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Crockpot Creamy Potato Hamburger Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Cheeseburger Soup

This hearty and creamy slow cooker cheeseburger soup combines seasoned ground beef, tender potatoes, and melty cheese in a cozy, comforting bowl of goodness.
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings: 10 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef or chicken, pork, turkey, or sausage
  • 1 small Sweet onion diced
  • 2 cloves Garlic minced
  • 4 cups Low sodium chicken broth
  • 3 medium Russet potatoes peeled and diced into 1-inch cubes
  • 12 ounces Frozen peas and carrots optional
  • 10.5 ounce Cheddar cheese soup or substitute cream of chicken
  • 0.5 teaspoon Black pepper
  • 1 cup Heavy cream
  • 8 ounces Velveeta cubed, optional; substitute your preferred melting cheese

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Start by browning your ground beef in the pressure cooker on sauté mode to get that gorgeous color and flavor. Drain excess fat if you like.
  2. Add diced onions and minced garlic to the browned beef and cook for a couple minutes till fragrant.
  3. Pour in the low sodium chicken broth and stir in your peeled and diced potatoes. Toss in frozen peas and carrots if you’re using them.
  4. Sprinkle in that half teaspoon black pepper and pour the can of cheddar cheese soup, stirring to mix it all up nice.
  5. Seal the pressure cooker lid and set to cook on high pressure for 10 minutes.
  6. When the cook time ends, do a natural release for about 10 minutes, then carefully release the rest of the pressure using the slow release method.
  7. Open lid and stir in 1 cup heavy cream plus the cubes of Velveeta cheese.
  8. Close it back up to let the cheese melt into the broth for about 5 minutes on warm mode or stir until melted.
  9. Give it a final stir and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later. Reheat gently and stir to preserve that creamy texture.