cheeseburger soup

Instant Pot Cheeseburger Soup is creamy, hearty, and incredibly tasty, made without Velveeta. This quick and easy family dinner is the perfect recipe to make in the Instant Pot.

Instant Pot Cheeseburger Soup

beef

canola oil (or any vegetable oil)

onion

garlic (minced)

celery (about 2 celery sticks)

carrots (about 1 large carrot)

parsley

paprika (regular

Italian Seasoning herbs

salt

potatoes

evaporated milk

beef broth (or chicken broth)

cream

sour cream

cheddar cheese

First, prepare all the ingredients. Turn on the Instant Pot and select Sauté, wait until it reads Hot and add the oil.

After that, brown the beef. This is an important step as it will add extra flavor.

Drain any grease, leaving just about 2 tablespoons in the pot. Add diced onion and minced garlic, stir and cook for 1 minute.

Add the rest of the ingredients:  like chopped celery, carrots, dried parsley, paprika, salt, pepper and potatoes.

Add the liquid, evaporated milk and broth, if needed add more broth or water, but don't go over the Max line of your pot.

Close the Instant Pit with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 5 minutes on High Pressure.

When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.

Stir the soup and use a potato masher or immersion blender to mash about half of the potatoes.

If the soup is too thick, add more broth, 1/2 cup at a time. If the soup is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water until fully dissolved and add the mixture to the soup.

Select again the Sauté option and add slowly the cream and sour cream, stir until fully combined.

Turn off the Instant Pot and stir in the shredded cheese until fully melted. If desired add more cheese.

Serve soup topped with extra cheese, fresh bread and chopped parsley.

Cheeseburger Soup is incredibly creamy, flavorful, and the perfect comfort soup. It is easily one of the tastiest homemade soups we have made&nbsp;and has always been a huge hit.

Best Cheeseburger Soup

canola oil (or vegetable oil)

butter

onion (finely diced)

carrots

celery

parsley flakes

basil

thyme

paprika (or smoked paprika

black pepper

chicken broth (more if needed)

sour cream (optional)

all-purpose flour

cream (or whole milk)

Velveeta process cheese

cheddar cheese (shredded)

Place a large saucepan or Dutch oven over medium heat, add oil and once its hot add ground beef. Use a wooden spoon to crumble and cook the beef until no longer pink. Transfer beef to a plate and drain grease from the saucepan.

In same saucepan, melt 2 tablespoons butter over medium heat. Add diced onion, stir and cook for about 1 minute.

Add the rest of the veggies and seasoning: garlic, carrots, celery, basil, parsley, thyme, paprika, salt and pepper. Stir and sauté for about 8-10 minutes, until veggies are just tender.

Add cubed potatoes, cooked ground beef and chicken broth. Add enough broth to cover the potatoes. Bring to a boil.

Reduce heat, cover and simmer, until potatoes are tender, 10-12 minutes.

Meanwhile, place a medium skillet over medium heat. Add butter and melt.

Add flour and cook stirring continuously until bubbly and fully combined, about 3 minutes.

Add the cream, little by little and stir to combine.

Reduce heat to low, add the cubed Velveeta cheese, and stir to melt. Once melted, add the shredded cheddar cheese and stir until fully melted.

Add the mixture to the soup, stir and bring to a boil. Cook and stir for 2 minutes. Taste and adjust for salt and pepper.

Remove from heat and blend in sour cream.

If the soup is too thick, add more cream/milk or broth, little by little.

Serve topped with extra cheddar cheese and preferred toppings.

Cheese Sauce:

Cheeseburger Soup is a creamy, comforting bowl of delicious burger flavors topped with plenty of garnishes you would see on a classic cheeseburger like cheese, tomatoes, pickles, bacon, and even a bun (in the form of croutons)!

Cheeseburger Soup

hamburger buns,

olive oil

bacon, chopped

onion,

celery stalks, finely chopped

carrots, grated

garlic,

red pepper flakes

beef broth

milk

Worcestershire sauce

russet potatoes, peeled and diced (about 3-4 cups)

tomatoes

dill pickles

green onions

cheese

Preheat oven to 400 degrees F. Slice the hamburger buns into small bite-size cubes then arrange in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt, to taste, then toss to coat evenly. Bake for 10-15 minutes until golden and crisp, then set aside.

In a large dutch oven, cook the bacon until crispy, then remove the bacon using a slotted spoon and drain the bacon fat. Set the bacon aside.

In the same pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon as you go until the meat is cooked and no longer pink. Transfer to a separate bowl and set aside. Drain any excess grease.

