Even though Game of Thrones may be over, winter is still coming people, and soups like this Potato Cheeseburger Soup are an easy and filling way to feed a crowd when it’s cold out.
Potato Cheeseburger Soup
Think cheeseburger meets potato soup. Creamy and loaded with chucks of seasoned, seared hamburger, chunks of potatoes and loads of cheese. I diced up pickles to sprinkle on top for that burger touch and the flavors were just outstanding.
I’m telling you – don’t skip the diced dill pickles on top, it totally makes this.
Don’t knock it until you’ve tried it. I know it sounds a little funny, but this is a fantastic and hearty soup that warms you up besides just filling you up!
The seared hamburger with the Montreal seasoning is wonderful in the creamy potato soup. Add some cheddar cheese to the mix and wow.
Grab a spoon and a napkin!
This is great for large crowds or on game day when doubled and feel free to add whatever other toppings you prefer like diced tomatoes, red bell pepper, sour cream, caramelized onions, hamburger bun croutons. Lots of tasty possibilities!
I for one am happy to have the colder weather approaching, and for those of you already experiencing it, I have plenty of soups-that-are-a-meal recipes for you. Enjoy!
- Tex Mex Chicken Corn Soup
- Slow Cooker White Bean Soup
- Slow Cooker Ham Bone Bean Soup
- Celery Root Soup with Pancetta
- Portuguese Bread and Garlic Soup and Shredded Chicken
Watch how to make this below!
Potato Cheeseburger Soup
- 1 1/2 lbs ground beef (See Note 1)
- 1 tbsp Montreal Seasoning (See Note 2)
- 4 tbsp butter divided
- 1 onion large, chopped
- 2 cloves garlic chopped
- 1/4 cup flour
- 1 1/2 cups milk
- 3 cups beef stock
- 2 cups cheddar cheese shredded
- 1 cup celery diced
- 4 cups potatoes peeled and 1/2" cubed (See Note 3)
- 1/2 cup diced dill pickles for garnish
- In a large soup pot over medium-high heat, sear and crumble beef with one tablespoon of the butter and Montreal seasoning until no longer pink. Remove meat and set aside, but do not drain fat. In same pot, add the remaining butter over medium heat and sauté onion, until tender, about 10 minutes. Add the garlic and stir. Cook for 2 minutes. Sprinkle the flour over onions and stir cooking for 3-5 minutes. Add the milk, beef stock and stir to combine. This is the soup base.
- Stir in the cheese until melted and smooth. Add celery, potatoes, cooked beef and bring to a boil. Reduce heat to simmer, cover and cook until potatoes are tender, 10-12 minutes.
- Serve with diced pickles sprinkled on top.
- I generally purchase ground beef (80/20) fat ratio.
- I make my own Montreal Seasoning which has less salt in it than store bought. Link is here.
- 2 large russet potatoes should make about 4 cups total.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.