Name: Homemade Cheeseburger Soup with Baby Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 3 cups baby potatoes, halved if large; 1 cup shredded sharp cheddar cheese; 5 slices cooked bacon, crumbled; 2 carrots, diced; 2 celery stalks, diced; 1 small yellow onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 4 tablespoons butter (divided); 1/4 cup all-purpose flour; Salt and pepper to taste; 2 green onions, chopped (for garnish)

If there ever was a bowl of soup that screams cozy comfort and hearty flavor, this Homemade Cheeseburger Soup with Baby Potatoes is it. It blends all the goodness of a classic cheeseburger—savory ground beef, melty cheese, and a touch of smoky bacon—into a creamy, soul-warming bowl. And those tender baby potatoes? They soak up every bit of flavor, making each spoonful completely satisfying.

Whether you’re craving a one-pot winter warmer or need a crowd-pleasing game day meal, this soup delivers on both comfort and taste. It’s rich, creamy, and perfectly balanced with chunks of vegetables and beef that mimic your favorite cheeseburger toppings. Bonus: it’s freezer-friendly and even better the next day.

What Kind of Potatoes Work Best in Cheeseburger Soup?

For this recipe, baby potatoes are the MVP. Their buttery texture and bite-sized shape hold up beautifully in the creamy broth. You can use Yukon Gold or red baby potatoes for the best flavor and appearance. Avoid starchy varieties like Russets, which may break down too much during simmering.

Ingredients for the Homemade Cheeseburger Soup with Baby Potatoes

Ground Beef – A lean ground beef (85/15 or 90/10) provides a rich, meaty base without too much grease. It’s the heart of the cheeseburger flavor in this soup.

Baby Potatoes – These are essential for their texture and ability to hold their shape. They absorb the creamy broth while still keeping a pleasant bite.

Cheddar Cheese – Sharp cheddar adds bold cheesiness that mirrors a classic cheeseburger. Shred it fresh for best meltability.

Bacon – Crumbled crispy bacon enhances the soup with a smoky, salty crunch. It adds depth to the flavor and a little surprise in each spoonful.

Carrots and Celery – These veggies create a savory flavor base and balance the richness of the cheese and beef.

Onion and Garlic – Sautéed for aromatic depth, they round out the base flavors and make the soup irresistibly savory.

Chicken Broth – Provides the liquid base and helps all the flavors marry together. You can use beef broth for a deeper flavor if preferred.

Heavy Cream – Adds richness and velvety texture. It transforms the soup from good to luxuriously creamy.

Butter and Flour – Used to create a simple roux that thickens the soup into the perfect consistency.

Green Onions – Optional but lovely for garnish and a pop of freshness.

How To Make the Homemade Cheeseburger Soup with Baby Potatoes

Step 1: Sauté the Aromatics

Start by melting butter in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables soften and become fragrant, about 5-7 minutes.

Step 2: Brown the Ground Beef

Push the veggies to the side and add the ground beef to the same pot. Cook until browned and no longer pink, breaking it up with a wooden spoon. Drain excess grease if necessary.

Step 3: Add the Potatoes and Broth

Stir in the baby potatoes, then pour in the chicken broth. Bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes, or until potatoes are fork-tender.

Step 4: Create the Roux

In a small saucepan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes to remove the flour taste. Slowly whisk in the heavy cream until smooth and thickened.

Step 5: Combine and Melt the Cheese

Add the roux mixture to the soup, stirring well to combine. Then stir in the shredded cheddar cheese, letting it melt fully into the soup to create that velvety texture. Simmer gently for another 5 minutes.

Step 6: Add Bacon and Finish

Stir in crumbled cooked bacon and adjust seasoning with salt and pepper to taste. Garnish with green onions and extra shredded cheese if desired. Serve hot and creamy!

How to Serve and Store Homemade Cheeseburger Soup with Baby Potatoes

This cheeseburger soup is best served piping hot with a side of crusty bread or a buttery biscuit for dipping. A sprinkle of extra cheese, bacon crumbles, and chopped green onions on top adds color and texture. It also pairs perfectly with a fresh green salad for a well-rounded dinner.

To store leftovers, let the soup cool completely, then transfer it into an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, freeze the soup in portioned containers for up to 2 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to restore the creamy consistency.

Frequently Asked Questions

Can I use frozen potatoes in this soup?

Yes, you can use frozen diced or baby potatoes in a pinch. Just note that they may become softer during simmering, so reduce the cooking time slightly.

What cheese works best besides cheddar?

Sharp cheddar is classic, but Colby Jack, American, or even a touch of Velveeta can create a meltier, creamier result.

Is there a way to make this soup lighter?

Absolutely. You can swap the heavy cream with half-and-half or whole milk for a lighter version. Use lean ground beef or ground turkey to reduce the fat content.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the veggies beforehand, then transfer everything (except the roux and cheese) to your slow cooker. Cook on low for 6-7 hours, stir in the roux and cheese at the end, and cook another 30 minutes until creamy.

Can I make it gluten-free?

To make it gluten-free, substitute the flour in the roux with a gluten-free flour blend or use cornstarch slurry (mix 2 tablespoons cornstarch with cold water) to thicken the soup.

Want More Cozy Soup Ideas?

If you love this Homemade Cheeseburger Soup with Baby Potatoes, you’ll definitely want to try more of my warm and hearty creations:

Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a cheesy, pasta-packed delight.
Creamy Shrimp Chowder if you’re into seafood flavors with a rich twist.
Crack Green Beans as the ultimate sweet-and-savory side to serve with soups.
Lemon Garlic Butter Chicken Bites when you want something creamy but with a zesty punch.
Crockpot Cheese Tortellini and Sausage for a dump-and-go dinner that’s still packed with bold flavor.

📌 Save this recipe to your Pinterest dinner board so it’s always within reach: Life with Nina Recipes

And I would love to hear how your soup turned out! Did you go extra cheesy? Did you sneak in jalapeños or try turkey instead of beef?

Share your twists in the comments and let’s inspire each other to cook cozy, delicious meals at home. Your feedback helps others too!

Homemade Cheeseburger Soup with Baby Potatoes

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Homemade Cheeseburger Soup with Baby Potatoes brings all the comforting flavors of a cheeseburger into a rich, creamy bowl. With tender baby potatoes, seasoned ground beef, melty cheddar, crispy bacon, and veggies in a velvety broth, it’s a cozy and satisfying dinner option for chilly nights or easy weeknight meals. Bonus—it reheats beautifully and can be frozen for later!

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened and fragrant.

2. Brown the Beef: Push the vegetables to the side and add the ground beef. Cook until browned and fully cooked through, breaking it apart as it cooks. Drain any excess grease.

3. Add Potatoes and Broth: Stir in the baby potatoes, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are fork-tender.

4. Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the heavy cream until smooth and slightly thickened.

5. Combine and Melt Cheese: Add the roux-cream mixture to the soup and stir well. Stir in the shredded cheddar cheese and allow it to melt completely. Simmer for another 5 minutes on low heat.

6. Add Bacon and Season: Stir in crumbled bacon and season with salt and pepper to taste. Serve hot, garnished with green onions and extra cheese if desired.