This Instant Pot Cheeseburger Soup is comfort food in a bowl with all the flavors of your favorite burger. This soup is a hearty blend of ground beef, potatoes, veggies, and cheesy goodness but still in line with your clean eating plan! This post contains affiliate links for products I’m obsessed with. 
Guys…we need to talk about this Cheeseburger Soup.
I had no idea how much I needed this soup in my life until I made it.
This was a reader request and it took me a little bit to try it…but honestly, I have no idea why. I mean…I love burgers, especially cheeseburgers. And I love soup. So what the heck?
Anyway, when I finally gave it a test my husband couldn’t get enough. I thought I would have leftover Cheeseburger Soup for a few days of lunches but NOPE. It was gone, friends.
What is Cheeseburger Soup?
I had to research this myself! This blog is mainly made up of recipes my family has been making for years, just with a healthier twist, and I never even heard of Cheeseburger Soup. When I went to google, I found SO many different varieties out there. But the basic premise is you add some ground beef (although I did see some recipes with ground turkey!) to your basic soup ingredients like veggies and potatoes, then add some cheese. Sounds dreamy, right?
Some of these soups are creamy, some are topped with burger bun croutons, some call for velveeta cheese, some have tomatoes, some even include pickles! You can really customize your recipe to your favorite burger flavors, just like I did.
Ingredients for Cheeseburger Soup made in the Instant Pot:
- 1 lb lean ground beef – for WW, I use extra lean
- 4 tsp butter or dairy free butter (I love Earth’s Balance)– you can omit this for WW
- carrots
- celery
- onion
- garlic
- potatoes (yes, you can omit for keto or low carb!)
- 1 small head of cauliflower or ½ of a large head
- chicken broth or stock (or sub beef broth)
- freshly shredded extra sharp cheddar cheese packed in tight (save ⅓ cup to top soup)
- salt and pepper
- 1 tsp gluten free Worcestershire sauce (optional – I like it with and without)
- green onions for garnish
How to Make Instant Pot Cheeseburger Soup
This Cheeseburger Soup is so easy to make in the Instant Pot – check out this video to see how easy it is!
Cheeseburger Soup without Milk:
The beauty of using cauliflower puree in this recipe is that it makes it really creamy and naughty but in fact it’s got a full cup and a half of veggies per serving!! This is a old trick I’ve been using for years and it works perfectly in this soup.
Click here for more ways to hide veggies in your meals: Hidden Vegetable Recipes for Picky Eaters | 21 Day Fix Sneaky Veggie Recipes
Cheeseburger Soup without Potatoes:
I really debated adding potatoes to this soup, but in the end I did add them. Potatoes make this soup extra hearty and help with the creaminess factor. And I know they have a bad rap, but potatoes have lots of vitamin C, vitamin B, and more potassium than even a banana!
If you want to omit the potatoes, though, you will be just fine! Just leave them out and your soup will be low carb and even keto friendly!
Can I make a Dairy Free Cheeseburger Soup?
Sure! Just leave the cheese out or sub your favorite dairy free shredded cheese. I gave this to my little guy without the cheese and he really liked it.
Is this Cheeseburger Soup Keto?
Without the potatoes, yes. You can even add some cream cheese or heavy cream to add extra fat. Or you can check out this Keto Cheeseburger Soup from Fit Mom Journey.
Is this Cheeseburger Soup healthy?
You know it! I use clean, real food ingredients in this Instant Pot Cheeseburger Soup. It’s perfect for the 21 Day Fix, WW, and even 2B Mindset. Check out the recipe card for containers and points!
Looking for more Comfort Food Soup ideas now that the cold weather is creeping in? Check out these favorites:
21 Day Fix Zuppa Toscana (Instant Pot/ Stove Top)
21 Day Fix Loaded Potato and Cauliflower Soup (Stove-top/Instant Pot)
Easy Instant Pot Tomato Soup with Crispy Cheese Chips (21 Day Fix | Low Carb| Vegan friendly)
Instant Pot Sausage and Lentil Soup (21 Day Fix/Stove-top Option)
21 Day Fix Italian Wedding Soup (Instant Pot/Crock Pot/Stove Top)
Can you freeze cheeseburger soup?
Yes! I use mason jars or large gallon sized ziplock bags to freeze this soup. You can keep it for 3-6 months as long as it’s sealed correctly.
Print
Cheeseburger Soup
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cheeseburger Soup is comfort food in a bowl with all the flavors of your favorite burger. This soup is a hearty blend of ground beef, potatoes, veggies, and cheesy goodness but still in line with your clean eating plan!
