Homemade Cheeseburger Soup with Potatoes
A creamy, savory blend of ground beef, tender potatoes, and gooey cheese, perfect for chilly winter evenings.
Ingredients
Main ingredients
- 1 lb ground beef (Halal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tablespoon Worcestershire sauce (Halal version)
- Salt and pepper to taste
Optional toppings
- green onions Chopped, for garnish
Instructions
Preparation
- In a large pot or Dutch oven over medium heat, add the ground beef. Break it apart with a spatula, cooking until it’s no longer pink. Drain excess fat if necessary.
- Add chopped onions and minced garlic to the pot. Sauté for about 3-4 minutes until onions are translucent and fragrant.
- Toss in the diced potatoes. Stir well to combine and cook for another 2 minutes.
Cooking
- Add the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes or until potatoes are tender.
- Lower the heat and stir in milk and shredded cheddar cheese. Mix until the cheese has melted and the soup is creamy.
- Add Worcestershire sauce (if using Halal), salt, and pepper to taste. Mix well, and let the flavors meld for an additional 5 minutes on low heat.
Serving
- Ladle the soup into bowls and top with chopped green onions or any other desired toppings.
Notes
For substitutions, ground turkey or chicken can be used. Make sure any substitutes remain Halal-compliant. Store in an airtight container after cooling, refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and adjust consistency if needed.