Homemade Cheeseburger Soup with Baby Potatoes
A delightful twist on a classic burger in soup form, rich and comforting with baby potatoes, ground beef, and creamy cheese.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: N/A
Ingredients
Scale
- 1 pound ground beef
- 1 pound baby potatoes, halved or quartered
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (optional)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Crispy bacon bits (optional)
- Extra cheese (optional)
- Green onions (optional)
Instructions
- Melt butter in a large pot over medium heat and brown the ground beef, about 5-7 minutes. Drain excess grease.
- Add onion, carrots, celery, and garlic. Sauté until tender, about 4-5 minutes.
- Pour in the broth and add baby potatoes. Simmer until potatoes are fork-tender, about 15-20 minutes.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with paprika, salt, and pepper. Adjust to taste.
- Ladle into bowls and garnish with parsley, bacon bits, or extra cheese, if desired.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