Melt the butter in the same pot over medium-high heat, then add the onion, celery, and carrots, cooking and stirring for 4-5 minutes until softened. Add the garlic and cook another 30 seconds.

Sprinkle the flour over the softened vegetables and stir it in, cooking for 1 minute. Add dried basil, parsley, and red pepper flakes.

Gradually whisk in the broth and milk, stirring to make sure there are no clumps of flour. Add the Worcestershire sauce, potatoes, and browned ground beef to the broth. Season with salt and pepper.

Once the soup comes to a boil, reduce the heat to a simmer and cook for 10-15 minutes, just until the potatoes have softened and are tender.

Sprinkle the cheese over the soup, stirring until it melts and combines with the broth, then remove from the heat.

Serve the soup in individual bowls, topped with the cooked bacon, hamburger bun croutons, chopped tomatoes, pickles, green onions, and additional cheese.

https://content.jwplatform.com/videos/0MEd2QkA.mp4

Cheeseburger Soup - Wide.mp4

Keto Low-Carb Cheeseburger Soup is a quick and easy one-pot dinner recipe. The ingredients include ground beef, cheddar cheese, cauliflower, and cream cheese. Load it up with crunchy bacon, pickles, and tomatoes if you wish. This healthy hamburger recipe is perfect for meal prep and leftovers.

Keto Low-Carb Cheeseburger Soup

beef (I use organic, grass-fed.)

salt and pepper

onions

unsalted butter

cauliflower

chicken broth

worcestershire sauce

garlic powder

Italian Seasoning

mustard

heavy cream

oz cream cheese

xanthan gum (Optional for thickening)

In a large soup pot, I use a Dutch oven, brown the ground beef on medium-high heat with salt and pepper to taste.

Use a meat chopper to break down the ground beef. Cook for 3-4 minutes or until the beef is no longer pink. Drain the excess fat and set the beef aside.

Add the butter and onions to the pot on medium-high heat. Cook until the onions are translucent and fragrant and the butter has melted.

Add in the chicken broth, cauliflower, worcestershire sauce, garlic powder, Italian Seasoning, dried mustard and stir. Cover the pot and reduce the heat to medium. Cook for 15 minutes until the cauliflower is soft and can be pierced with a fork.

Uncover the pot and add the cooked ground beef, heavy cream, cream cheese, and shredded cheese. Stir.

For thick soup: Scoop out a couple of tablespoons of the soup and add it to the bowl with the xanthan gum. Stir the mixture until its thick and no longer clumpy, then add the mixture back to the pot. Stir the soup. This will thicken up the soup.

Cooked bacon, diced tomatoes, shredded cheese, chopped pickles.

Topping Ideas

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Cheeseburger soup is rich and satisfying, with all the goodness of a loaded beefy cheeseburger (plus potatoes). Everyone loves it!

lb. lean ground beef

celery ((3-4 stalks))

onion ((½ large onion))

low-sodium beef broth

(1-inch pieces) peeled potatoes ((about 4 potatoes))

ketchup

tomato paste

Dijon mustard

chives

tomatoes,

In a large pot or Dutch oven, over medium-high heat, brown ground beef, breaking up large pieces, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 5 more minutes.

Add broth and potatoes; bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.

Meanwhile, in a medium saucepan, melt butter over medium heat. Whisk in flour. Slowly add milk, whisking or stirring constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and mustard. Remove from heat.

Slowly stir the milk mixture into the soup; bring to a boil. Reduce heat to low and gradually stir in cheese. When cheese is completely incorporated into the soup, remove from heat and stir in chives. Don’t boil the soup after the cheese has been added.

Serve topped with tomatoes, onion and/or pickles, if desired.

https://embed.mediavine.com/videos/njcy5suslu8hca5xanbw

Loaded with potatoes, hamburger, cheese and sour cream is super comforting and cheese making it a great dinner on a cold winter night.

c. onion (finely diced)

c. carrots (finely diced)

chicken broth (14.5 oz each)

c. Yukon gold potatoes (diced and peeled)

c. all-purpose flour

c. Velveeta cheese ((16 oz))

c. milk

tsp pepper

tsp salt

In a large pan brown the beef along with the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender and beef is browned.

When meat is brown drain off any excess grease. Add broth and then potatoes to meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

While potatoes are cooking melt remaining butter in a small saucepan. Add flour, whisking continuously to form a paste. Slowly whisk in milk until smooth and thick.

After the potatoes are tender stir in the milk mixture until completely mixed in. Next stir in cheese, salt and pepper; cook on low and stir until cheese melts. Remove from the heat; stir in sour cream.

