Description
This One-Pot Macaroni Cheeseburger Soup combines all the comforting flavors of a classic cheeseburger in a hearty, creamy soup form. Ground beef, tender potatoes, and cheddar cheese come together in a savory, flavorful broth, making it a perfect easy weeknight dinner that’s both filling and delicious.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until browned. Drain excess fat, then add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Simmer with Potatoes and Broth: Add the diced potatoes, beef broth, Worcestershire sauce, mustard, and paprika to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes, or until the potatoes are tender.
- Add Cheese and Milk: Stir in the shredded cheddar cheese and milk. Continue cooking for an additional 5 minutes, stirring frequently until the cheese is fully melted and the soup becomes creamy.
- Season and Serve: Season the soup with salt and pepper to your taste. Serve hot, garnished with fresh chopped parsley for a burst of color and freshness.
Notes
- For a thicker consistency, you can mash some of the potatoes in the soup before adding cheese and milk.
- Use low-fat milk or cheese to reduce calorie and fat content if desired.
- Feel free to add cooked macaroni pasta if you want a more traditional cheeseburger soup feel.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
