Cheesy Hamburger Potato Soup
A creamy and flavorful soup combining ground beef, vegetables, and Velveeta cheese, perfect for busy weeknights.
Servings: 8 servings
Calories: 490kcal
Equipment
- Pressure Cooker
- Saucepan
Ingredients
Meat
- 2 lbs Ground Beef
Vegetables
- 1 unit Onion, chopped
- 1 quart Chicken Broth
- 2 cups Water
- 4 cups Potatoes, peeled and chopped
- 1 lb Carrots, diced
- 2-4 stalks Celery, diced
Dairy
- 1/2 cup Butter 1 stick
- 3/4 cup All-Purpose Flour
- 3 cups Milk
- 1.5 lbs Velveeta, cubed
Seasoning
- Salt and Pepper, to taste
Instructions
- Set pressure cooker to sauté mode. Add ground beef and chopped onion, cook until beef is browned. Drain grease.
- Add broth, water, potatoes, carrots, and celery. Seal the lid and cook on high pressure for 10 minutes.
- Let pressure release naturally for 5–10 minutes, then quick release remaining pressure.
- In a separate saucepan, melt butter and whisk in flour. Cook 1 minute, then slowly whisk in milk. Add Velveeta and stir until melted and smooth.
- Stir cheese sauce into the pressure cooker soup. Mix well and season with salt and pepper.
- Serve hot and enjoy!
Notes
Swap ground beef with turkey or chicken for a lighter version. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Nutrition
Calories: 490kcal | Fat: 31g