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One-Pot Cheeseburger Soup

One-Pot Cheeseburger Soup turns classic cheeseburger flavors into a creamy, smooth soup with tender Yukon Gold potatoes. Brown the beef, simmer until fork-tender, then melt in cheddar and cream cheese for a rich finish in one pot.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb lean ground beef
Cooking aromatics and fat
  • 1 tbsp butter
  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
Thickener and broth
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 3 Yukon Gold potatoes, peeled and diced
Seasonings
  • 1 tsp dried parsley
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Dairy
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 4 oz cream cheese, softened
Toppings
  • 2 tbsp chopped green onions
  • Cooked crumbled bacon, for garnish (optional)

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large Dutch oven over medium heat for 6–8 minutes, until no pink remains. Drain excess grease and transfer the beef to a plate.
Cook the vegetables
  1. Melt the butter in the same pot, then add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
Build the soup base
  1. Sprinkle the flour over the vegetables and stir continuously for 1 minute to coat everything evenly.
  2. Gradually whisk in the chicken broth until smooth, scraping up any browned bits. Add the diced potatoes, dried parsley, Dijon mustard, smoked paprika, salt, and black pepper.
  3. Bring the mixture to a gentle boil, stirring to keep it from sticking.
Simmer until tender
  1. Reduce the heat to medium-low, cover, and simmer for 15–18 minutes until the potatoes are fork-tender. Keep the surface at a steady gentle bubbling.
Melt in the cheese for a creamy finish
  1. Stir in the cooked ground beef, whole milk, heavy cream, and cream cheese. Cook for 3–4 minutes, stirring until the cream cheese has completely melted.
  2. Remove the pot from the heat, then gradually stir in the shredded cheddar cheese until fully melted. Continue stirring until the soup is smooth and creamy.
Serve
  1. Garnish with chopped green onions and crumbled bacon if desired. Serve hot with crusty bread or buttery dinner rolls.

Notes

For the smoothest texture, melt cheddar off the heat so it doesn’t break or turn grainy. Store leftovers in the refrigerator for up to 3–4 days and reheat gently on the stovetop, stirring until warmed through; freeze is not recommended because the dairy can separate after thawing. For a lower-fat option, swap whole milk and heavy cream for half-and-half, and use reduced-fat cream cheese and cheddar to lighten the richness.