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Homemade Potato Cheeseburger Soup photo

Potato Cheeseburger Soup

This Potato Cheeseburger Soup is SO COMFORTING! A creamy blend of ground beef, sharp cheddar, and hearty potatoes perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients:
  • 1 lb ground beef
  • 4 tbsp unsalted butter
  • 1 medium white onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 tbsp Italian seasoning
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large russet potatoes peeled and cut into bite-sized pieces
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 4 cups sharp cheddar cheese shredded
  • 1 1/2 cups milk (2%)
  • 1/4 cup sour cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Instructions:
  1. Start by gathering all your ingredients. Dice the onion, shred the carrots, and cut the potatoes into bite-sized pieces.
  2. In a large pot or Dutch oven, melt 2 tablespoons of the unsalted butter over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes. Once cooked, drain any excess grease.
  3. Add the remaining 2 tablespoons of butter to the pot. Toss in the diced onion, shredded carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
  4. Stir in the Italian seasoning, oregano, salt, and black pepper. Allow the spices to cook with the vegetables for another minute.
  5. Add the bite-sized russet potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  6. In a separate bowl, whisk the flour with a small amount of the milk until smooth. Gradually add this mixture back into the pot along with the remaining milk. Stir continuously until the soup thickens, about 5 minutes.
  7. Remove the pot from heat and stir in the shredded sharp cheddar cheese until melted. Finally, fold in the sour cream.
  8. Ladle the hot Potato Cheeseburger Soup into bowls and serve immediately. Enjoy the comforting flavors!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian version, substitute ground beef with plant-based protein.
  • You can freeze the soup for up to 3 months; thaw in the refrigerator overnight before reheating.