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Creamy One-Pot Cheeseburger Potato Soup: Easy 30-Minute Dinner

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This creamy one-pot cheeseburger potato soup transforms all the classic flavors of a cheeseburger—savory beef, melted cheddar, tangy pickles—into a warm, comforting bowl that comes together in just 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups (960ml) beef broth
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, shredded
  • ½ cup (75g) dill pickles, chopped
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Optional toppings: shredded lettuce, diced tomatoes, extra pickles, crumbled bacon, ketchup and mustard drizzle

Instructions

  1. Brown the Beef (5 minutes): Heat a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through. Leave about 1 tablespoon of fat in the pot. Transfer beef to a bowl and set aside.
  2. Sauté the Aromatics (3 minutes): Reduce heat to medium. Add butter to the pot. Once melted, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom.
  3. Make the Roux (2 minutes): Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes until flour is absorbed and turns light golden.
  4. Add the Liquid (5 minutes): Slowly pour in beef broth while whisking continuously to prevent clumps. Bring to a simmer. Add milk, heavy cream, ketchup, mustard, and Worcestershire sauce. Stir to combine.
  5. Cook the Potatoes (15 minutes): Add diced potatoes and return browned beef to the pot. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Add the Cheese and Pickles (2 minutes): Remove pot from heat. Gradually stir in shredded cheddar until completely melted and smooth. Stir in chopped pickles. Taste and adjust seasoning with salt and pepper.
  7. Rest and Serve (5 minutes): Let soup sit off heat for 5 minutes before serving. Ladle into bowls and top with desired burger fixings.

Notes

Don’t rush the browning of the beef for maximum flavor. Add cheese off the heat to prevent graininess. Cut potatoes into even ½-inch cubes for uniform cooking. Add pickles at the end to retain crunch. Season in layers. If soup is too thick, stir in a splash of milk or broth; if too thin, simmer uncovered a few more minutes. Do not boil after adding cheese.

Nutrition

Keywords: cheeseburger soup, potato soup, one-pot meal, 30-minute dinner, comfort food, ground beef soup, creamy soup

Find it online: https://tastytuck.com/creamy-one-pot-cheeseburger-potato-soup-easy-30-minute-dinner/