This Cheeseburger and Fries Chowder is comfort food 101! This creamy potato soup tastes just like bitting into a giant bacon cheeseburger…in soup form!
What sets this chowder apart from all the other cheeseburger soup recipes out there? This Cheeseburger and Fries Chowder uses roasted, seasoned potatoes that have a slightly crispy, french fry flavor. Pretty genius, am I right??? Well, just wait until you taste it.
What Ingredients Do I Need To Make This Potato Chowder?
There are a few ingredients on the list here…but really most of it should be in your fridge or pantry and the others are readily available. And trust me, it’s worth the make!
Ground Beef: We like using ground beef for this cheeseburger chowder but yes, you can swap out ground turkey here too! I mean, turkey burgers are a whole thing.
Potatoes: Little red potatoes are our favorite because they are creamy & delicious. But any potato you have works, Yukon gold, russet, whatever. Just make sure they are diced into a small bite sized shape.
Bacon: Cook your own bacon our use “real bacon bits.
Milk & Cream: To get the thickest, creamiest chowder you’re going to have to use whole milk and heavy cream. We’re talking comfort food recipe here…this is not a “light” meal!
Chicken or Beef Broth: You’ll need a few cups of chicken or beef broth to help thin out the milk and cream, and also for flavor.
Cream Cheese: Softened, room temperature cream cheese adds another layer of richness to this chowder.
Onions & Celery: The “aromatics” for this chowder are basics, used in many soup recipes. Onions add tons of flavor and celery will give you a little needed texture and crunch.
Beef Rub or Seasoning: Grab your favorite brand at the store to really drive home the cheeseburger flavor in this chowder. If you can’t find a spice rub like this, simply season the potatoes with salt pepper and garlic powder.
How Do You Make This Chowder Recipe?
Start by seasoning and roasting the potatoes as we’ve shown above. Reference the picture above for the approximate size you want to make your potatoes. Toss with olive oil and roast for 30 minutes.
Brown ground beef, onions and celery in a soup pot and season again with the beef rub, or more salt, pepper and garlic powder. Cook until the onions and celery have softened and the beef is browned through.
Add flour together to the beef and vegetables, cook for a minute and then pour in milk, cream and broth. Bring the soup to a simmer and cook to let thicken for 15-20 minutes. We’re also going to add softened cream cheese to make this chowder even more thick and creamy.
Once the chowder has simmered, add the roasted potatoes, taste for seasonings and serve. Top your bowl of chowder with crumbled bacon, grated cheese and pickles for a real cheeseburger flavor!
Can I Make This Soup Recipe Ahead Of Time?
Absolutely. There’s no pasta that’s going to thicken and soak up all of the broth so it’s a perfect make ahead recipe. You can reheat this soup in the microwave or over low heat on the stove top. If your chowder gets a little too thick when reheating, add a little bit of chicken or beef broth.
This chowder will last for a few days in your refrigerator so it’s perfect for an easy, leftover dinner or lunch!
Looking For More Soup Recipes?
- Creamy Potato & Sausage Soup
- Split Pea and Ham Soup
- Slow Cooker Pasta Fagioli
- Leftover Turkey (or chicken!) Noodle Soup
One bite of this chowder and it’ll become a family favorite!
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound small red potatoes, washed and diced (can substitute russet or Yukon gold, just cut into about a 2″ dice)
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Worcestershire sauce
- 3 cups chicken or beef broth
- 2 cups whole milk
- 1/2 cup cream cheese, room temperature
- 1/4 cup flour
- 2 tablespoons Beef Spice Rub (grab your favorite brand at the store – see note*)
- Grated cheddar cheese
- Bacon, cooked and crumbled
- Sliced pickles
- Preheat the oven to 425 degrees.
- Place the diced potatoes onto a baking sheet that’s been sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Beef Seasoning.
- Roast in the oven for 30 minutes, tossing once halfway through cooking.
- While the potatoes are roasting, heat up a large soup pot with the remaining tablespoon of olive oil.
- Add the beef, the remaining tablespoon of Beef Seasoning, onion, celery, garlic, Worcestershire sauce, salt and pepper.
- Stir and cook for 7-8 minutes, stirring in between until the onion and celery soften.
- Sprinkle the flour over the beef mixture, stir and cook for one minute.
- Pour in the milk slowly, stirring as you pour. Add the chicken broth, stir, and then bring the chowder up to a simmer to thicken.
- Let the chowder simmer for 15-20 minutes, then whisk in the cream cheese until smooth.
- Add the roasted potatoes into the soup, stir and taste for seasonings. Adjust if needed, then serve in bowls topped with cheese bacon and pickles if desired.
If you can’t find a beef rub or seasoning, simply season the potatoes generously with salt, pepper and garlic powder.
- Category: Dinner
- Method: Stove Top
- Cuisine: American