Ingredients
- Ground beef: 1 pound
- Yellow onion: 1 medium, chopped
- Russet potatoes: 2 medium, peeled and diced
- Beef broth: 4 cups
- Milk: 1 cup
- Cheddar cheese: 2 cups, shredded
- Cream cheese: 4 ounces, softened
- Worcestershire sauce: 1 tablespoon
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and diced potatoes to the pot. Cook until the onions are softened, about 5 minutes.
- Step 3: Pour in the beef broth and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Reduce heat to low. Stir in the milk and cream cheese until the cream cheese is fully melted and the soup is smooth.
- Step 5: Remove from heat and stir in the shredded cheddar cheese until melted. Be careful not to boil after adding the cheese.
- Step 6: Serve hot. Garnish with your favorite burger toppings like crumbled bacon, diced tomatoes, or green onions.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently over low heat on the stovetop, stirring occasionally, to prevent cheese separation.
- Serve this comforting soup with a dollop of sour cream and a sprinkle of crispy fried onions for that authentic burger taste.
- Don't overcook the potatoes in step 3; slightly undercooked potatoes hold their shape better and prevent the soup from becoming too starchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American