Creamy Cheeseburger Potato Soup

Name: Creamy Cheeseburger Potato Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: ½ pound bacon; 1 pound ground beef; ½ medium onion (diced); ¼ cup butter; 1 clove garlic (minced); 1 teaspoon dried parsley; 1 teaspoon dried basil; ½ teaspoon salt; ½ teaspoon pepper; 6 medium russet potatoes (peeled and diced); 4 cups chicken broth; 2 cups milk; 2 tablespoons cornstarch; 8 ounces Velveeta cheese (cubed)

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Creamy Cheeseburger Potato Soup is a simple and satisfying meal that combines tender beef, crispy bacon, and cheesy potatoes into one comforting bowl. It's a great way to feed the family without spending all evening in the kitchen. This recipe comes together easily and hits the spot every time.

Two bowls of creamy cheeseburger potato soup served with slices of crusty bread on the side.

This soup is a favorite when the weather starts to cool down. It's especially popular during the fall and winter months. It works well for weeknight dinners, weekend lunches, or casual get-togethers when you need something filling and warm.

This recipe was inspired by your Crockpot Summer Vegetable Soup - both dishes celebrate simple ingredients and easy prep. For a satisfying side, try pairing this soup with Loaded Twice Baked Potatoes-their cheesy, bacon-studded filling is perfect for soaking up every last spoonful.

A single bowl of steaming soup with a slice of bread beside it, resting on a cloth-covered surface.

Ingredients

Ground beef adds savory, meaty flavor to the base of the soup.
Onion gives the soup a mild sweetness and aromatic depth.
Garlic brings out a warm, savory kick that pairs perfectly with the beef.
Butter adds richness and helps cook the onions and garlic evenly.
Flour thickens the soup to give it a creamy, hearty texture.
Chicken broth forms the flavorful base of the soup while keeping it light.
Russet potatoes make the soup filling with their soft, starchy texture.
Carrots add a subtle sweetness and a pop of color.
Milk gives the soup its creamy consistency.
Cornstarch helps thicken the soup without altering the flavor.
Velveeta cheese melts beautifully for a smooth, cheesy finish.
Salt and pepper season the soup and bring out all the flavors.

See recipe card for quantities.

How to Make Creamy Cheeseburger Potato Soup

Chunks of pork simmering in a pot with seasonings.

Gather everything you need - bacon, ground beef, onion, butter, garlic, dried parsley, dried basil, salt, pepper, russet potatoes, chicken broth, milk, cornstarch, and Velveeta cheese.

In a large pot over medium heat, cook the bacon until crispy. Remove and set aside. Drain the excess grease from the pot.

Add ground beef to the same pot. Break it apart and cook until browned. Drain the grease again.

Turn the heat up to medium-high.

Ground beef sizzling in a pan, browning alongside diced onions and minced garlic.

Add chopped onion and cook for about 5 minutes, until softened.

Stir in the butter. Once melted, add the minced garlic, dried parsley, basil, salt, and pepper. Sauté for 2 minutes.

Diced potatoes and ingredients soaking in a pot of water.

Reduce the heat to low. Add the cooked bacon back in along with the diced potatoes and chicken broth. Cover and simmer for about 15 minutes, or until the potatoes are tender.

In a separate bowl, whisk the cornstarch into the milk until smooth. Stir this mixture into the soup.

Add Velveeta cheese and stir until fully melted and the soup is creamy.

Ladle into bowls, garnish with chopped green onions if you'd like, and serve hot with a slice of bread!

Hint: For the creamiest texture, make sure to mash some of the potatoes before adding the cheese-this gives the soup a thick, velvety finish without needing flour or cornstarch.

Substitutions & Variations

Ground beef: You can swap this with ground turkey or chicken if you prefer something leaner.
Cheddar cheese: Use any good melting cheese like Colby Jack or a mild American if you're serving picky eaters.
Potatoes: Russets work best here, but Yukon Golds hold their shape better if you like a chunkier texture.
Add heat: Stir in a pinch of cayenne or a splash of hot sauce for a little kick.
Make it vegetarian: Skip the meat and use vegetable broth-add more veggies like corn or bell peppers for bulk.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Brown your beef well for deeper flavor-don't just cook it until it's no longer pink.
Cut the potatoes evenly so they cook at the same rate and don't turn mushy.
Use room temperature cream and cheese to prevent curdling when stirred into the hot soup.
If the soup is too thick, add a splash of broth or milk to loosen it up.

FAQ

What toppings go well with this?

Crumbled bacon, chopped green onions, extra shredded cheese, or even a dollop of sour cream take it over the top.

Can I use a slow cooker?

Absolutely-brown the beef first, then cook everything (except the dairy) on low for 6-8 hours. Stir in the cheese and cream at the end.

Can I freeze cheeseburger soup?

It's best fresh, but if you must freeze it, do so before adding the cheese. Reheat gently and stir in cheese just before serving.

📖 Recipe

Tina

Creamy Cheeseburger Potato Soup

This Creamy Cheeseburger Potato Soup is everything you love about a cheeseburger with melty cheese, tender beef, and comforting potatoes all in one cozy bowl. It's rich, hearty, and full of flavor, perfect for chilly nights or when you're craving something filling and family-friendly. Ready in under an hour, this one-pot meal makes weeknight dinners easy and delicious.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

½ pound bacon
1 pound ground beef
½ medium onion diced
¼ cup butter
1 clove garlic minced
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
6 medium russet potatoes peeled and diced
4 cups chicken broth
2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed

Method

Gather everything you need - bacon, ground beef, onion, butter, garlic, dried parsley, dried basil, salt, pepper, russet potatoes, chicken broth, milk, cornstarch, and Velveeta cheese.
In a large pot over medium heat, cook the bacon until crispy. Remove and set aside. Drain the excess grease from the pot.
Add ground beef to the same pot. Break it apart and cook until browned. Drain the grease again.
Turn the heat up to medium-high. Add chopped onion and cook for about 5 minutes, until softened.
Stir in the butter. Once melted, add the minced garlic, dried parsley, basil, salt, and pepper. Sauté for 2 minutes.
Reduce the heat to low. Add the cooked bacon back in along with the diced potatoes and chicken broth. Cover and simmer for about 15 minutes, or until the potatoes are tender.
In a separate bowl, whisk the cornstarch into the milk until smooth. Stir this mixture into the soup.
Add Velveeta cheese and stir until fully melted and the soup is creamy.
Ladle into bowls, garnish with chopped green onions if you'd like, and serve hot with a slice of bread!

Notes

Slow Cooker Option

Add all ingredients to the slow cooker, except the milk, cornstarch, and Velveeta.
Cook on high for 3 hours or low for 6 hours.
About 30 minutes before serving, stir in the milk, cornstarch, and Velveeta until smooth and creamy.

How to Store Creamy Cheeseburger Potato Soup

Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat on the stove over medium heat, stirring often. If you want to freeze it, do so before adding the dairy, then add cheese and cream when reheating for best texture.