
A cozy, savory pot of cheeseburger-inspired soup studded with baby potatoes, rich cheddar, and browned beef—comforting, quick, and perfect for weeknights.

In my house this became an instant favorite—my partner requested it for game-night leftovers and my mother asked for the recipe. I appreciate how forgiving the method is: if your potatoes take a touch longer, the broth only gets more comforting, and if the cheese breaks slightly you can whisk gently off-heat to bring it back together.
One of my favorite aspects is the ritual of toppings: everyone at the table personalizes bowls the way they would a burger. My sister always insists on extra bacon, my son adds a mountain of green onions, and I love a little cracked black pepper and chopped parsley. Those finishing touches turn the pot into a shared experience rather than just a meal.
Cool the soup to room temperature within two hours then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 3 months—leave 1 inch headspace for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop over low heat, stirring frequently. If the soup appears separated after reheating, whisk in a tablespoon of cream or a small knob of butter off-heat to bring it back together. Use glass or BPA-free plastic containers to prevent flavor transfer and to retain the best texture.
If you want to reduce calories, substitute half-and-half for heavy cream or use a 1:1 mix of whole milk with a tablespoon of cornstarch dissolved in cold water to thicken. For a dairy-free approach, use a dairy-free cheese alternative and coconut or oat cream, though flavor will shift. Swap ground turkey or chicken for beef for a lighter protein—brown in the same way but expect slightly milder flavor. Replace potatoes with cauliflower florets for a lower-carb version; cook until tender but not mushy. For gluten-free, omit the flour or thicken with cornstarch as noted.
Serve with crusty bread or buttered toast to soak up the savory broth, or present with a simple green salad to cut through the richness. Top with crispy bacon, extra shredded cheddar, sliced green onions, and a sprinkle of paprika for color. For a playful twist, offer toasted sesame or brioche croutons to mimic a bun texture. Pair with a crisp lager or a light-bodied red wine if serving adults. This dish shines as a stand-alone hearty bowl or as part of a casual family-style dinner.
This pot-inspired interpretation blends classic American diner flavors—burger, cheddar, and potatoes—into a hearty one-pot meal. Creamy soups thickened with roux or cheese became popular in mid-20th century American home cooking as convenience foods and comfort dishes. The idea of translating sandwich or burger flavors into soups is a modern home-cook innovation that captures nostalgia while adapting to simple weeknight routines. Regional variations can lean more toward beefy broth in the Midwest or include bacon and pickles in coastal comfort versions.
In winter, use heavy cream and add smoked paprika for a deeper note; in spring switch to half-and-half and serve with a bright herb garnish such as chives. Summer versions benefit from adding quick-pickled red onions or a squeeze of lemon to raise the brightness. For holiday tables, make a large batch and offer a toppings bar with toasted onions, candied bacon, and artisan cheeses to make the pot feel celebratory.
Prepare the base through step 3, then cool and refrigerate in meal-sized portions. When ready to eat, reheat slowly and finish with cheese and cream just before serving to maintain texture. For freezer portions, omit the cream and cheese—add them during reheating. Label containers with the date and portion size. Use shallow containers for faster cooling and even reheating. This method gives you grab-and-go lunches or quick dinners without sacrificing flavor.
This cheeseburger-inspired pot of comfort is a reliable weeknight champion: straightforward, forgiving, and full of familiar flavors. Make it your own with toppings and substitutions, and enjoy how a simple set of ingredients can become something your family asks for again and again.
Shred cheddar from a block for smoother melting—pre-shredded cheese can contain anti-caking agents.
Add cheese off the heat and in small handfuls to prevent graininess or separation.
If the soup breaks, whisk in a tablespoon of cold cream or a knob of butter off-heat to re-emulsify.
Test potato doneness with a fork; potatoes should be tender but not falling apart.
For extra depth, brown the beef well and allow fond to accumulate before deglazing with broth.
This nourishing homemade cheeseburger soup with baby potatoes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze without added cream and cheese. Thaw overnight in the refrigerator and finish with dairy when reheating.
Use low-sodium broth and taste before adding the 1 teaspoon salt; adjust after cheese is incorporated.
This Homemade Cheeseburger Soup with Baby Potatoes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat a large heavy-bottom pot over medium-high heat. Add ground beef and break into pieces. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess grease, leaving a small spoonful for flavor if desired.
Add diced onion, carrots, and celery to the pot. Cook until vegetables soften and onion turns translucent, about 5 to 7 minutes. Add minced garlic in the last minute and stir until fragrant.
Pour in 4 cups broth and scrape up browned bits from the bottom. Stir in halved baby potatoes, bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 to 20 minutes.
Reduce heat to low. For thicker soup, melt 2 tablespoons butter, whisk in 2 tablespoons flour to make a roux, cook 1 minute, then whisk into the simmering soup. Stir in 1 cup heavy cream or half-and-half off-heat to prevent curdling.
Remove pot from heat and gradually add 2 cups shredded cheddar, a handful at a time, stirring until melted and smooth. Season with 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Garnish with chopped parsley and optional toppings.
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This recipe looks amazing! Can't wait to try it.
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