All the flavors of a cheeseburger made in one pot. This cheeseburger soup is guaranteed to be a hit with your family. Both stove top and instate pot instructions are provided below.
1 lb ground beef or turkey ( I used turkey)
1 Tablespoon butter or oil
1/2- 1 onion, diced
3 garlic cloves, minced
1-2 carrots, chopped
1-2 ribs celery, chopped
1 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce (optional)
3-4 potatoes, peered and diced into cubes
3 cups chicken broth
1/2 cup milk of choice or heavy cream
1 Tablespoon corn starch or flour
2 cups shredded cheddar cheese or Velvetta
Optional toppings: bacon, cheese, tomatoes, croutons or green onions
Press Sauté in the Instant Pot (IP) or heat a large pot. Once hot, add ground meat and cook until no longer pink. Drain and set aside.
( If adding bacon for topping, cook bacon until crisp and set aside. Use the oil from bacon for next step)
Add butter or oil. Add onions and cook for a few minutes. Add in garlic, carrots and celery and continue to sauté for a couple of minutes. Add in salt, pepper, garlic powder and Worcestershire and stir together. Press cancel if using IP.
Add cooked meat, potatoes and broth and stir together.
IP: Close lid and cook on manual high pressure for 8 minutes and quick release pressure.
Stove top: Bring to a boil and cook covered over low heat for about 20-25 minutes or until potatoes are tender.
To thicken: (Press Sauté if using IP). Add milk into a measuring cup and whisk in cornstarch. Stir the mixture into the soup and simmer for a few minutes until soup has thickened, stirring often.
Add in cheese and stir until melted. Taste and adjust seasoning as needed. Top with optional garnish and serve.