Description
Cheeseburger Macaroni Soup Delight merges classic burger flavors with comforting soup warmth. Hearty ground beef, melted cheese, and tender macaroni create a rich, satisfying meal that brings familiar flavors together in one delightful bowl.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef
Vegetables:
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
Broth and Dairy:
- 4 cups (960 milliliters) beef broth
- 1 cup (240 milliliters) milk
- 1 cup (100 grams) shredded cheddar cheese
Seasonings and Herbs:
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 teaspoon (5 milliliters) mustard
- 1 teaspoon (5 milliliters) paprika
- Salt and pepper to taste
- ¼ cup (15 grams) fresh parsley, chopped (for garnish)
Instructions
- Thoroughly brown the ground beef in a large pot over medium heat, ensuring complete cooking and draining any excess fat to reduce greasiness.
- Incorporate finely chopped onions and minced garlic into the pot, sautéing until the onions become translucent and release their aromatic essence.
- Add diced potatoes (approximately 1/2 inch or 1.27 centimeters cubes), beef broth (32 fluid ounces or 946 milliliters), Worcestershire sauce, Dijon mustard, and paprika to the meat mixture.
- Elevate the mixture to a rolling boil, then immediately reduce heat to create a gentle simmer. Allow the ingredients to meld and potatoes to soften, approximately 15-20 minutes, until potato pieces are tender when pierced with a fork.
- Gradually introduce shredded cheddar cheese (or 226 grams) and whole milk (or 237 milliliters) into the simmering soup, stirring consistently to prevent scorching.
- Continue cooking on low heat for an additional 3-5 minutes, whisking until the cheese completely dissolves and creates a smooth, velvety texture.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper according to personal preference.
- Ladle the hot soup into serving bowls and garnish with freshly chopped parsley for a vibrant, herbaceous finish.
Notes
- Drain beef fat completely to reduce excess grease and keep the soup lighter.
- Sauté onions and garlic slowly to develop a rich, deep foundational flavor profile.
- Choose sharp cheddar cheese for more intense, robust taste that melts smoothly into the soup.
- Simmer potatoes until fork-tender without overcooking to maintain perfect texture and prevent mushiness.
- Stir cheese gradually and on low heat to prevent separation and ensure a creamy, velvety consistency.
- Garnish with fresh parsley just before serving to add a bright, herbal note and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg