Few meals capture the feeling of pure comfort quite like a warm bowl of soup, and Cheeseburger Soup with Baby Potatoes takes that comfort to an entirely new level. This recipe combines everything you love about a classic cheeseburger—savory ground beef, melted cheese, rich creaminess—with the heartiness of tender baby potatoes, all simmered together into one cozy, spoonable dish.

Unlike traditional cheeseburgers that require buns, grilling, and toppings, this soup transforms familiar flavors into an easy, family-friendly meal that’s perfect for chilly evenings, busy weeknights, or relaxed weekends. It’s filling without being heavy, rich without being overwhelming, and comforting without feeling boring.

What makes this version stand out is the use of baby potatoes. Their naturally creamy texture and slightly sweet flavor hold up beautifully in soup, giving each bite substance and balance. Instead of breaking down into mush, baby potatoes remain tender yet intact, making the soup feel rustic and satisfying.

Why Cheeseburger Soup Is So Popular

Cheeseburger soup has become a modern comfort-food classic for good reason. It’s nostalgic, familiar, and endlessly customizable. The flavor profile hits all the right notes: savory beef, creamy dairy, mild potatoes, and melted cheese that ties everything together.

This dish is also incredibly practical. It uses simple pantry ingredients, comes together in one pot, and reheats beautifully. Whether you’re cooking for a family, meal prepping for the week, or hosting a casual gathering, this soup fits the moment.

Ingredients for Cheeseburger Soup with Baby Potatoes

Use fresh, simple ingredients for the best flavor and texture.

Ingredients:

Ground beef (preferably 80/20 for flavor)
Baby potatoes, halved or quartered
Yellow onion, finely diced
Garlic cloves, minced
Unsalted butter
All-purpose flour
Chicken or beef broth
Whole milk
Heavy cream
Sharp cheddar cheese, freshly shredded
Salt
Black pepper
Paprika
Fresh parsley (for garnish)

Instructions

Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat and set the beef aside.
In the same pot, melt the butter. Add diced onion and cook for 3–4 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to form a roux.
Slowly pour in the broth while stirring to avoid lumps. Bring to a gentle simmer.
Add the baby potatoes, salt, pepper, and paprika. Simmer uncovered for 15–18 minutes, or until potatoes are fork-tender.
Reduce heat to low. Stir in the milk and heavy cream.
Add the cooked ground beef back into the pot.
Gradually stir in shredded cheddar cheese until fully melted and smooth.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley.

Tips for the Best Cheeseburger Soup

Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect texture.
Don’t boil after adding dairy: Keep heat low to prevent curdling.
Cut potatoes evenly: This ensures consistent cooking.
Season gradually: Cheese adds saltiness, so adjust at the end.

Variations and Add-Ins

Bacon Cheeseburger Soup: Add crispy bacon bits.
Vegetable Boost: Stir in carrots or celery with the onion.
Spicy Version: Add cayenne or diced jalapeños.
Lighter Option: Use half-and-half instead of heavy cream.

Serving Suggestions

Serve this soup with:

Crusty bread or garlic toast
A simple green salad
Pickles on the side for true cheeseburger vibes

Storage and Reheating

Store in an airtight container for up to 4 days.
Reheat gently over low heat, stirring often.
Add a splash of milk if the soup thickens too much.

A Fun Comfort-Food Fact

Cheeseburger soup became popular in Midwestern American kitchens as a way to stretch ground beef into a filling family meal during colder months—proof that the best recipes often come from creativity and practicality.