- ½ cup dill pickles, diced (for garnish)
Notes:
- The 80/20 beef ratio gives good flavor and fat for richness.
- If you don’t have premade Montreal seasoning, you can use a blend of garlic powder, onion powder, paprika, salt, pepper, and herbs.
- Two large russet potatoes generally yield about 4 cups of diced potatoes.
Step‑by‑Step: How to Make Potato Cheeseburger Soup
Follow these steps in one large soup pot:
- Brown the beef
- Over medium‑high heat, add 1 tbsp butter to the pot.
- Add ground beef and sprinkle with Montreal seasoning.
- Crumble and cook until no longer pink.
- Remove the cooked beef from the pot and set aside, leaving the fat behind (do not drain).
- Sauté onion & garlic
- In the same pot, add the remaining 3 tbsp butter over medium heat.
- Add the chopped onion and sauté until tender and translucent, about 8–10 minutes.
- Stir in the garlic and cook 1–2 more minutes until fragrant.
- Make the roux / base
- Sprinkle the flour over the onions and garlic. Stir well so the flour coats the vegetables.
- Cook and stir for 3–5 minutes, allowing the flour to cook slightly (this helps avoid a raw flour taste).
- Add liquids & combine
- Slowly pour in the milk while whisking or stirring continuously to prevent lumps.
- Add the beef stock and stir to combine thoroughly. This creates your soup base.
- Incorporate cheese & vegetables
- Add the shredded cheddar cheese, stirring until melted and smooth.
- Then fold in the diced celery, cubed potatoes, and the reserved cooked beef.
- Simmer
- Bring the soup to a gentle boil, then reduce heat to a simmer.
- Cover and cook until the potatoes are tender—10–12 minutes.
- Check and stir occasionally to prevent sticking.
- Serve & garnish
- Ladle into bowls and sprinkle the ½ cup diced dill pickles on top for a refreshing tang.
Helpful Tips
- Use a sharp cheddar cheese for best melt and flavor contrast.
- Grate your cheddar fresh rather than using pre-shredded—pre-shredded contains anti-caking agents that may affect smooth melting.
- If your soup becomes too thick, you can thin with extra milk or broth a little at a time.
- Stir gently and occasionally when simmering to prevent the milk/cheese base from scorching on the bottom.
- Bring ingredients to room temperature reduces shock to dairy and helps smooth blending.
- Taste and adjust seasoning toward the end—especially salt and pepper—to your preference.
Substitutions and Variations
- Meat alternative: Swap ground beef with ground turkey, chicken, or even plant‑based ground meat.
- Cheese choices: Mix cheddar with mozzarella, pepper jack, or Colby for variation.
- Vegetable add‑ins: Add diced carrots, bell pepper, corn, or peas for more color and nutrition.
- Spice it up: Add red pepper flakes, cayenne, or jalapeños for heat.
- Lower fat version: Use leaner beef, reduce butter, or substitute half the milk with unsweetened almond milk or low-fat milk (cheese melt may be a little less smooth).
- Thicker soup / loaded version: Mash some of the potatoes to thicken, or add cooked bacon bits and extra cheese on top.
Storage Instructions
- Refrigerator: Let the soup cool to room temp, then transfer to airtight containers. It will keep for 3–4 days.
- Reheating: Warm on medium heat on stovetop, stirring frequently. Add a splash of milk or broth if it’s too thick.
- Freezing: I don’t recommend freezing the fully finished soup with potatoes, as the texture may change (potatoes can become grainy). However, you can freeze the base (without potatoes or celery), then thaw and add fresh potatoes and celery and simmer until tender.
- Make ahead: You may prepare up to the point before adding potatoes, refrigerate, then finish cooking on the day you serve.
Nutritional Information
- Calories: 703 kcal
- Carbohydrates: 32 g
- Protein: 38 g
- Fat: 46 g
- Saturated Fat: 23 g
- Cholesterol: 149 mg
- Sodium: 775 mg
- Potassium: 1,216 mg
- Fiber: 4 g
- Sugar: 6 g
- Vitamin A: 840 IU
- Vitamin C: 18.6 mg
- Calcium: 436 mg
- Iron: 7.9 mg
Serving Suggestions
- Pair with a crisp green salad or steamed vegetables to lighten the meal.
- Serve with warm crusty bread, garlic bread, or soft dinner rolls to soak up the soup.
- Top with extra shredded cheese, chopped scallions, crispy bacon bits, or extra pickles for garnish.
- A dollop of sour cream or a swirl of plain Greek yogurt can add tang and creaminess.
