Creamy Potato Cheeseburger Soup

Warm up with a bowl of Creamy Potato Cheeseburger Soup, the ultimate comfort food that brings all the flavors of a classic cheeseburger into a rich, hearty soup. Packed with tender potatoes, savory ground beef, melted cheese, and a hint of creaminess, this one-pot wonder is perfect for cozy nights or satisfying family meals.

ngredients List

• 1 lb ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium sweet potatoes, peeled and diced

• 2 medium carrots, diced

• 3 cups beef broth

• 1 cup Greek Yogurt

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp fresh parsley, chopped (for garnish)

• 1/2 cup cheddar cheese

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until the onion is translucent (about 3-4 minutes).

2. Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). If there’s too much fat, drain it away!

3. Stir in the diced potatoes and carrots, followed by the beef broth. Add the dried thyme, salt, and black pepper.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.

5. Once the vegetables are cooked, stir in the Greek Yogurt and let the soup heat through for an additional 5 minutes. Taste and adjust seasoning as necessary.

6. Remove from heat and serve hot, garnished with chopped parsley and cheese..

Serves 6

Instant Pot:

1. Sauté Ingredients: Set your Instant Pot to the Sauté function and heat the olive oil. Add the diced onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).

2. Cook Ground Beef: Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). If there’s excess fat, carefully drain it.

3. Add Potatoes, Carrots, and Seasonings: Stir in the diced potatoes, carrots, and beef broth. Add the dried thyme, salt, and black pepper. Give everything a good mix.

4. Pressure Cook: Cancel the sauté function, secure the Instant Pot lid, and set the valve to Sealing. Select the Pressure Cook (or Manual) function and set the timer for 8 minutes on High Pressure.

5. Quick Release: Once the cooking cycle is complete, carefully perform a Quick Release by turning the valve to Venting. Wait until the pin drops, then open the lid.

6. Add Greek Yogurt: Stir in the Greek yogurt and let the soup heat through for 2-3 minutes using the Sauté function on Low, stirring gently to avoid curdling. Taste and adjust the seasoning if needed.

7. Serve and Garnish: Turn off the Instant Pot and serve the soup hot, garnished with chopped parsley and cheese.

Serves 6