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Easy Cheeseburger Potato Soup: Best One-Pot Dinner

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This creamy, one-pot soup captures all the flavors of a classic cheeseburger in a comforting bowl. Loaded with ground beef, potatoes, and sharp cheddar, it’s a hearty weeknight dinner that comes together in about 45 minutes.

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
  • 2 cups whole milk
  • 3 cups russet potatoes, peeled and cubed (about 3 medium potatoes)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup dill pickles, chopped
  • 1/4 cup sour cream
  • 2 green onions, sliced
  • 1 medium tomato, diced (optional)
  • Lettuce, shredded (optional)

Instructions

  1. Cook the bacon (optional but recommended): If you’re using bacon, cook it first. You can do this in the same pot you’ll use for the soup. Cook the bacon over medium heat until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble it. Leave about 1 tablespoon of the bacon fat in the pot for extra flavor, or discard it and use olive oil instead.
  2. Brown the beef: Add 1 tablespoon of olive oil (or use the reserved bacon fat) to the pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s nicely browned, about 6-8 minutes. Don’t rush this step. You want some good browning on the beef—that’s where the flavor is. If there’s a lot of excess fat, spoon most of it out, leaving about 1 tablespoon in the pot.
  3. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the flour and spices: Sprinkle the flour, smoked paprika, garlic powder, onion powder, salt, and pepper over the beef and onion mixture. Stir constantly for 1-2 minutes. This cooks the raw flour taste out and helps thicken the soup later.
  5. Deglaze the pot: Slowly pour in the chicken broth while stirring constantly. Scrape up any browned bits from the bottom of the pot—that’s pure flavor. Bring the mixture to a simmer.
  6. Add the potatoes: Stir in the cubed potatoes. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
  7. Add the milk and cheese: Once the potatoes are tender, reduce the heat to low. Slowly pour in the milk while stirring. Then, add the shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  8. Simmer and adjust: Let the soup simmer on low for another 5-10 minutes, stirring occasionally, to allow the flavors to meld. Taste it and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, add a splash more milk or broth. If it’s too thin, let it simmer uncovered for a few more minutes.
  9. Serve and top: Ladle the soup into bowls. Top with crumbled bacon, chopped pickles, a dollop of sour cream, sliced green onions, and diced tomatoes. For the full experience, add a handful of shredded lettuce right before serving so it stays crisp.

Notes

For best results, shred your own cheddar cheese from a block to ensure smooth melting. Add cheese on low heat to prevent graininess. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup tastes even better the next day.

Nutrition

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

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