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Creamy Cheeseburger Potato Soup: Easy 30-Minute Comfort Food

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This creamy cheeseburger potato soup is a quick and easy 30-minute meal that combines the flavors of a classic cheeseburger with hearty potato soup. It’s the perfect comfort food for busy weeknights, featuring ground beef, sharp cheddar, and cream cheese for a rich, satisfying texture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 2 cups sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened and cut into cubes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • Cooked bacon, crumbled (for topping)
  • Shredded cheddar cheese (for topping)
  • Green onions, sliced (for topping)
  • Pickle slices (for topping)
  • Additional sour cream or Greek yogurt (for topping)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, peel and cube the potatoes into ½-inch pieces (keep them in cold water so they don’t brown), and shred the cheese.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and turn translucent.
  3. Add the ground beef directly to the pot with the onions. Break it up with your spoon and cook for 5-6 minutes until no longer pink. Leave about a tablespoon of fat in the pot for flavor.
  4. Add the minced garlic, tomato paste, Worcestershire sauce, and mustard. Stir together and cook for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
  5. Sprinkle in the salt, pepper, smoked paprika, and garlic powder. Stir to coat the meat mixture evenly.
  6. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  7. Reduce the heat to low. Stir in the heavy cream and milk. Let it warm through for about 2 minutes — do not let it boil.
  8. Add the cream cheese cubes and stir until completely melted and incorporated.
  9. Gradually add the shredded cheddar cheese, handful by handful, stirring constantly until each addition is fully melted before adding more.
  10. Taste and adjust seasoning. If you want it thicker, use a potato masher to gently mash some of the potatoes right in the pot — about 4-5 mashes is usually enough.
  11. Serve immediately in bowls with your favorite toppings.

Notes

For best results, use freshly shredded sharp cheddar cheese (pre-shredded contains anti-caking agents that can make the soup grainy). Let dairy ingredients come to room temperature before adding to prevent curdling. The soup thickens as it cools; add a splash of milk when reheating if needed. For a gluten-free version, use tamari instead of Worcestershire sauce.

Nutrition

Keywords: cheeseburger potato soup, creamy potato soup, 30-minute soup, comfort food, ground beef soup, easy weeknight dinner

Find it online: https://grubella.com/creamy-cheeseburger-potato-soup-easy-30-minute-comfort-food/