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Cheeseburger Soup with Potatoes

A cozy, comforting soup that combines the savory flavors of cheeseburgers with tender potatoes in a creamy broth, topped with cheddar cheese and green onions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef (Halal-friendly) Use ground lamb or chicken as a substitute if desired.
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth (Halal-friendly)
  • 2 cups potatoes, diced Your choice of potato type.
  • 1 cup shredded cheddar cheese Can be replaced with your favorite cheese.
  • 1 cup milk Add more to adjust consistency when reheating.
  • 2 tbsp Worcestershire sauce (ensure Halal-compliant)
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Cooking the Soup
  1. In a large pot over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Be sure to break it up into small crumbles with a spatula.
  2. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until tender and fragrant.
  3. Pour in the beef broth and add the diced potatoes, stirring to combine. Bring to a boil, then reduce heat to a simmer and cover the pot. Cook for about 10-15 minutes, or until the potatoes are fork-tender.
  4. Once the potatoes are soft, stir in the shredded cheddar cheese, milk, and Worcestershire sauce. Mix well until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and sprinkle chopped green onions on top for garnish. Enjoy while warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, cool completely and transfer to freezer-safe containers for up to three months. Thaw overnight and reheat on the stove, adding a splash of milk or broth if necessary.