Print

Creamy Cheeseburger Potato Soup | Easy One-Pot Recipe

creamy cheeseburger potato soup - featured image
Print Recipe

This creamy cheeseburger potato soup delivers all the flavors of a classic cheeseburger in a cozy, one-pot bowl. With ground beef, sharp cheddar, and a secret splash of pickle juice, it’s hearty, satisfying, and perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs (about 4 medium) Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups (960ml) chicken or beef broth (low-sodium recommended)
  • 1 cup (240ml) heavy cream
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 2 tablespoons dill pickle juice
  • 1 teaspoon yellow mustard or ½ teaspoon mustard powder
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: cooked and crumbled bacon, sliced green onions, extra shredded cheddar, diced dill pickles, special sauce (equal parts mayo, ketchup, and relish)

Instructions

  1. Brown the Beef (5-7 minutes): Place a large Dutch oven over medium-high heat and add the ground beef. Break it apart with a spoon and let it brown undisturbed for 2-3 minutes, then stir and cook until fully browned. Drain excess fat if desired, leaving 1-2 tablespoons for flavor. Season with a pinch of salt and pepper.
  2. Sauté the Aromatics (3-4 minutes): Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the Seasonings (30 seconds): Stir in Worcestershire sauce, mustard powder (or yellow mustard), and more black pepper. Cook for 30 seconds, stirring constantly.
  4. Add the Potatoes and Broth (15-18 minutes): Add diced potatoes and broth. Stir, scraping up browned bits from the bottom. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
  5. Thicken the Soup (optional, 2 minutes): Use a potato masher to gently mash about a quarter of the potatoes in the pot to thicken the broth. Leave plenty of chunky pieces.
  6. Lower the Heat and Add the Cream (2 minutes): Reduce heat to low. Pour in heavy cream and stir gently until incorporated. Do not let the soup boil.
  7. Melt in the Cheese (3-4 minutes): Add shredded cheddar in handfuls, stirring after each addition until melted. Stir in pickle juice. Taste and adjust salt and pepper as needed.
  8. Serve and Top (2 minutes): Ladle soup into bowls and top with crumbled bacon, green onions, extra cheese, diced pickles, and special sauce if desired. Serve immediately.

Notes

The soup will thicken as it sits. When reheating, add a splash of broth or milk to thin it back. For best results, shred your own cheese and add pickle juice at the end. This soup tastes even better the next day.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot meal, ground beef soup, creamy soup, comfort food, easy dinner

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