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.
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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!
Notes
21 Day Fix Containers: 1 yellow (optional potatoes), 1 red, 1.5 green, 1 blue, 1 tsp
WW Freestyle Points: 6 points using extra lean beef and 2/3 cup of reduced fat cheddar instead of full amount; 8 points using extra lean beef and the full amount of cheese
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
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!
Jackie says
So good!! Topped mine with some pickles! Kids ate it up too! Thanks!!
★★★★★
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!
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!!!!