Cheeseburger soup is so versatile it can double as a dip. It is cheesy loaded with protein and versatile. You are going to love what we did with this soup.
This dish is so versatile you can spice it up with red pepper flakes or our new favorite spices from Flatiron Pepper company
How to make cheeseburger soup in the slow cooker
This recipe is for Instant Pot cheeseburger soup, but you can also make it in the slow cooker! I like to brown my hamburger meat ahead of time, so I can drain the grease after it's finished cooking. Because the ground beef is already cooked, the slow cooker is basically just to melt all the ingredients together. Slow and low and full of flavor. brown your ground beef as mentioned above, saute the onions and garlic in a skillet and add them to the slow cooker. Mix in all ingredients except milk and add to the slow cooker. Cook on high the or 4-hour setting. At about the 3-hour mark remove some of the liquid and mix it with the heavy cream or your milk preference. Add the mixture to the pot and stir. Add cornstarch as needed to thicken cook for the last hour and enjoy. That is all there is to it.
Cheeseburger soup also makes a delicious dip for tortilla chips! You may need to thicken it up a bit, depending on the milk you use, but it's always a hit at tailgating parties.
Can you freeze cheeseburger soup?
Definitely! We use soup in our freezer meal plans all the time. The best part about freezing soup? You can make a huge batch and freeze it in individual portions. That means everyone gets to have what they want for dinner, without the extra work every evening.
How to make cheeseburger soup healthier
If you're counting your bites (or points), you may wonder how to make this cheeseburger soup a little healthier:
Replace the heavy cream with skim milk – yes, this will change the consistency. To make your soup thicker, you can add a little cornstarch. You can make it even healthier by using coconut milk. Any way you make it, it will taste great.
Use fat-free shredded cheese. It's 0 points for 1/4 cup. (Kraft fat-free shredded cheese)
Use chicken breast instead of beef. Yes, this changes the flavor completely, but it's a delicious flavor profile on its own so it's worth a shot! 🙂
As the recipe is written
BLUE PLAN: 15 Points
GREEN PLAN: 15 Points
PURPLE PLAN: 14 Points
Using healthier options including chicken breast and coconut milk
BLUE PLAN: 4 Points
GREEN PLAN: 5 Points
PURPLE PLAN: 2 Points
2 T. extra virgin olive oil
½ medium white onion, finely diced
1 lbs. ground sirloin
1 T. Italian seasoning
Sea salt & black pepper, to taste
1 lbs. red potatoes, chopped small
3 c. beef broth, preferably organic, divided
½ c. heavy cream
4 c. sharp cheddar cheese, finely shredded
2 T. fresh parsley, finely chopped
½ t. smoked paprika
Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.
Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.
Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!