This hearty cheeseburger soup combines ground beef and melted cheddar for a comforting one-pot meal. It is designed to be ready in under 40 minutes, making it ideal for busy weeknights.
List of ingredients
- 5 strips turkey bacon, chopped – adds a smoky crunch.
- 1 pound lean ground beef – provides the hearty base.
- 4 tablespoons butter Рused for saut̩ing vegetables.
- 1/2 medium onion, chopped – adds aromatic depth.
- 2 ribs celery, chopped – provides a subtle savory flavor.
- 2 medium carrots, chopped – adds sweetness and color.
- 1 tablespoon minced garlic, about 3 cloves – enhances the overall aroma.
- 1/3 cup all-purpose flour – used as a thickening agent.
- 4 cups chicken broth – the primary liquid base.
- 1 cup heavy cream – creates a rich, creamy texture.
- 1 tablespoon yellow mustard – adds a tangy cheeseburger flavor.
- 1 pound Russet potatoes, about 2 large, peeled and diced – adds body and heartiness.
- 2 cups shredded cheddar cheese – provides the signature cheesy taste.
- 1 tablespoon fresh lemon juice – cuts through the richness.
- salt and pepper to taste – essential for seasoning.
step-by-step instructions
- Crisp the bacon: Cook the chopped turkey bacon in a large pot over medium-high heat until crispy, about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the bacon to a paper towel-lined plate to dry.
- Brown the beef: Add the ground beef to the pot and cook for 4-5 minutes, using a spatula to break up the beef until no longer pink. Remove the beef to a bowl and drain the fat.
- Sauté the aromatics: Melt the butter in the pot, then cook the onion, celery, and carrots for 4-5 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Thicken the base: Add the flour and stir until it is mixed thoroughly with the vegetables.
- Simmer the soup: Gradually whisk in the chicken broth to avoid lumps. Add the cream, mustard, potatoes, and the cooked beef. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 15 minutes until the potatoes are tender.
- Finish with cheese: Remove from the heat and stir in the shredded cheddar cheese and lemon juice. If the soup is too thick, add more chicken broth or cream as needed.
- Season and serve: Season with salt and pepper to taste. Ladle into serving bowls and top with the crispy turkey bacon.
Preparation Secrets for Best Results
Dicing Potatoes for Uniform Cooking
Cut your Russet potatoes into consistent half-inch cubes. This ensures that every piece cooks at the same rate, preventing some pieces from turning to mush while others remain hard. Consistent sizing is the key to a balanced texture in chunky soups.
Properly Browning Ground Beef
Ensure the pot is hot before adding the beef to achieve a good sear. Use a spatula to break the meat into small crumbles so it distributes evenly throughout the soup. Draining the excess fat after browning prevents the final soup from having an oily layer on top.
Sautéing Aromatics for Maximum Flavor
Cook the onion, celery, and carrots slowly until they are translucent and soft. This process releases the natural sugars in the vegetables and builds a complex flavor foundation. Avoid rushing this step, as raw vegetables will not integrate well into the creamy base.
Ingredient Modifications
Selecting the Best Potato Variety
Russet potatoes are ideal because their high starch content helps naturally thicken the soup as they simmer. If you prefer a potato that holds its shape better, you can use Yukon Gold potatoes. Be aware that waxy potatoes will result in a slightly thinner soup consistency.
Dairy Alternatives for Creaminess
If heavy cream is too rich, you can substitute it with half-and-half or whole milk. For a tangier flavor, sour cream or Greek yogurt can be stirred in at the very end. Avoid boiling the soup after adding these substitutes to prevent the dairy from curdling.
Adjusting the Broth Base
While chicken broth is standard, vegetable broth can be used for a different flavor profile. Use low-sodium broth if you prefer to control the salt levels more precisely. Adding a small amount of beef broth can also deepen the meatiness of the dish.
Flavor Enhancement Techniques
Balancing Acidity with Lemon Juice
Adding a tablespoon of fresh lemon juice at the end is a professional trick to brighten the dish. The acidity cuts through the heavy fats from the beef, butter, and cheese. This prevents the soup from tasting overly heavy or bland on the palate.
Using Different Mustard Varieties
Yellow mustard provides the classic fast-food cheeseburger taste. For a more sophisticated flavor, you can use Dijon mustard, which adds a sharp, spicy note. Whole grain mustard can also be used to add small pops of texture and flavor.
Adding Fresh Herbs for Brightness
Stirring in chopped fresh parsley or chives just before serving adds a fresh, grassy contrast to the rich cheese. These herbs provide a visual pop of green that makes the dish more appealing. Always add fresh herbs after the heat is turned off to preserve their color.
Serving Suggestions
Complementary Bread Options
Serve this soup with a side of toasted sourdough bread or warm garlic knots. The crunch of the bread complements the creaminess of the soup perfectly. A crusty baguette is also excellent for dipping and scooping up the beef and potatoes.
