Cheesy Burger Potato Soup: The Ultimate Comfort Food Recipe

Cheesy Burger Potato Soup: Prepare to have your comfort food cravings completely satisfied! Imagine the irresistible flavors of a juicy cheeseburger, but in a warm, creamy, and utterly delicious soup. This isn’t just any soup; it’s a culinary hug in a bowl, perfect for chilly evenings or anytime you need a little pick-me-up.

While the exact origins of cheesy burger potato soup are a bit hazy, it’s a modern twist on classic comfort foods. Think of it as the love child of a hearty potato soup and a classic American cheeseburger. Both potato soup and burgers have deep roots in culinary history, representing simple, satisfying meals enjoyed by families for generations. This soup brings those familiar flavors together in a new and exciting way.

What makes this soup so incredibly popular? It’s the perfect combination of flavors and textures. The creamy potato base, the savory ground beef, the tangy cheddar cheese, and the optional burger toppings like pickles and tomatoes create a symphony of taste in every spoonful. Plus, it’s incredibly convenient! This one-pot wonder is easy to make, relatively quick, and a guaranteed crowd-pleaser. Whether you’re looking for a comforting weeknight dinner or a fun dish to share with friends, this cheesy burger potato soup is sure to be a hit. I promise, after your first bite, you’ll be hooked!

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 cup milk
• 1 cup shredded cheddar cheese, plus more for topping
• 1/2 cup cooked and crumbled bacon (about 6 slices)
• 1/4 cup chopped fresh parsley, for garnish
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• Optional toppings: sour cream, green onions, extra bacon

Browning the Beef and Aromatics

Okay, let’s get started! First things first, we need to brown our ground beef. This is where all that delicious flavor starts to build, so don’t skip this step!

1. In a large pot or Dutch oven, place your ground beef. Cook over medium-high heat, breaking it up with a spoon or spatula as it cooks. You want to get it nice and browned, but not burnt.
2. Once the beef is browned, drain off any excess grease. Nobody wants a greasy soup!
3. Now, add your chopped yellow onion and minced garlic to the pot with the beef. Cook for about 5-7 minutes, or until the onion is softened and translucent. The garlic should be fragrant and not burnt. Keep stirring to prevent sticking.
4. Stir in the Worcestershire sauce, smoked paprika, garlic powder, and black pepper. These spices will add a wonderful depth of flavor to our soup. Cook for another minute, stirring constantly, to allow the spices to bloom.

Building the Soup Base

Now that we have our flavorful beef and aromatics, it’s time to build the soup base. This is where the magic really happens!

1. Pour in the beef broth and diced tomatoes (undrained) into the pot. Give everything a good stir to combine.
2. Add the condensed cream of mushroom soup and cream of potato soup. Stir well to incorporate them into the broth. These soups will help to thicken the soup and add a creamy texture.
3. Pour in the milk. Stir until everything is smooth and well combined.
4. Bring the soup to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This will allow the flavors to meld together beautifully. The longer it simmers, the better it will taste! I usually let mine go for about 30-40 minutes.

Adding the Cheese and Bacon

Almost there! Now for the best part – cheese and bacon! These ingredients will take our soup to the next level of deliciousness.

1. Remove the pot from the heat. This is important to prevent the cheese from clumping.
2. Stir in the shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Make sure there are no cheese clumps!
3. Add the cooked and crumbled bacon. Reserve a little bit for topping, if you like.
4. Season with salt to taste. Remember that the bacon and cheese are already salty, so start with a small amount and add more as needed.

Serving and Garnishing

Time to serve up this cheesy, bacony goodness! This soup is perfect on a chilly day, or really any day you’re craving comfort food.

1. Ladle the soup into bowls.
2. Garnish with chopped fresh parsley, extra shredded cheddar cheese, and reserved crumbled bacon.
3. Optional toppings: sour cream, green onions, or anything else your heart desires! A dollop of sour cream adds a nice tang, and green onions add a fresh, crisp bite.

Tips and Variations

Want to customize this soup to your liking? Here are a few ideas:

• Add potatoes: If you want a chunkier soup, add diced potatoes (about 1-2 cups) along with the beef broth. Yukon gold or russet potatoes work well.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Use different cheese: Try using a blend of cheddar and Monterey Jack, or even some pepper jack for a spicy kick.
• Make it vegetarian: Substitute the ground beef with plant-based ground beef or lentils. Use vegetable broth instead of beef broth.
• Slow cooker version: Brown the beef and onions as directed. Then, combine all ingredients (except the cheese and bacon) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and bacon before serving.
• Instant Pot version: Brown the beef and onions using the sauté function. Then, add all ingredients (except the cheese and bacon) to the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the cheese and bacon before serving.
• Add vegetables: Feel free to add other vegetables like carrots, celery, or corn to the soup. Add them along with the onions and garlic.
• Make it lighter: Use skim milk or unsweetened almond milk instead of whole milk. You can also use reduced-fat cheese.

Make Ahead and Storage

This soup is even better the next day, as the flavors have more time to meld together. Here’s how to store it:

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 100-120mg
• Sodium: 800-1000mg
• Carbohydrates: 20-30g
• Fiber: 2-4g
• Sugar: 5-8g
• Protein: 25-35g

Enjoy your delicious Cheesy Burger Potato Soup! I hope you love it as much as I do!

Conclusion:

This Cheesy Burger Potato Soup isn’t just another soup recipe; it’s a flavor explosion that brings all the comfort of a juicy cheeseburger right to your bowl! Seriously, if you’re looking for a hearty, satisfying, and incredibly delicious meal that’s also surprisingly easy to make, then you absolutely must give this recipe a try. It’s the perfect weeknight dinner solution, a guaranteed crowd-pleaser, and a fantastic way to use up leftover ground beef. I promise, one spoonful and you’ll be hooked! But what truly makes this soup a must-try? It’s the perfect balance of creamy potatoes, savory ground beef, and that irresistible cheesy goodness. The addition of those classic burger toppings – think diced tomatoes, crisp pickles, and a dollop of your favorite burger sauce – elevates it from a simple soup to a complete and utterly satisfying meal. Plus, it’s incredibly versatile! Looking for serving suggestions? I love topping mine with a sprinkle of crispy fried onions for added texture and flavor. A swirl of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the soup beautifully. And for a little extra kick, a dash of hot sauce or a sprinkle of red pepper flakes is always a welcome addition. But the fun doesn’t stop there! Feel free to experiment with variations to make this soup your own. If you’re a fan of bacon, crumble some crispy bacon on top for an extra layer of smoky flavor. For a vegetarian option, you can easily substitute the ground beef with plant-based crumbles or even lentils. And if you’re feeling adventurous, try adding some diced bell peppers or mushrooms for added vegetables. Think about swapping out the cheddar cheese for a different variety! Pepper jack would add a spicy kick, while Gruyere would bring a nutty, sophisticated flavor. You could even use a combination of cheeses for a truly unique and delicious experience. Don’t be afraid to get creative with your toppings too! Instead of pickles, try adding some pickled onions or relish. A sprinkle of sesame seeds or chopped chives would also add a nice touch. The possibilities are endless! I’m so confident that you’ll love this Cheesy Burger Potato Soup that I’m practically begging you to try it! It’s the kind of recipe that you’ll make again and again, and it’s sure to become a family favorite. It’s the ultimate comfort food, perfect for chilly evenings or any time you’re craving a taste of home. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience! I’d love to hear what you think of this Cheesy Burger Potato Soup and any variations you try. Leave a comment below and let me know how it turned out. Happy cooking! I can’t wait to hear all about your cheesy, burger-y, potato-y adventures! Print