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Cheeseburger Soup with Baby Potatoes

A hearty and creamy soup blending ground beef, cheddar cheese, and tender baby potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (ensure it's halal certified)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 lb baby potatoes, halved
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
Optional Toppings
  • green onions Optional

Method
 

Cooking
  1. In a large pot, over medium heat, add the ground beef. Use a spatula to break it apart and cook until browned. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the pot, stirring until the onion becomes translucent, about 5 minutes.
  3. Pour in the beef broth and add the halved baby potatoes. Increase the heat to bring it to a boil, then reduce to a simmer.
  4. Cover the pot and let everything simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Stir in the milk and shredded cheddar cheese. Keep stirring until the cheese melts and the soup becomes creamy.
  6. Taste and season with salt and pepper as needed.
  7. Ladle the soup into bowls and top with green onions if desired. Enjoy!

Notes

For a lighter alternative, consider using ground turkey or chicken; for a vegetarian version, replace ground beef with plant-based alternatives or extra vegetables. Store cooled soup in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer.