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Easy Cheeseburger Potato Soup (One Pot, 30-Minute Meal)

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A creamy, cheesy, and satisfying soup that tastes like a cheeseburger in soup form, made in one pot in just 30 minutes. Perfect for busy weeknights and made with simple, budget-friendly ingredients.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs (about 4 medium) russet potatoes, peeled and cubed into ½-inch cubes
  • 4 cups (960ml) beef broth (low-sodium preferred)
  • 1 cup (240ml) whole milk
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ketchup
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, crumbled cooked bacon, sliced green onions, pickled jalapeños, sour cream

Instructions

  1. Brown the ground beef in a large Dutch oven or heavy-bottomed pot over medium-high heat, breaking it apart as it cooks, until no pink remains (about 5 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds more, stirring constantly.
  3. Stir in the mustard, Worcestershire sauce, and ketchup. Cook for 30 seconds. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  4. Add the cubed potatoes and stir. Bring to a boil, then reduce heat to maintain a steady simmer. Cover and cook for 12-15 minutes until potatoes are fork-tender.
  5. Remove the pot from heat. Use a potato masher to gently mash some of the potatoes (about 4-5 presses) so about half are broken down and half remain in chunks.
  6. Return the pot to low heat. Pour in the milk and stir. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  7. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately with desired toppings.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that prevent smooth melting. If the soup thickens too much upon standing, add a splash of milk or broth when reheating. To freeze, undercook the potatoes slightly and consider omitting the milk and cheese—add them fresh when reheating.

Nutrition

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

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