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Cheeseburger Soup

  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: ~6 cups of soup
  • 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!


Scale

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 ½4 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

Instant Pot

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!

Crock Pot

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