Cheeseburger Soup
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!
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: dinner, Dinner | Lunch, Lunch, Soup
Cuisine: American
Servings: 4 servings
Calories: 487kcal
- 1 lb lean ground beef
- 4 teaspoons butter omit for WW
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 cups 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 chicken broth or stock or sub beef broth
- 1 1/3 cup 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 teaspoon Worcestershire sauce Lea & Perrins is GF (**note: this is optional; I like it with and without)
- Green onions for garnish
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!
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!
21 Day Fix: 1 YELLOW (optional potatoes), 1 RED, 1 1/2 GREEN, 1 BLUE, 1 TSP (per serving)
WW: 10 points (per serving) [Calculated without butter, and using reduced fat cheese]
Serving: 1.5cups | Calories: 487kcal | Carbohydrates: 39g | Protein: 50g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 622mg | Potassium: 1904mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5679IU | Vitamin C: 96mg | Calcium: 289mg | Iron: 6mg