Fresh Garnish Ideas
Beyond the turkey bacon, consider topping each bowl with sliced green onions or shredded sharp cheddar. A dollop of sour cream in the center can add a cool temperature contrast. A sprinkle of paprika can add a subtle smokiness and a touch of color.
Temperature Control for Serving
Ensure the bowls are slightly warmed before ladling the soup to keep the meal hot. Because of the high cheese and cream content, the soup can thicken quickly as it cools. Stir the pot one last time before serving to ensure a smooth consistency.
Storage and Preservation
Refrigeration and Shelf Life
Store leftover soup in airtight containers in the refrigerator for up to four days. The soup will thicken significantly as it chills, becoming almost like a stew. This is normal and can be easily corrected during the reheating process.
Freezing and Thawing Procedures
This soup can be frozen, but it is best to omit the cream and cheese before freezing. Freeze the beef and vegetable base, then add the dairy when reheating. This prevents the cream from separating and the cheese from becoming grainy during the freeze-thaw cycle.
Reheating Instructions
Stovetop Gentle Heating
Place the soup in a pot over low to medium-low heat. Add a splash of chicken broth or milk to loosen the texture as it warms up. Stir frequently to prevent the cheese at the bottom from scorching.
Microwave Rapid Heating
Heat the soup in microwave-safe bowls in 1-minute intervals. Stir well between each heating cycle to ensure the heat is distributed evenly. Be careful not to overheat, as the cheese can separate if it reaches a boiling point in the microwave.
Make-Ahead Advice
Pre-cooking the Vegetable Base
You can sauté the onions, carrots, celery, and garlic a day in advance. Store the mixture in the fridge and simply add it to the pot when you are ready to start the soup. This reduces the active prep time on the day of serving.
Timing the Dairy Addition
If preparing for a crowd, make the soup base and keep it warm on low heat. Stir in the cream, cheese, and lemon juice only when you are ready to serve. This keeps the dairy fresh and prevents the soup from breaking over long periods of holding.
Troubleshooting and Common Fixes
Fixing a Soup That Is Too Thick
If the soup becomes too thick after simmering or reheating, whisk in extra chicken broth one-quarter cup at a time. You can also use a bit of milk for extra creaminess. Stir slowly over low heat until you reach your desired consistency.
Managing Over-salted Broth
If the soup tastes too salty, add a bit more unsalted broth or a splash of water. You can also add an extra diced potato and simmer it until soft, as potatoes absorb salt. Adding a touch more lemon juice can also help mask excess saltiness.
Preventing Cream Separation
Avoid bringing the soup to a rolling boil after the heavy cream and cheese have been added. High heat can cause the fats in the dairy to separate from the liquids. Keep the temperature at a gentle simmer or remove from heat entirely before stirring in the cheese.
Frequently Asked Questions
Can I use lean turkey instead of beef?
Yes, you can replace the ground beef with lean ground turkey for a lighter version. Turkey has a milder flavor, so you may want to add a pinch more black pepper or a dash of Worcestershire sauce for depth.
How do I make this soup thicker?
If the soup is too thin, you can mash a few of the cooked potatoes against the side of the pot. This releases natural starches that thicken the liquid without needing more flour. Alternatively, stir in an extra handful of shredded cheddar cheese.
Can I make this in a slow cooker?
Yes, you can brown the beef and bacon first, then combine everything except the cream and cheese in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the dairy and cheese during the last 30 minutes of cooking.
Print
Creamy Cheeseburger Potato Soup
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This cheeseburger soup, also known as hamburger potato soup, is an easy creamy one-pot meal. It’s loaded with ground beef, beef bacon, cheddar cheese, fresh vegetables, and cream.
Ingredients
- 5 strips beef bacon (chopped)
- 1 pound lean ground beef
- 4 tablespoons butter
- 1/2 medium onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon yellow mustard
- 1 pound Russet potatoes (about 2 large; peeled and diced)
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
Instructions
- Step: Cook the chopped beef bacon in a large pot over medium-high heat until crispy, about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the beef bacon to a paper towel-lined plate to dry.
- Step: Add the ground beef and cook for 4-5 minutes, using a spatula to break up the beef until no longer pink. Remove the beef to a bowl and drain the fat.
- Step: Melt the butter in the pot, then cook the onion, celery, and carrots for 4-5 minutes until softened.
- Step: Add the garlic and cook for another 30 seconds.
- Step: Add the flour and stir until it is mixed throughout.
- Step: Gradually whisk in the chicken broth. Add the cream, mustard, potatoes, and the cooked beef. Bring to a boil, then reduce heat to medium-low. Cover partially and let simmer for 15 minutes until the potatoes are tender.
- Step: Remove from the heat and stir in the cheese and lemon juice. If the soup is too thick, add more chicken broth or cream as needed.
- Step: Finally, season with salt and pepper to taste. Ladle into serving bowls and top with the crispy beef bacon from the first step.
Notes
For the best melt, grate your own cheddar cheese from a block.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg