Homemade Cheeseburger Soup with Baby Potatoes

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Creamy, cheesy, and loaded with flavor, Homemade Cheeseburger Soup with Baby Potatoes is comfort food at its finest. It takes everything you love about a juicy cheeseburger—savory ground beef, sharp cheddar cheese, crispy bacon—and blends it into a rich, satisfying soup that warms you from the inside out. The baby potatoes add a delightful heartiness, while the carrots and onions provide a subtle sweetness and depth.

Perfect for cold nights, lazy weekends, or family gatherings, this soup is a guaranteed crowd-pleaser. It’s simple to make, endlessly comforting, and full of textures that keep every spoonful interesting. Whether you’re craving something cozy or need an easy dinner idea, this bowl of cheesy goodness is the answer.

Why You’ll Love This Homemade Cheeseburger Soup with Baby Potatoes

• It’s a full meal in one bowl: protein, carbs, and vegetables.
• Kid-approved and adult-adored—great for picky eaters.
• Ready in under an hour, perfect for weeknight dinners.
• Easily customizable with toppings like bacon, green onions, or extra cheese.
• Ideal for meal prep and reheats beautifully.

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Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To prepare this cheeseburger soup, you’ll want to have a large Dutch oven or heavy-bottomed soup pot, which ensures even heat distribution and helps develop deep flavor. A sharp chef’s knife and cutting board are essential for chopping your vegetables and bacon. Use a wooden spoon or silicone spatula to stir your ingredients as they cook—these are gentle on your cookware and effective at scraping up flavorful bits. A ladle is handy for serving, and if you want ultra-smooth cheese integration, a whisk can be useful when adding the dairy.

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Preparation Tips

Start by prepping all your ingredients before you turn on the heat—this includes chopping your potatoes, carrots, and onions, and shredding your cheese. Always use freshly shredded cheese rather than pre-shredded for a smoother, creamier melt without clumping. Browning the ground beef properly is key—don’t rush it, let it develop a bit of crust for added flavor. Drain excess grease to keep the soup from becoming oily. When adding the cheese and cream, reduce the heat to low to prevent curdling or separating. Finally, add your toppings just before serving so they remain fresh and crisp.

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Ingredients for this Homemade Cheeseburger Soup with Baby Potatoes

• 1 lb ground beef (85% lean)
• 6 strips bacon, cooked and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 1 ½ lbs baby potatoes, diced (Yukon gold or red potatoes work best)
• 3 cups chicken broth (low sodium)
• 2 cups milk (whole milk recommended)
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• Salt and pepper, to taste
• ½ teaspoon paprika (optional)
• ½ teaspoon dried parsley or Italian seasoning
• 3 green onions, chopped (for garnish)
• Extra shredded cheddar and bacon bits (for topping)

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Step 1: Cook the Bacon

In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate and set aside. Leave about 1 tablespoon of the bacon fat in the pot for added flavor.

Step 2: Brown the Ground Beef

Add the ground beef to the pot with the bacon fat. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess grease and remove the beef to a separate bowl.

Step 3: Sauté the Vegetables

Add butter to the same pot. Once melted, add chopped onions and carrots. Cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Step 4: Add Potatoes and Broth

Toss in the diced baby potatoes and pour in the chicken broth. Add salt, pepper, paprika, and parsley or seasoning. Bring to a boil, then reduce heat and let simmer for 12–15 minutes, or until potatoes are fork-tender.

Step 5: Create the Cream Base

In a small bowl, whisk the flour into the milk until smooth. Slowly pour this mixture into the soup while stirring continuously. Let simmer for 5 minutes to thicken slightly.

Step 6: Stir in the Cheese and Cream

Lower the heat and add the heavy cream followed by shredded cheddar cheese. Stir gently until the cheese melts completely and the soup becomes creamy. Avoid boiling at this stage.

Step 7: Combine and Serve

Return the cooked beef to the pot and stir to combine. Simmer for another 2–3 minutes to meld flavors. Ladle the soup into bowls and top with crispy bacon, more cheddar cheese, and chopped green onions.

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Notes

This soup is extremely adaptable. If you prefer a lighter version, you can use half-and-half instead of heavy cream and opt for ground turkey instead of beef. Yukon gold potatoes are ideal due to their creamy texture, but red potatoes also hold up well. For extra depth, a splash of Worcestershire sauce can be added during the beef browning stage. Always taste and adjust seasoning toward the end—cheese and bacon already add salt, so go easy until you’re ready to serve.

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Watch Out for These Mistakes While Cooking

• Boiling after adding cheese: This can cause the cheese to separate or become grainy. Always reduce the heat before stirring in cheese and cream.
• Overcooking the potatoes: They should be tender but not mushy. Test them with a fork during simmering.
• Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting. Freshly shredded cheese is best.
• Skipping the flour-milk thickener: This step helps achieve that creamy chowder-like consistency.
• Not draining the beef: Leaving in the excess grease can make your soup overly oily.

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Storage Instructions

Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. For freezing, skip the cream and cheese during the initial cook, then add them after reheating. Freeze in freezer-safe containers for up to 2 months. Reheat gently over medium-low heat, stirring often, and add fresh cheese and cream to restore its richness.

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Estimated Nutrition

• Serving Size: 1 ½ cups
• Calories: 510 kcal
• Protein: 22g
• Carbohydrates: 24g
• Dietary Fiber: 3g
• Sugars: 5g
• Fat: 37g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 740mg

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It stores and reheats well. Just add toppings like bacon and green onions fresh to keep them crisp.

Can I freeze this cheeseburger soup?

Yes, but freeze before adding the cream and cheese. Add them after reheating to avoid curdling or texture issues.

What kind of potatoes work best?

Yukon gold or red baby potatoes are ideal because they hold their shape and add creaminess.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey or chicken are great leaner options.

How do I make it spicier?

Add diced jalapeños or a pinch of cayenne pepper while sautéing the veggies.

Is there a gluten-free option?

Yes, replace the flour with a gluten-free thickener like cornstarch or use a gluten-free flour blend.

Can I add more vegetables?

Definitely! Corn, celery, or bell peppers can be added with the carrots and onions.

Why is my cheese not melting properly?

You may have added it at too high a heat or used pre-shredded cheese. Use freshly shredded and reduce the heat before adding.

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Conclusion

Homemade Cheeseburger Soup with Baby Potatoes is the ultimate cozy comfort dish that brings together the flavors of a classic cheeseburger in creamy, soul-warming soup form. It’s easy to customize, make-ahead friendly, and satisfying enough to be a full meal on its own. Whether for a chilly evening, a quick family dinner, or a make-and-freeze meal plan, this soup deserves a spot in your regular rotation.

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