This homemade cheeseburger soup with baby potatoes has been a family favorite for chilly evenings and casual get-togethers. I first created this version during a busy week when I wanted the comfort of a cheeseburger without the fuss of the grill. The result is a rich, spoonable dinner that combines the savory satisfaction of browned beef, the soft creaminess of halved baby potatoes, and a sharp cheddar finish that melts into every bite. It is the kind of dish that fills the kitchen with an irresistible aroma and sends everyone to the table with hungry anticipation.

What makes this soup special is its balance of textures and familiar flavors. The potatoes stay tender but not mushy when cooked to fork tender, the vegetables add a subtle backbone of sweetness and crunch, and the cheese rounds everything into a luxuriously creamy mouthfeel. I typically use an 80 20 ground beef for depth of flavor, and I often swap in half and half to lighten the pot while keeping richness. Every spoonful tastes like a nostalgic diner cheeseburger but warmer and heartier, perfect for sharing.

Ingredients

• Ground beef, 1 pound: I recommend 80 20 for the best flavor and juiciness; leaner beef will work but add a tablespoon of butter to boost richness if needed.
• Baby potatoes, 1 pound, halved or quartered: Choose waxy varieties like new potatoes or fingerlings so they hold their shape and become tender rather than falling apart.
• Carrots, 1 cup diced: Adds natural sweetness and color; mature carrots or baby carrots both work — dice uniformly so they cook evenly with the celery.
• Celery, 1 cup diced: Provides aromatic backbone and slight crunch; trim fibrous ends and slice thin for faster, even cooking.
• Onion, 1 medium diced: Use yellow or sweet onion for body and mild caramel notes once sautéed.
• Garlic, 3 cloves minced: Fresh garlic lifts the savory base; add toward the end of sautéing to avoid bitterness.
• Broth, 4 cups: Use chicken or beef broth depending on how meaty you want the finished pot; low sodium lets you control the salt.
• Heavy cream or half and half, 1 cup: Heavy cream yields the creamiest outcome; half and half trims calories but retains smoothness.
• Sharp cheddar, 2 cups shredded: Freshly shredded melts most smoothly; avoid pre-shredded cheese that may contain anti caking agents.
• Butter, 2 tablespoons: Adds sheen and flavor; use unsalted so you can season precisely.
• All purpose flour, 2 tablespoons (optional): For extra body if you prefer a thicker consistency; whisk into melted butter to make a quick roux.
• Paprika, 1 teaspoon: Brings gentle warmth and color; smoked paprika is a nice optional twist.
• Salt and black pepper: Start with 1 teaspoon salt and 1/2 teaspoon black pepper and adjust to taste at the end.
• Fresh parsley, 2 tablespoons chopped: Bright herb to finish; adds color and freshness when sprinkled on top.

Instructions

Brown the beef:Heat a large heavy bottom pot over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon until no pink remains and you see browned bits, about five to seven minutes. Drain off excess grease to keep the broth from tasting greasy, but leave a tablespoon for flavor if desired.Sauté the vegetables:Reduce heat to medium. Add the butter to the pot, then stir in the diced onion, carrots, and celery. Cook until softened and fragrant, about six to eight minutes, stirring occasionally. Add the minced garlic during the last minute so it softens without burning and releases its aroma.Deglaze and add broth:Pour in four cups of chicken or beef broth, scraping the bottom of the pan to lift any browned bits. These bits carry flavor into the liquid. Bring to a gentle simmer before adding the potatoes so the temperature is regulated.Simmer the potatoes:Add the halved or quartered baby potatoes and reduce to a medium low simmer. Cook until potatoes are fork tender but still hold shape, usually about fifteen to twenty minutes depending on size. Taste a piece to ensure even doneness across the pot.Thicken if desired:For a thicker body, whisk two tablespoons of all purpose flour into a couple of tablespoons of softened butter to form a paste and stir it into the simmering broth, cooking two to three minutes to remove the raw flour taste. Alternatively, stir a cornstarch slurry into cold liquid and then add to the pot to avoid lumps.Make it creamy and cheesy:Lower the heat to medium low and stir in one cup of heavy cream or half and half. Add two cups of freshly shredded sharp cheddar a handful at a time, stirring until each addition melts smooth. Keep the pot below a simmer to prevent the dairy from separating and the cheese from becoming grainy.Season and garnish:Finish with one teaspoon paprika, one teaspoon salt to start, and one half teaspoon black pepper. Taste and adjust seasonings. Serve with chopped fresh parsley and optional toppings like crispy bacon bits, extra shredded cheese, or sliced green onions for contrast.

Storage Tips

Allow the pot to cool slightly before transferring to storage containers so steam does not create excess condensation. Refrigerate in shallow, airtight containers for quicker chilling and to preserve texture. The soup will keep three to four days refrigerated. For freezing, portion into freezer safe containers leaving an inch of headspace; it will keep up to three months. Thaw overnight in the refrigerator, then reheat gently on low heat, stirring and adding up to a quarter cup of milk or half and half if the texture has thickened. Avoid high heat to prevent curdling of the dairy.

Ingredient Substitutions

If you prefer a lighter pot, swap heavy cream for an equal amount of half and half or use whole milk with a tablespoon of cornstarch whisked in to mimic thickness. For a gluten free option, skip the flour roux and use a cornstarch slurry of one tablespoon cornstarch mixed with two tablespoons cold water. Substitute ground turkey for the beef for a leaner profile, though you may want to add a tablespoon of olive oil or butter for flavor. For a dairy free version, use unsweetened plain almond milk plus a dairy free cheddar alternative designed for melting.

Serving Suggestions

Serve bowls with extra shredded sharp cheddar and crispy bacon bits for crunch and salt contrast. A sprinkle of chopped fresh parsley or thinly sliced green onions brightens the rich flavors. This pot pairs well with a simple green salad dressed in a tangy vinaigrette to cut through the creaminess, or with buttered crusty bread to soak up the broth. For a heartier meal, offer cornbread or roasted Brussels sprouts on the side.

Cultural Background

This comfort style bridges classic American diner flavors with the one pot utility of homestyle cooking. The concept of turning a burger into a spoonable format has roots in mid century home cooking where casseroles and hearty soups evolved to stretch ingredients and feed families efficiently. Using cheddar and brown beef channels the familiar profile of a cheeseburger, while potatoes reflect the American love of comforting starchy sides folded into mains. Regional variations span from adding barbecue notes to introducing local cheeses.

Seasonal Adaptations

In cooler months, stick with heavy cream and smoked paprika for deeper warmth, and top with extra bacon for holiday gatherings. In spring and summer, lighten the pot with half and half and add a squeeze of lemon or extra parsley to brighten flavors. Swap baby potatoes for small new potatoes in spring when they are abundant, or add roasted corn in late summer for sweetness. You can also add diced roasted bell peppers in early fall for earthier tones.

Meal Prep Tips

Make a double batch and freeze half in individual portions for grab and go lunches. When prepping ahead, cook the beef and vegetables and store them separately from the dairy and cheese; combine and finish with cream and cheese when ready to serve to preserve the freshest texture. Pack a small container of chopped green onions or bacon for immediate garnish at serving time. Reheat gently on the stovetop and stir frequently to reincorporate flavors.

There is real joy in serving a pot that feels both nostalgic and polished. Whether you make it for a busy weeknight or a casual gathering, this bowl rewards simple attention and small finishing touches. I hope it becomes a staple in your rotation as it did in mine—comforting, customizable, and always warmly welcomed at the table.