Craving a meal that brings together the best elements of your favorite comfort foods? This cheese burger potato soup recipe transforms two beloved classics into one unforgettable dish. You'll get a complete, step-by-step guide to creating a rich, creamy soup that captures the essence of a cheeseburger while maintaining the comforting texture of traditional potato soup.
Why This Recipe Works Every Time
Cheese burger potato soup has surged in popularity because it solves a common weeknight dilemma: how to create something special with pantry staples. Unlike ordinary potato soups, this version incorporates ground beef, cheese, and signature burger toppings for a meal that feels indulgent yet comes together faster than delivery.
| Traditional Potato Soup | Cheese Burger Potato Soup |
|---|---|
| Cream or broth base | Cream base with beef drippings |
| Basic potato and onion | Potato, onion, ground beef, pickles, cheese |
| Simple seasoning | Burger seasoning blend (paprika, garlic, onion powder) |
| Vegetarian option available | Meat-based protein foundation |
Your Complete Ingredient Checklist
Gathering everything before you start cooking ensures smooth preparation. These precise measurements yield four generous servings:
- 1 lb (450g) ground beef (80% lean for optimal flavor)
- 4 medium russet potatoes, peeled and diced (about 2 lbs)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (950ml) chicken broth (low-sodium preferred)
- 1 cup (240ml) heavy cream
- 2 cups (225g) shredded cheddar cheese
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp burger seasoning blend (paprika, garlic powder, onion powder, mustard powder)
- 1/4 cup diced dill pickles
- Salt and freshly ground black pepper to taste
Step-by-Step Cooking Process
Prep Phase: 15 Minutes
Proper preparation prevents kitchen chaos. Start by peeling and dicing potatoes into 1/2-inch cubes for even cooking. Finely chop the onion and mince garlic. Measure all remaining ingredients before heating your pot—this professional technique ensures smooth cooking.
Cooking Phase: 25 Minutes
- Brown the beef: In a large pot over medium-high heat, cook ground beef with burger seasoning until no pink remains (about 8 minutes). Drain excess fat but retain 1 tablespoon for flavor.
- Sauté aromatics: Add butter, onion, and garlic to the pot. Cook until onions become translucent (5 minutes).
- Create roux: Sprinkle flour over mixture and cook for 1 minute, stirring constantly to eliminate raw flour taste.
- Add liquids: Gradually whisk in chicken broth, then add potatoes and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer until potatoes are fork-tender (12-15 minutes).
- Finish: Stir in cream, cheese, and pickles. Heat gently until cheese melts (do not boil). Season with salt and pepper.
Pro Tips for Perfect Results
Professional chefs know these details make the difference between good and exceptional soup:
- Potato selection matters: Russet potatoes provide the ideal starch content for creamy texture without becoming mushy. According to USDA guidelines, russets contain 20-22% starch compared to 15-17% in Yukon Golds.
- Cheese melting technique: Remove soup from heat before adding cheese to prevent separation. The residual heat melts cheese smoothly.
- Texture control: For thicker soup, mash 1/4 of potatoes against the pot wall. For thinner consistency, add additional broth.
- Flavor development: Let soup rest 10 minutes before serving—this allows flavors to meld properly.
When Cheese Burger Potato Soup Shines
This versatile dish works best in specific contexts:
- Weeknight dinners: Ready in under 45 minutes with minimal cleanup
- Crowd-pleasing meals: Satisfies both picky eaters and food enthusiasts
- Cold weather comfort: Provides 350 calories per serving with balanced protein and carbohydrates
- Make-ahead potential: Tastes even better the next day as flavors develop
However, avoid serving this rich soup as a light lunch or with other heavy dishes—it's designed as a satisfying main course.
Customization Options
Personalize your cheese burger potato soup while maintaining its essential character:
- Vegetarian version: Substitute beef with 1 cup cooked lentils and use vegetable broth
- Spicy kick: Add 1/4 tsp cayenne pepper or diced jalapeños with the pickles
- Dairy-free option: Replace cream with coconut milk and cheese with nutritional yeast
- Gourmet upgrade: Top with caramelized onions and crispy bacon bits
Serving and Storage Guidelines
Maximize your soup experience with these professional recommendations:
- Serving temperature: Ideal at 165°F (74°C)—hot enough to enjoy aromas but cool enough to taste fully
- Recommended toppings: Extra shredded cheese, diced pickles, chives, or a dollop of sour cream
- Refrigeration: Store in airtight container for up to 4 days (per FDA food safety guidelines)
- Freezing: Freeze without dairy for up to 3 months; add cream and cheese when reheating
- Reheating: Warm gently over medium-low heat, stirring frequently to prevent scorching
Frequently Asked Questions
Can I use leftover hamburger patties in this soup?
Yes, crumbled cooked hamburger patties work well as a substitute for raw ground beef. Chop them into small pieces and add during the final simmering stage to maintain texture. Avoid using patties with heavy seasoning that might overpower the soup's balance.
What's the best cheese for melting in potato soup?
Medium cheddar provides optimal meltability and flavor balance. According to Wisconsin Cheese Makers Association research, cheeses with 30-35% moisture content melt most smoothly without separating. Avoid pre-shredded cheeses that contain anti-caking agents which can affect texture.
How can I prevent my potato soup from becoming grainy?
Graininess typically occurs from boiling after adding dairy. Maintain gentle heat below simmering point (180°F/82°C) when incorporating cream and cheese. Additionally, using russet potatoes instead of waxy varieties prevents excess starch release that causes graininess.
Can I make this soup in a slow cooker?
Absolutely. Brown the beef and sauté aromatics first, then transfer to slow cooker with potatoes and broth. Cook on low for 6 hours or high for 3 hours. Add dairy components during the last 30 minutes of cooking to prevent separation.
浙公网安备
33010002000092号
浙B2-20120091-4