Ingredients
1 lb lean ground beef
4 tsp butter (omit for WW)
1 cup of carrots, chopped
1 cup of celery, chopped
1 onion, diced
3 cloves of garlic, minced
2 cups of potatoes, diced (about 2 reg sized potatoes – omit for keto or low carb)
1 small head of cauliflower or ½ of a large head – leaves cut off but head in tact in one large piece
3 ½ – 4 cups of chicken broth or stock (or sub beef broth)
1 1/3 cup of freshly shredded extra sharp cheddar cheese packed in tight (save ⅓ cup to top soup; *note – you can use even half this amount of cheese and it will still be yummy!)
salt and pepper
1 tsp (Lea & Perrins is GF) Worcestershire sauce (**note: this is optional; I like it with and without)
green onions for garnish
Instructions
- Set your Instant Pot or Ninja Foodie to saute and cook ground beef until nearly cooked through, draining extra fat as needed. Season ground beef with salt and pepper.
- Add in butter and veggies and saute until veggies become soft and fragrant.
- Next, add in potatoes, the full head of cauliflower, and top with broth. If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker. If you use 4 cups, you will have a larger serving and a slightly thinner soup.
- Lock lid and set to manual for 7 minutes, then do a quick release. Open lid once the IP beeps and it’s unlocked.
- Remove cauliflower, a few potatoes, and 1/2 cup of broth and puree in a blender.
- Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired. Taste and adjust salt and pepper levels as needed.
- Serve with extra cheese, green onions, and your fav burger toppings (get daring – bacon, pickles, even a dash of ketchup and mustard!). Or not – this is delish plain, too!
- In a large saucepan, saute and cook ground beef until nearly cooked through, draining extra fat as needed. Season ground beef with salt and pepper.
- Add in butter and veggies and saute until veggies become soft and fragrant. Transfer to your slow cooker.
- Next, add in potatoes, the full head of cauliflower, and top with broth. If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker. If you use 4 cups, you will have a larger serving and a slightly thinner soup. Set to low for 6-8 hours.
- Once cauliflower is soft, remove the whole head, a few potatoes, and 1/2 cup of broth and puree in a blender.
- Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired. Taste and adjust salt and pepper levels as needed.
- Serve with extra cheese, green onions, and your fav burger toppings (get daring – bacon, pickles, even a dash of ketchup and mustard!). Or not – this is delish plain, too!
Stove Top:
- In a large dutch oven or pot, saute and cook ground beef until nearly cooked through, draining extra fat as needed. Season ground beef with salt and pepper.
- Add in butter and veggies and saute until veggies become soft and fragrant.
- Next, add in potatoes, the full head of cauliflower, and top with broth. If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker. If you use 4 cups, you will have a larger serving and a slightly thinner soup.
- Bring to a boil, and then reduce to a simmer, for about 30 minutes.
- Once cauliflower is soft, remove the whole head, a few potatoes, and 1/2 cup of broth and puree in a blender.
- Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired. Taste and adjust salt and pepper levels as needed.
- Serve with extra cheese, green onions, and your fav burger toppings (get daring – bacon, pickles, even a dash of ketchup and mustard!). Or not – this is delish plain, too!
Notes
Makes 4 servings, about 1 1/2 cups each
21 Day Fix: 1 YELLOW (optional potatoes), 1 RED, 1 1/2 GREEN, 1 BLUE, 1 TSP (per serving)
WW: Green – 7 points (9 with 1 1/3 cup cheese); Blue – 7 points (9 with 1 1/3 cup cheese); Purple – 5 points (7 with 1 1/3 cup cheese) per serving [Calculated using 95% ground beef and 2/3 cup reduced fat cheddar]
Nutrition
- Serving Size: 1 1/2 cups
Keywords: Cheeseburger Soup, Instant Pot Cheeseburger Soup, Cheeseburger Soup Recipe, Keto Cheeseburger Soup, 21 Day Fix Soup Recipes, Healthy Instant Pot Recipes
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Tiffany says
Should there be a red container in the count too? Thinking yes for the ground beef. Looks delicious!
Kathryn Villecco says
Red container for the ground beef?
★★★★★
Nancylynn says
Ahhh!! Thank you – yes!! Updating now 🙂
Nancylynn says
Definitely! Thanks for catching that – hope you love it!
Michelle says
I thought this was really good! I was hesitant about the cauliflower, but it made the soup so creamy. I really liked it heated back up as leftovers.
★★★★★
Nancylynn says
Yes!! Such a great trick, right? Thank you SO much for taking the time to rate and review – means everything!
Sara says
Hemp! This looks so yummy!! I am curious why don’t the potatoes count as yellows? I’m new to figuring this out, thank you!
