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Easy Cheeseburger Potato Soup: The Best One-Pot Recipe

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This Easy Cheeseburger Potato Soup is a one-pot wonder that tastes exactly like your favorite diner burger, just in a bowl. Potatoes make it hearty, beef makes it satisfying, and sharp cheddar adds pure magic.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ cup pickle brine
  • Salt and black pepper, to taste
  • Diced dill pickles (for topping, optional)
  • Extra shredded cheddar (for topping, optional)
  • Crumbled cooked bacon (for topping, optional)
  • Chopped green onions (for topping, optional)
  • A drizzle of ketchup or mustard (for topping, optional)

Instructions

  1. Brown the beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until nicely browned (6-8 minutes). Transfer beef to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  3. Make the roux: Add butter to the pot and let it melt. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes until it forms a thick, golden paste.
  4. Add the liquids: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk and whisk until smooth. Bring to a gentle simmer.
  5. Cook the potatoes: Add diced potatoes and browned beef to the pot. Stir in Worcestershire sauce, yellow mustard, and pickle brine. Reduce heat to medium-low, cover, and simmer 15-20 minutes until potatoes are fork-tender. Add more broth or milk if too thick.
  6. Melt in the cheese: Remove pot from heat. Gradually sprinkle in shredded cheddar, stirring gently after each addition until fully melted. Season with salt and pepper to taste.
  7. Rest and serve: Let soup sit 5 minutes off the heat to thicken. Ladle into bowls and top with desired toppings.

Notes

Don’t skip the pickle brine—it adds the signature cheeseburger tang. Shred your own cheese for a smooth melt. Cut potatoes evenly (½-inch cubes) for consistent cooking. Keep heat gentle after adding dairy to prevent curdling. Taste and season at the end. Soup thickens as it sits; thin with milk when reheating. Not recommended for freezing due to dairy and potatoes.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot meal, ground beef soup, comfort food, easy dinner, weeknight meal

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