Description
This hearty One-Pot Macaroni Cheeseburger Soup combines the comforting flavors of a classic cheeseburger with creamy, cheesy soup all cooked together in one pot. Featuring ground beef, diced potatoes, cheddar cheese, and savory seasonings, it’s an easy-to-make, satisfying meal perfect for family dinners.
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 and sauté aromatics: In a large pot over medium heat, cook the ground beef until fully browned. Drain any excess fat, then add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add potatoes and simmer: Add the diced potatoes, beef broth, Worcestershire sauce, mustard, and paprika to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes until the potatoes are tender and cooked through.
- Melt cheese into soup: Stir in the shredded cheddar cheese and milk, cooking for an additional 5 minutes while stirring frequently until the cheese has melted completely and the soup has turned creamy and smooth.
- Season and serve: Taste the soup and season with salt and pepper as desired. Serve the hot soup garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- You can substitute potatoes with elbow macaroni for a more traditional cheeseburger soup texture.
- If you prefer a thicker soup, reduce the beef broth slightly or add a slurry of cornstarch and water during the simmering step.
- To make it spicier, add a pinch of cayenne pepper or some chopped jalapeño with the garlic and onions.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