Nancylynn says
Thank you! The potatoes do count as a yellow. They are optional so the yellow heart at the top wasn’t used, but it is noted in the recipe card that you would count a yellow if using potatoes. I hope that makes sense!
Jackie says
So good!! Topped mine with some pickles! Kids ate it up too! Thanks!!
★★★★★
Taffy Graziadei says
My husband says he could eat this every night! Super easy to make and a great way to sneak in a veggie we rarely eat. Thanks Nancylynn!
★★★★★
Kate P says
We really enjoyed this soup! Planning to use a similar technique for a chicken pot pie soup, the cauliflower trick for a creamy base is a keeper!!!!
★★★★★
Nancylynn says
Yes!! It can work for so many different kinds of soup!! So happy you enjoyed it 🙂
Dianna says
I forgot potatoes at the grocery store but I had a sweet potato so I used that instead. Turned out great! Couldn’t tell I used sweet potato. This made about 10 cups for me though, so I have leftovers. 😁
Nancylynn says
Awesome!
Linda says
I didn’t use potatoes. How many calories would this be for one bowl?
Nancylynn says
Hi- you can plug this into my fitness pal and get calorie info!
Laura says
I’m not sure what happened to my question, but I made the soup with rice cauliflower instead of a head of cauliflower. I just cooked the rice cauliflower in the microwave and blended it with some potatoes and broth after the soup had cooked. It worked great, and the soup was delicious!
Nancylynn says
I’m sorry! This is excellent info for others – thank you!
Amber says
How much riced cauliflower did you use ??
Lee Heaton says
Hi — this looks really yummy! As I was debating whether I’d use lean grd beef or grd turkey for this recipe, I thought – why not use the mini meatball recipe? https://confessionsofafitfoodie.com/21-day-fix-meatballs/
Do you think this would work? I’d substitute the meatballs in for the ground beef after sauteing the veggies.
Lee Heaton says
If I replaced the grd beef with the meatballs, I’d leave out the parm – so that I didn’t go over on the Blue.
Nancylynn says
I think it would be delish!!!!
Jessica says
Crowd pleaser!! All 4 kids & the husband loved this! I did it on the stovetop (last minute), cooked the cauliflower in the microwave, then pureed. Didn’t use potatoes. No one knew! My 13yo was upset when it was gone! 🙌
★★★★★
Nancylynn says
YES!!!
Amy says
Can you freeze leftovers?
Nancylynn says
YES!!
Courtney says
I absolutely LOVE this soup!!! It is so flavorful. I ended up adding a yellow container of crumbled wheat crackers into it and it was so good. Thank you! Question, why does it always take me longer than the time posted? Is it because my instapot is larger and takes more time to pressurize?
★★★★★
Nancylynn says
Yes! It’s too hard to add in the time it takes to come to pressure bc people get confused then and set the instant pot for the wrong time. Does that make sense?
Carly Jokic says
Can you make this in slow cooker instead? How?
Nancylynn says
There is a slow cooker option at the bottom of the recipe card
V says
I make this recipe every other week, my picky kid loves it, she adds ketchup and mustard 🙂
★★★★★
Nancylynn says
That’s a win!
Sarah says
Would this taste ok with ground turkey instead of beef?
Nancylynn says
100%!
Lisa Cox says
This was a very pleasant surprise in our weekly menu. Definitely adding it to my regular fall/winter rotation. My “soup is not a meal” hubby was perfectly content with this. Thanks for another winner!
★★★★★
Nancylynn says
I know one of those “soup is not a meal” people – lol! Thank you for this comment and review!
Maeghan says
If I hadn’t made it myself I never would’ve even guessed there was cauliflower in it! Absolutely delicious. Definitely will become a staple for us!
Nancylynn says
So sneaky, right?! So glad you loved it!
Sarah Little says
This is a delicious recipe. Not a big fan of the whole ‘riced cauliflower” is the new mashed potatoes. As such I wasn’t fully on board when starting. Cauliflower soup – that’s what the naysayer in my head was saying. In the end – it is without a doubt a keepber. It has some chopping and the pureeing the cauliflower is a bit fiddly. Yet worth every bit of time and all the ‘fiddly’. Even the hubs says ‘”Yeah, it’s good.” (His highest compliment) It is filling comfort food at its best and tweeked by you to not break the food budget.
I have my eye out for more of your recipies and not baulk at your tweeking.
Thank you.
★★★★★
Nancylynn says
WOW, thank you! This is the best news ever! Thank you for trusting the recipe, and yes, please keep an eye out for more!
Sarah Leonard says
This soup is “spoon licking” good! My whole family loved it!
★★★★★
Sue says
Very good! I love how the cauliflower makes such a thick, creamy base! I’m thinking I might add a touch of red pepper flakes next time to give a bit of zip.