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Best Creamy One-Pot Cheeseburger Soup with Ground Beef and Potatoes

A close-up of a bowl of creamy, orange-hued cheeseburger soup topped with ground beef, shredded cheese, and bacon bits.
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This rich, creamy cheeseburger soup captures all the classic burger flavors in a satisfying, hearty bowl. It is a perfect one-pot comfort food for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 large russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 8 ounces cream cheese, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup shredded Monterey Jack cheese (optional, for extra melt)
  • Optional Toppings: Diced pickles, chopped bacon, extra shredded cheddar

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off any excess grease.
  2. Add the chopped onion to the pot with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the beef broth. Add the diced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. In a small bowl, whisk the flour into the milk until no lumps remain. Pour this milk mixture into the soup, stirring constantly. Continue to stir until the soup begins to thicken slightly.
  5. Reduce the heat to low. Add the cubed cream cheese and stir until it is completely melted and the soup is smooth and creamy.
  6. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese and Monterey Jack cheese (if using), stirring until the cheese is fully melted and incorporated. Do not allow the soup to boil after adding the cheese, or it may separate.
  7. Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and top with your favorite burger toppings like diced pickles or bacon bits.

Notes

  • For a slow cooker cheeseburger soup option, brown the beef and sauté the onions separately, then transfer everything except the cheese and milk to the slow cooker. Cook on low for 6-8 hours. Whisk the flour into the milk, stir it in, and then add the cheese during the last 30 minutes of cooking.
  • To make a low carb cheeseburger soup option, skip the potatoes entirely and add 1 cup of finely chopped cauliflower florets along with the broth. You can also add cooked, crumbled bacon for extra richness.
  • If you prefer a thicker soup, use 1/3 cup of flour instead of 1/4 cup, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end.

Nutrition

Find it online: https://yummagnet.com/cheeseburger-soup-creamy-one-pot-comfort-food/