Cheeseburger Potato Soup
The perfect bowl for those rare chilly Pensacola days
Living in Pensacola doesn’t often bring many chances to experience true winter cold, but the past two years have surprised us with some chilly weather. This past winter, I remember stepping outside early one morning and seeing my breath in the air — a rare sight here. I laughed because I wasn’t prepared at all. No heavy coat, no gloves, nothing. Just me, shivering on the porch, wishing I had something hearty simmering on the stove.
I wanted a soup that felt like a hug — rich, comforting, and full of flavor — but still light enough to enjoy without feeling weighed down. That’s how this Cheeseburger Potato Soup was born.
While I wanted something filling, I also aimed to keep things lighter and avoid excess calories. That’s why I opted for lean ground beef and substituted half and half for heavier cream — there’s plenty of flavor and richness from the other ingredients. For the cheese, I shredded it fresh from the block rather than using pre‑shredded, ensuring it melts smoothly and keeps the soup’s texture just right. Using yellow potatoes with the skins left on not only saves time but also adds a chunky, satisfying bite.
A Faith‑Centered Reflection
There’s something beautiful about how food brings comfort, especially during the colder seasons. As I stirred this soup and watched the ingredients come together, I was reminded of how God pieces together the different parts of our lives — the sweet moments, the challenges, the unexpected cold snaps — and turns them into something whole and nourishing.
Just like this soup warms the body, His presence warms the heart. On days when life feels chilly or uncertain, I’m grateful for the simple reminders of His goodness: a cozy kitchen, a comforting meal, and the peace that comes from knowing He’s with me in every season.
Equipment
- Grater – If grating your own cheese
- 4qt stock pot
- Collander
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Cheeseburger Potato Soup
Ingredients
- 2 pounds lean ground beef
- 1 stick butter (½ cup)
- 1½ cups seasoning blend (onion, celery, green bell pepper, red bell pepper, parsley)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 small jalapeños, diced
- ½ cup all-purpose flour
- 4 cups beef broth
- 1 cup half and half
- 1 tablespoon spicy brown mustard
- 2 pounds yellow potatoes (small, washed, quartered)
- 2 cups shredded cheddar cheese
- Seasonings to taste: salt or seasoning salt, pepper, onion powder, garlic powder, Mrs. Dash, umami seasoning
Instructions
- In a large stock pot over medium heat, add the ground beef and season to your liking. Break it up as it cooks, and once it’s no longer pink, transfer it to a bowl and drain the fat.
- Melt the butter in the same pot, then sauté the seasoning blend and jalapeños until softened and fragrant.
- Stir in the garlic and cook for about 30 seconds.
- Add the flour and mix until fully incorporated, creating a thick base.
- Slowly whisk in the beef broth. Add the half and half, mustard, potatoes, and cooked beef.
- Taste and adjust your seasonings.
- Bring the soup to a boil, then reduce the heat to medium‑low. Partially cover and simmer until the potatoes are tender.
- Remove from heat and stir in the shredded cheese until melted and smooth.
- If the soup becomes too thick, add a splash of broth or cream until it reaches your perfect consistency.
Serve warm and enjoy every cozy, comforting bite.
Serving Suggestions
This soup is hearty enough to stand on its own, but here are a few ways to make the meal feel even more special:
- Serve with warm crusty bread or soft dinner rolls to soak up every drop.
- Add a simple side salad with a tangy vinaigrette to balance the richness.
- Top each bowl with extras like crispy bacon bits, diced pickles, or a sprinkle of green onions for a cheeseburger‑inspired twist.
- Pair with a cozy drink, like hot tea or a winter mocktail, for the perfect cold‑weather meal.