Frequently Asked Questions About Potato Cheeseburger Soup
Can I make this soup vegetarian or meatless?
Yes — to make it vegetarian, you can omit the ground beef and substitute with plant‑based “beef” crumbles or cooked lentils or mushrooms for texture. Use vegetable broth instead of beef stock, and proceed with the same steps. You’ll still get the cheesy, potato goodness with a meatless twist.
What if I don’t have Montreal seasoning?
No problem. Use a homemade mix: combine garlic powder, onion powder, paprika, dried thyme, black pepper, and a pinch of salt. You can also use any all‑purpose steak seasoning or even taco seasoning in a pinch—just watch the salt content.
Can I make this soup in an Instant Pot or slow cooker?
Yes. In a pressure cooker / Instant Pot, brown the beef on sauté mode; then add onion, garlic, flour, milk, stock, cheese, potatoes, celery. Cook at high pressure for about 7–8 minutes, then quick release. Stir and garnish. In a slow cooker, brown and sauté in a skillet first, then transfer to slow cooker and cook on low for 4–5 hours or high for 2–3 hours until potatoes are tender, adding cheese near the end.
Why did my soup get grainy or separate?
This can happen when the cheese or milk gets too hot or the soup simmers at a rolling boil. To avoid that, keep heat moderate, stir gently, and if needed, add cheese gradually. Also, freshly grated cheese melts more smoothly than pre-shredded kinds.
Can I reduce the sodium?
Yes — use low‑sodium beef stock or homemade stock, and choose a low‑salt seasoning mix. Taste before adding extra salt at the end. You can also reduce the amount of pickles (which contain salt) used as garnish.
Conclusion
Potato Cheeseburger Soup truly delivers the comforting satisfaction of a cheeseburger in a creamy, spoonable form. I hope this recipe becomes a favorite in your home as much as it is in mine. The combination of tender potatoes, flavorful beef, gooey cheese, and a hint of pickle tang always brings smiles around the table. Thank you for reading and trusting me with your kitchen time — I can’t wait for you to taste how easily and deliciously this comes together. May your cooking be joyful, your bowls stay warm, and your appetite always welcome this hearty soup. Enjoy your Potato Cheeseburger Soup and happy cooking!
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Potato Cheeseburger Soup
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Potato Cheeseburger Soup brings the classic cheeseburger into a rich, creamy bowl of soup with beef, cheddar, and potatoes. One pot, easy prep, and full of flavor!
Ingredients
1 ½ lbs ground beef (80/20)
1 tbsp Montreal seasoning
4 tbsp butter, divided
1 large onion, chopped
2 cloves garlic, chopped
¼ cup all-purpose flour
1 ½ cups milk
3 cups beef stock
2 cups cheddar cheese, shredded
1 cup celery, diced
4 cups potatoes, peeled and cubed (about 2 large russets)
½ cup dill pickles, diced (garnish)
Instructions
Follow these steps in one large soup pot:
- Brown the beef
- Over medium‑high heat, add 1 tbsp butter to the pot.
- Add ground beef and sprinkle with Montreal seasoning.
- Crumble and cook until no longer pink.
- Remove the cooked beef from the pot and set aside, leaving the fat behind (do not drain).
- Sauté onion & garlic
- In the same pot, add the remaining 3 tbsp butter over medium heat.
- Add the chopped onion and sauté until tender and translucent, about 8–10 minutes.
- Stir in the garlic and cook 1–2 more minutes until fragrant.
- Make the roux / base
- Sprinkle the flour over the onions and garlic. Stir well so the flour coats the vegetables.
- Cook and stir for 3–5 minutes, allowing the flour to cook slightly (this helps avoid a raw flour taste).
- Add liquids & combine
- Slowly pour in the milk while whisking or stirring continuously to prevent lumps.
- Add the beef stock and stir to combine thoroughly. This creates your soup base.
- Incorporate cheese & vegetables
- Add the shredded cheddar cheese, stirring until melted and smooth.
- Then fold in the diced celery, cubed potatoes, and the reserved cooked beef.
- Simmer
- Bring the soup to a gentle boil, then reduce heat to a simmer.
- Cover and cook until the potatoes are tender—10–12 minutes.
- Check and stir occasionally to prevent sticking.
- Serve & garnish
- Ladle into bowls and sprinkle the ½ cup diced dill pickles on top for a refreshing tang.
Notes
Use sharp cheddar for best flavor.
Freshly shredded cheese melts better.
Adjust thickness with milk or broth as needed.
Soup base can be frozen before adding potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 703
- Carbohydrates: 32g
- Protein: 38g