Cheesy Burger Potato Soup: Prepare to have your comfort food cravings completely satisfied! Imagine the irresistible flavors of a juicy cheeseburger, but in a warm, creamy, and utterly delicious soup. This isn't just any soup; it's a culinary hug in a bowl, perfect for chilly evenings or whenever you need a little pick-me-up.
While the exact origins of cheesy burger potato soup are a bit hazy, it's a modern twist on classic comfort food combinations. Think of it as the love child of a hearty potato soup and a classic American cheeseburger. Both potatoes and ground beef have long been staples in home cooking, offering sustenance and satisfaction across cultures. This soup cleverly combines them in a way that's both familiar and exciting.
What makes this soup so beloved? It's the perfect blend of textures and tastes. The creamy potato base is studded with savory ground beef, melty cheese, and all the burger fixings you adore. It's incredibly easy to customize, too! Add your favorite burger toppings like pickles, onions, or a dollop of sour cream. Plus, it's a one-pot wonder, making cleanup a breeze. Get ready to experience a symphony of flavors that will leave you wanting more. I promise, this will become a family favorite in no time!
Ingredients:
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 pound russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup shredded Monterey Jack cheese, plus more for topping
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Optional toppings: cooked bacon crumbles, sour cream, green onions, avocado
Browning the Beef and Aromatics
- First, grab a large pot or Dutch oven and place it over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned. Drain off any excess grease. We don't want a greasy soup!
- Now, add the chopped onion to the pot with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes. This step is crucial for building flavor, so don't rush it.
- Next, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Building the Soup Base
- Pour in the beef broth, diced tomatoes (undrained – we want all that delicious juice!), and diced green chilies. Give everything a good stir to combine.
- Add the chili powder, smoked paprika, cayenne pepper (if you're using it – it adds a nice kick!), dried oregano, and black pepper. Stir well to distribute the spices evenly.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld together. This simmering time is important for developing a rich, complex flavor in the soup.
Adding the Potatoes and Simmering
- Add the cubed potatoes to the pot. Make sure the potatoes are submerged in the liquid. If not, add a little more beef broth or water.
- Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork. The cooking time will depend on the size of your potato cubes.
Making the Cheese Sauce
- While the potatoes are cooking, let's prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the cheese sauce. Make sure there are no lumps!
- Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth and slightly thickened.
- Reduce the heat to low and add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt to taste. Remember that the soup already has some salt, so start with a small amount and add more as needed.
Combining and Finishing the Soup
- Once the potatoes are tender, pour the cheese sauce into the pot with the soup. Stir gently to combine everything.
- Simmer for another 5-10 minutes, stirring occasionally, to allow the cheese sauce to meld with the soup and thicken slightly.
- Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder to suit your taste.
Serving and Topping
- Ladle the Cheesy Burger Potato Soup into bowls.
- Top with your favorite toppings, such as shredded cheddar cheese, cooked bacon crumbles, sour cream, green onions, and avocado. Get creative and have fun with it!
- Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.
Tips and Variations
Here are a few tips and variations to make this Cheesy Burger Potato Soup even better:
- Spice it up: If you like a spicier soup, add more cayenne pepper or a pinch of red pepper flakes. You could also use a spicier variety of diced green chilies.
- Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Add them along with the potatoes.
- Use different cheeses: Experiment with different types of cheese, such as pepper jack, Colby jack, or even a little bit of cream cheese for extra creaminess.
- Make it vegetarian: To make this soup vegetarian, substitute the ground beef with plant-based ground beef or lentils. Use vegetable broth instead of beef broth.
- Use an immersion blender: If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the cheese sauce. Be careful not to over-blend it, as you still want some chunks of potatoes.
- Slow Cooker Option: You can easily adapt this recipe for a slow cooker. Brown the ground beef and onions as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cheese sauce during the last 30 minutes of cooking.
- Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may change slightly after freezing, but the flavor will still be delicious.
- Make it Lighter: To reduce the fat content, use lean ground beef or ground turkey. You can also use low-fat milk and cheese.
- Add Some Greens: Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrients and flavor.
Serving Suggestions
This Cheesy Burger Potato Soup is a complete meal on its own, but it also pairs well with:
- A side salad
- Crusty bread for dipping
- Grilled cheese sandwich
Enjoy!
I hope you enjoy this recipe as much as I do! It's a comforting and satisfying meal that's perfect for a chilly day. Don't be afraid to experiment with different toppings and variations to make it your own. Happy cooking!
