Cheeseburger Soup with Baby Potatoes
A creamy and hearty soup that captures the flavors of a classic cheeseburger, featuring ground beef, baby potatoes, and gooey melted cheese.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 lb baby potatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- to taste Salt and pepper
Optional Toppings
- diced pickles
- mustard
- chopped green onions
Instructions
Cooking
- In a large pot or Dutch oven, over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks. Once browned, drain any excess fat.
- Add the diced onion and minced garlic to the pot with the beef. Sauté for about 2-3 minutes or until the onion becomes translucent and fragrant.
- Pour in the beef broth and add the halved baby potatoes. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked through, stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste. Cook on low heat until the cheese melts and the soup is creamy, about 5 minutes.
- Ladle the soup into bowls and top with your favorite garnishes, such as diced pickles, mustard, or chopped green onions.
Notes
For lighter options, consider using ground turkey or chicken. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.