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Macaroni Cheeseburger Soup

A comforting one-pot macaroni cheeseburger soup that combines the flavors of a cheeseburger with the warmth of soup, ready in about 30 minutes and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound ground beef Use lean ground beef for less grease.
Vegetables
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced Choose waxy potatoes for best results.
Soup Base
  • 4 cups beef broth Low-sodium broth can be used.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1 teaspoon paprika
  • to taste Salt and pepper Adjust according to taste.
Dairy
  • 1 cup shredded cheddar cheese Add more for topping if desired.
  • 1 cup milk Use low-fat milk for a lighter version.
Garnish
  • 1/4 cup fresh parsley, chopped For garnish before serving.

Method
 

Preparation
  1. In a large pot over medium heat, add the ground beef and cook for 8 to 10 minutes until well browned and no pink remains. Drain any excess fat, leaving about a teaspoon for flavor.
  2. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
Cooking
  1. Add the diced potatoes, 4 cups beef broth, Worcestershire sauce, mustard, and paprika to the pot.
  2. Increase heat to bring the mixture to a boil, then reduce to a low simmer.
  3. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Reduce heat to low and stir in the shredded cheddar cheese and milk.
  5. Continue to cook for an additional 3 to 5 minutes, stirring occasionally, until the cheese is fully melted and the soup becomes creamy and slightly thickened.
Final Touch
  1. Taste and season with salt and pepper to your preference.
  2. Serve the soup hot, garnished with fresh chopped parsley.

Notes

Brown the beef well for a deeper flavor and drain excess fat to avoid greasy soup. This soup is freezer-friendly; freeze cooled soup in airtight containers for up to 3 months.