Conclusion:
This Cheesy Burger Potato Soup isn't just another soup recipe; it's a flavor explosion that brings all the comforting goodness of a juicy cheeseburger right to your bowl! Seriously, you absolutely have to try it. The creamy texture, the savory ground beef, the perfectly cooked potatoes, and that irresistible cheesy topping – it's a symphony of deliciousness that will have you craving it again and again. It’s the perfect weeknight meal, a crowd-pleasing party dish, or simply a comforting hug in a bowl on a chilly day. I know what you might be thinking: "Burger soup? Really?" Trust me on this one. The combination of flavors is surprisingly addictive, and the ease of preparation makes it a winner in my book. Plus, it's incredibly versatile! Serving Suggestions and Variations: * Toppings Galore: While the recipe calls for shredded cheddar, don't be afraid to experiment! Try pepper jack for a little kick, or a blend of cheddar and Monterey Jack for extra creaminess. And speaking of toppings, a dollop of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the soup. Crispy bacon bits are always a welcome addition, as are chopped green onions for a fresh, vibrant flavor. A sprinkle of everything bagel seasoning adds a delightful crunch and savory note. * Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the soup while it's simmering, or stir in a dash of your favorite hot sauce before serving. You could even use a spicy ground sausage instead of ground beef for an extra layer of flavor and heat. * Veggie Power: Feel free to add more vegetables to the soup! Diced carrots, celery, or even corn would be delicious additions. Just add them along with the potatoes and onions to ensure they cook through. * Make it Lighter: For a lighter version, use lean ground beef or ground turkey. You can also substitute half-and-half for the heavy cream to reduce the fat content without sacrificing too much creaminess. * Bread Bowl Bliss: For an extra special treat, serve the soup in a bread bowl! It's a fun and delicious way to enjoy this hearty meal. * Crock-Pot Convenience: This recipe is also easily adaptable for the slow cooker. Simply brown the ground beef and onions, then transfer everything to your slow cooker. Add the remaining ingredients (except the cheese) and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cheese before serving. I truly believe this Cheesy Burger Potato Soup will become a new family favorite. It's a comforting, flavorful, and easy-to-make meal that everyone will love. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some culinary magic! I'm confident you'll be amazed by how delicious and satisfying this soup is. And most importantly, I want to hear about your experience! Did you try any of the variations? What toppings did you use? What did your family think? Share your photos and stories in the comments below. I can't wait to see your creations and hear your feedback. Happy cooking!Cheesy Burger Potato Soup: The Ultimate Comfort Food Recipe
Hearty Cheesy Burger Potato Soup with ground beef, potatoes, and a creamy cheese sauce. Top with your favorite burger toppings!
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 pound russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup shredded Monterey Jack cheese, plus more for topping
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Optional toppings: cooked bacon crumbles, sour cream, green onions, avocado
Instructions
- Brown the Beef and Aromatics: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Soup Base: Pour in the beef broth, diced tomatoes (undrained), and diced green chilies. Add the chili powder, smoked paprika, cayenne pepper (if using), dried oregano, and black pepper. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add the Potatoes and Simmer: Add the cubed potatoes to the pot. Ensure potatoes are submerged; add more broth or water if needed. Cover and simmer for 15-20 minutes, or until potatoes are tender.
- Make the Cheese Sauce: While potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. Slowly pour in the milk, whisking continuously to prevent lumps. Continue whisking until smooth and slightly thickened. Reduce heat to low and add cheddar and Monterey Jack cheese. Stir until cheese is completely melted and sauce is smooth and creamy. Season with salt to taste.
- Combine and Finish the Soup: Once potatoes are tender, pour the cheese sauce into the pot with the soup. Stir gently to combine. Simmer for 5-10 minutes, stirring occasionally, to allow the cheese sauce to meld with the soup and thicken slightly. Taste and adjust seasoning as needed.
- Serving and Topping: Ladle the soup into bowls. Top with your favorite toppings, such as shredded cheddar cheese, cooked bacon crumbles, sour cream, green onions, and avocado. Serve immediately.
Notes
- Spice it up: Add more cayenne pepper or red pepper flakes for a spicier soup.
- Add vegetables: Carrots, celery, or corn can be added along with the potatoes.
- Use different cheeses: Experiment with pepper jack, Colby jack, or cream cheese.
- Make it vegetarian: Substitute ground beef with plant-based ground beef or lentils and use vegetable broth.
- Use an immersion blender: Partially blend the soup for a smoother texture.
- Slow Cooker Option: Brown beef and onions, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cheese sauce during the last 30 minutes.
- Freezing Instructions: Cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Make it Lighter: Use lean ground beef or ground turkey, and low-fat milk and cheese.
- Add Some Greens: Stir in chopped spinach or kale during the last few minutes of cooking.
- Serving Suggestions: Pairs well with a side salad, crusty bread, or a grilled cheese sandwich.
