Potato Cheeseburger Soup

4.89 from 9 votes

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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.

close up of a bowl of Potato Cheeseburger Soup

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.

overhead bowl of cheeseburger soup

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!

bowl of Potato Cheeseburger Soup

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!

spoonful of Potato Cheeseburger Soup

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Potato Cheeseburger Soup - Creamy and loaded with chucks of seasoned, seared hamburger, chunks of potatoes, loads of cheese and diced pickles on top! keviniscooking.com

Potato Cheeseburger Soup

4.89 from 9 votes
Potato Cheeseburger Soup - Creamy and loaded with chucks of seasoned, seared hamburger, chunks of potatoes, loads of cheese and diced pickles on top!
Servings: 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes



  • 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.



  1. I generally purchase ground beef (80/20) fat ratio.
  2. I make my own Montreal Seasoning which has less salt in it than store bought. Link is here.
  3. 2 large russet potatoes should make about 4 cups total.


Calories: 703kcal | Carbohydrates: 32g | Protein: 38g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 149mg | Sodium: 775mg | Potassium: 1216mg | Fiber: 4g | Sugar: 6g | Vitamin A: 840IU | Vitamin C: 18.6mg | Calcium: 436mg | Iron: 7.9mg

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.

Course: Dinner, Lunch, Main, Soup
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Just made this soup and it’s delicious! Easy to substitute for your own “particulars as well”. I live with sad, lactose intolerant, people – so I was able to sub a non dairy “milk” and some nutritional yeast for the cheese. Still delicious! 😋
    Bonus points for being able to make this in the spare 30 minutes I had before my son’s football practice!

  2. 5 stars
    OMG, this was so awesome! I love soups and I try all kinds and this tastes so good. I didnt have the spices to make your blend, so I had to get creative…I put together garlic powder, garlic salt, parsley, o ion powder and creole seasoning with some red pepper flakes….mmmmmmmm…..

  3. 5 stars
    It looks super Yummy and Healthy!! I always eat this soup with croutons, they are the best matches <3
    – Natalie Ellis

  4. 4 stars
    Just stumbled on this….as the first snow storm rolling threw South Dakota i walked a mile in the snow an wind for the stuff to make this….we loved it my 6 year old don’t like onions or anything green he asked for 3eds! So I just saved it for a later lunch,

    1. Derek, first off, what a cool dad for doing that and secondly, thanks for trying the recipe and coming back to report. So happy you guys enjoyed it. Stay warm and enjoy!

  5. 5 stars
    What an interesting recipe, I’m actually really curious to try it (tho I am starving right now, so my judgment may be a tiny bit altered). Still, I’ll make sure to try this over the weekend!

  6. We love Montreal seasoning Kevin. This soup is going to be hit at our house. My husband Tom just saw it on my computer screen and said, “when are you making that?” Soon!

    1. Thank Tom and and you Mary Ann. BTW, talked with Chey, can’t wait to see your videos! PM me when you start. 😉

  7. Hey Kevin! This is perfect to kick off the cooler weather that’s coming. I like my soups nice and chunky and this certainly is. The pickle garnish is amazing! Question…beef or chicken stock? 🙂

    1. I agree, hearty and good to warm the soul! It’s the 3 cups of beef stock. Although, if you only have chicken, I’m sure it would be just fine Dorothy.

  8. 5 stars
    I’m definitely not going to knock this, Kevin! I’ve heard that we are in for quite the winter so not looking forward to that. Though, this soup would be pretty awesome to curl up with on a snowy day and loving all the topping options (I’m alllll about that) 🙂 P.S. Love the video!