How to Make One-Pot Cheeseburger Soup. Heat butter in a Dutch oven over medium heat. Add carrots, onion, celery, and ground beef. Cook, stirring occasionally, until vegetables are softened and ground beef is browned. Stir in chicken broth and cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.. Once cooked, transfer the beef to a separate container and set aside. In the same pot, melt 6 tablespoons of unsalted butter over medium heat. Introduce the diced onion, sliced carrots, and sliced celery to the pot. Adjust the heat to medium-high and sauté the vegetables, occasionally stirring, for approximately 10 minutes.
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Add the elbow macaroni and chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 10 minutes until the macaroni is cooked through. Reduce the heat to low. Add the softened cream cheese to the soup. Stir it in until it’s completely melted and blended into the soup.. Add the elbow macaroni to the pot and reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes or until the macaroni is cooked to al dente. 5. Garnish and serve. When the soup is ready, remove the bay leaves from the pot. Garnish the soup with optional chopped parsley and serve hamburger macaroni soup warm.