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Easy Cheeseburger Potato Soup (Best One-Pot Recipe)

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This Easy Cheeseburger Potato Soup is a one-pot wonder that tastes just like a cheeseburger in a bowl. It’s rich, creamy, and loaded with tender potatoes, savory beef, and melted cheddar cheese, topped with crunchy dill pickles for that classic burger flavor.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 lbs (about 4 medium) Russet potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 4 cups (960ml) low-sodium beef broth
  • 2 cups (480ml) whole milk
  • 2 cups (8oz/225g) sharp cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 2 tablespoons ketchup
  • Dill pickles, for serving (chopped or sliced)
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, diced tomatoes, shredded lettuce, extra shredded cheese

Instructions

  1. Brown the ground beef in a large Dutch oven over medium-high heat, breaking it apart, until browned and no longer pink (5-7 minutes). Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
  2. Reduce heat to medium. Add onion, carrots, and celery; cook until softened and onion is translucent (4-5 minutes). Add garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over vegetables; stir constantly for 1-2 minutes until lightly golden.
  4. Slowly pour in beef broth while stirring. Add potatoes, Worcestershire sauce, mustard, and ketchup. Bring to a gentle boil, then reduce heat to low, cover, and simmer until potatoes are fork-tender (20-25 minutes).
  5. Remove pot from heat. Stir in milk, then gradually add shredded cheddar cheese, stirring until each addition is fully melted. Return browned beef to the pot and stir.
  6. Season with salt and pepper to taste. If soup is too thick, add a splash more milk or broth.
  7. Ladle into bowls and top with chopped dill pickles and other desired toppings. Serve hot.

Notes

Shred your own cheese from a block for best melting. Never add cheese to boiling soup to avoid graininess. For a thicker soup, partially blend some potatoes before adding milk and cheese. Leftovers keep in the fridge for up to 4 days; add a splash of milk or broth when reheating.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot recipe, easy dinner, comfort food, ground beef soup, cheddar soup

Find it online: https://blingbite.com/easy-cheeseburger-potato-soup-best-one-pot-recipe/