I once made this soup on a rainy Tuesday and nearly ate the entire pot before my roommate came home — true story. If you like the idea of a cheeseburger but don’t want the fries on the side (or the guilt), this soup delivers all the cheesy, meaty, cozy vibes in a spoon-friendly form. It smells like caramelized onions and browned beef the minute it bubbles, the potatoes get silky and tender, and the cheese folds in like a warm blanket. This recipe feels like a hug, a quick fix, and a tiny kitchen party all at once — no grill required.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This soup tastes like a cheeseburger in soupy form: savory, cheesy, and a little nostalgic. You get creamy potatoes that melt into the broth, browned ground beef with tiny crisp bits, and a tangy, slightly sweet finish from ketchup and mustard. It’s quick, forgiving, and so satisfying that you’ll make it on weeknights and for weekend guests alike. It’s so easy even your takeout app will feel threatened.
Ingredients
For the Main Dish:
- 1 lb ground beef (80/20 for flavor)
- 2 tbsp butter or 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced (about 1 cup)
- 4 cups diced potatoes (Yukon Gold or russet — about 1.5 lb)
- 4 cups beef broth
- 1 cup half-and-half (or whole milk + 2 tbsp butter)
- 2 tbsp all-purpose flour (for a gentle roux)
- 2 tbsp ketchup
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 2 cups shredded sharp cheddar (about 8 oz)
- 4 oz cream cheese, room temperature
- Salt & freshly ground black pepper to taste
For the Sauce / Garnish (if applicable):
- Chopped green onions or chives for brightness
- Optional crumbled cooked bacon or extra shredded cheese
- Pickle slices on the side for the burger vibe
How I Make It
Step 1:
Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil (or 2 tbsp butter). Toss in the 1 lb ground beef and let it sizzle until it loses its pink — don’t stir constantly; let tiny crisp bits form. Spoon the beef into a bowl, drain excess fat if you want, then return the pot to the heat.
Step 2:
Add the remaining 1 tbsp butter (if using), then toss in the diced onion and carrots. Saute until the onion turns translucent and edges go golden, about 5–7 minutes. Stir in the garlic for the last 30 seconds until it smells fragrant — your kitchen will smell irresistible.
Step 3:
Sprinkle the 2 tbsp flour over the veggies and stir for a minute to cook the raw flour taste away. Slowly pour in the 4 cups beef broth while scraping the brown bits from the bottom, then add the 4 cups diced potatoes, the browned beef, 2 tbsp ketchup, 1 tsp mustard, and 1 tbsp Worcestershire sauce. Bring to a simmer and let it bubble gently until the potatoes become tender, about 15–20 minutes. You’ll hear a quiet simmer and see the broth thicken slightly.
Step 4:
Reduce heat to low and whisk in the 1 cup half-and-half and 4 oz cream cheese until silky. Add the shredded 2 cups cheddar a handful at a time, stirring until each batch melts smoothly. Taste and adjust salt and pepper — the cheese and broth already add salt, so go easy.
Step 5:
Ladle into bowls and top with chopped green onions or crispy bacon if you like. Let the soup rest a couple of minutes to thicken — it will keep its velvety texture and you won’t scald your mouth. Serve with crusty bread or a simple side salad.
Pro Tips
- Brown the beef in batches if your pan gets crowded — more surface contact means more flavor.
- Use Yukon Gold for creamier potatoes that break down a bit and thicken the soup naturally.
- If the soup tastes too sweet from ketchup, add a splash of apple cider vinegar (½ tsp) to brighten it.
- For an ultra-smooth finish, grate the cheese yourself — pre-shredded cheese often contains anti-caking agents that make it grainy.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap ground turkey or ground chicken for beef — it lightens the dish but use extra seasoning to boost flavor.
- Replace half-and-half with coconut milk for dairy-free (the flavor will shift slightly sweeter).
- Use a gluten-free flour or cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken if you need gluten-free.
- For a lighter version, skip the cream cheese and use Greek yogurt stirred in off heat — it adds tang and creaminess.
Variations & Tips
- Spicy: Add diced jalapeño when you sauté the onion and finish with a pinch of cayenne.
- Bacon-loaded: Crisp 6 slices bacon, crumble on top, and brown the beef in some of the bacon fat for extra depth.
- Veggie-forward: Swap half the beef for diced mushrooms for an earthy flavor and fewer calories.
- Keto-friendly: Skip the potatoes, add cauliflower florets, and use heavy cream instead of half-and-half.
- Slider Soup: Make it cheesier and thick — serve spooned onto toasted mini buns for a playful presentation.
- Pickle Pop: Stir in chopped dill pickles or serve with a pickle spear for a classic cheeseburger contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cool the soup, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat — add a splash of broth or milk if it thickens too much.
- Can I double the recipe?
- Sure thing. Use a larger pot or two pots. Simmer time for the potatoes stays the same, but you may need a bit more time to bring a larger volume up to temperature.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp if the recipe calls for 2 tbsp butter).
- How do I know it’s done?
- Potatoes should yield to a fork easily and the broth should coat the back of a spoon. Cheddar should melt smoothly and the soup shouldn’t taste starchy — if it does, simmer a few more minutes.
- What if I don’t have ingredient X?
- No panic: use ketchup + a pinch of sugar if you lack ketchup (2 tbsp tomato paste + 1 tsp sugar + 1 tsp vinegar), and swap cream cheese with mascarpone or extra cheddar for richness.
How I Like to Serve It
I love this soup on chilly nights with a pile of buttery toasted bread or grilled cheese wedges for dunking. It also works great at potlucks — I bring it in a slow cooker and everyone hovers. For drinks, a cold beer or a crisp cider plays nicely against the richness. In summer, I keep it light with a bright side salad; in winter, I pile on the cheese and call it comfort food season.
Notes
- Store leftovers in the fridge for up to 3 days. Freeze in portions for up to 3 months (leave out cream when freezing; add when reheating).
- Cook ground beef to an internal temperature of 160°F for safety.
Final Thoughts
Closing: Go make a big pot, invite someone over, or eat it solo with a spoon — either way, enjoy every cheesy, cozy bite.