Serve immediately, Garnish with shredded cheese, chopped green onions etc.

https://content.jwplatform.com/videos/nv9WOcQm.mp4

A delicious, hearty soup to warm up with on a cold, blustery day. This homemade Cheeseburger Soup is packed with potatoes, ground beef, and diced carrots in a creamy cheese soup. It’s a fun take on cheeseburgers for the winter! So easy to make and always a hit for dinner.

CHEESEBURGER SOUP

Cheeseburger Soup - a delicious and creamy cheeseburger soup recipe that is packed with flavor and so easy to make!

garlic

yellow onion, diced

lb Country Natural Beef Butcher Blend Ground Beef

chicken broth (if Whole30 check your ingredients)

russet potatoes, cubed

cashews

almond milk

+ 2 Tablespoons nutritional yeast

salt (more

lemon juice

pickle juice

(optional) toppings: pickles, bacon bits cheese

In a large saucepan, add olive oil, onion and garlic and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.

Add celery and continue cooking for 2-3 minutes (add another tablespoon of olive oil if you need to).

Once celery has cooked down, cook ground beef &#8211; drain excess grease.

Bring to a simmer until potatoes are soft, but firm.

Meanwhile, In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.

Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.

Once the broth has been simmering for about 10 minutes, add your cashew sauce and start stirring to combine.

Bring to a simmer and continue stirring &#8211; soup will thicken after a couple of minutes.

Add lemon juice and pickle juice; stir to combine. 

Taste and add additional salt, as desired. (I added another 1/2 teaspoon).

I do a version of this soup that uses cauliflower instead of the cashews for creaminess. Sounds weird maybe but it's really good! I throw it all in the ip and add a uncut half head of cauli. When the ip is done I put it and some of the liquid in my vitamix and blend it up, then add it back in. :)

The Ultimate Bacon Cheeseburger Soup Recipe - an easy, creamy soup made on the stovetop or in the crockpot that tastes just like a cheeseburger.

The Ultimate Bacon Cheeseburger Soup (Stovetop or Crockpot)

bacon (chopped)

russet potatoes (peeled and chopped inch ½ inch cubes)

can diced tomatoes (drained)

cream cheese

Salt and pepper

Corn starch (to thicken the soup, if you like)

Garnishes: extra shredded cheese, bacon bits, chopped scallions

Set a large 6-8 quart saucepot over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.

Add the onions, celery, and garlic to the bacon grease. Sauté for 3-5 minute to soften. Move the veggies to the sides of the pot and add the ground. Brown the beef, breaking it into small pieces with a wooden spoon. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper.

Once the beef is cooked, add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Bring to a simmer. Simmer for 20 minutes, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.

Once the potatoes are soft, stir in the parsely and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 2-3 minutes to thicken.)

Stovetop Directions:

Set a large skillet over medium heat. Place the chopped bacon in the pot. Sauté the bacon until crisp, then scoop it out and reserve the bacon bits for the garnish. Leave the bacon grease in the pot.

Once the beef is cooked, move the beef and vegetable mix into a large crockpot. Add in the chopped potatoes, chicken broth, diced tomatoes, and cream cheese. Cover and slow cook on HIGH for 4-5 hours or on LOW for 8-9 hours, until the potatoes are soft and the broth and cream cheese have thickened into a creamy soup base.

Once the potatoes are soft, stir in the parsley and shredded cheddar cheese. Taste, then salt and pepper as needed. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup. Simmer another 5-10 minutes to thicken.)

Crockpot Directions:

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A foolproof family-pleasing meal that tastes just like a cheeseburger but is enjoyed as a creamy, comforting soup easily made on the stovetop or in a slow cooker.

Easy Cheeseburger Soup recipe, made with ground beef, potatoes, vegetables and cheese, ready in 30 minutes. This is a hearty dinner adults and kids both will enjoy!

green pepper (diced)

carrots (diced)

celery (diced)

flour

In a large soup pot melt 1 tablespoon of butter over medium high heat.  Add ground beef, pepper, onion, carrots and celery.  Cook until ground beef is browned, about 10 minutes.

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Top 17 cheeseburger soup recipes from across the web

The most viewed cheeseburger soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cheeseburger Soup

Best Cheeseburger Soup

Cheeseburger Soup

Keto Low-Carb Cheeseburger Soup

Cheeseburger Soup

Cheeseburger Soup

Cheeseburger Soup

The Ultimate Bacon Cheeseburger Sou...

Cheeseburger Soup

30-Minute Cheeseburger Soup

Cheeseburger Soup - Instant Pot Rec...

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Bacon Cheeseburger Soup

Crock Pot Cheeseburger Soup

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The most viewed cheeseburger soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine