Description
Looking for the ultimate cozy dinner idea? This Homemade Cheeseburger Soup with Baby Potatoes is the perfect blend of comfort and flavor, ideal for quick weeknight meals or weekend family gatherings. Loaded with savory ground beef, tender baby potatoes, cheddar cheese, and crispy bacon, this easy recipe brings all the satisfaction of a cheeseburger into one creamy, hearty bowl. Whether you’re after a warm winter meal, easy dinner recipe, or food idea for picky eaters, this dish checks every box.
Ingredients
1 lb ground beef
6 strips bacon, cooked and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
3 medium carrots, peeled and diced
1.5 lbs baby potatoes, diced
3 cups chicken broth
2 cups whole milk
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
0.5 teaspoon paprika
0.5 teaspoon dried parsley or Italian seasoning
3 green onions, chopped (for garnish)
Extra shredded cheddar and bacon bits (for topping)
Instructions
1. 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.
2. Add the ground beef to the pot and cook until browned and no longer pink, about 6–8 minutes. Drain the excess grease and remove the beef from the pot.
3. Melt the butter in the same pot, then add chopped onions and carrots. Sauté for 4–5 minutes. Add garlic and cook for 30 seconds.
4. Add diced baby potatoes and pour in the chicken broth. Season with salt, pepper, paprika, and dried parsley. Bring to a boil, reduce heat, and simmer for 12–15 minutes until potatoes are fork-tender.
5. In a bowl, whisk flour into milk until smooth. Gradually stir into the soup and simmer for 5 minutes to thicken.
6. Lower the heat and stir in the heavy cream and cheddar cheese. Mix gently until the cheese fully melts and the soup becomes creamy.
7. Return the cooked beef to the pot and stir. Simmer for 2–3 more minutes.
8. Serve hot, topped with crispy bacon, extra cheddar cheese, and chopped green onions.
Notes
Use freshly shredded cheese for a smoother melt—pre-shredded cheese may cause clumps.
Don’t boil the soup after adding the cheese and cream to avoid curdling.
Yukon gold or red baby potatoes offer the best texture and flavor for this soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 5g
- Sodium: 740mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg