Easy Cheeseburger Soup

Easy Cheeseburger Soup

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This easy cheeseburger soup recipe comes together in about 30 minutes and has an unbelievable 5 grams of fat, 190 calories, and 4 WW Smart Points per 1-cup serving. It’s super filling, loaded with flavor, and highly customizable. 

While the recipe was developed for pressure cookers, I’ve included a few notes on making this cheeseburger soup in a crockpot or on the stovetop. Let’s get into it! 

How to Make Cheeseburger Soup

I’ll briefly run you through how to make this cheeseburger soup and give you a few ingredient modification notes along the way. You’ll find a printable recipe card at the bottom of this post. 

Perfect for feeding the whole family or meal prepping all for yourself, this cheeseburger soup comes together in about 30 minutes! Every super filling 1-cup serving has just 190 calories, 5 grams of fat, and 4 WW SmartPoints.

Before we get into the recipe, I’ll point out that I tested this recipe in a 6.5-quart Ninja Foodi. I’ve found the Foodi cooks almost identically to the 6-quart Instant Pot, for comparison. And like I mentioned above, I’ve added a few notes on other cooking methods in the recipe card below. 

Note: If you’d like to check out the Ninja Foodi, you can find it along with all my recommended tools and ingredients on my Amazon storefront.

The Beef and Vegetables

This cheeseburger soup is crazy simple. All you need to do to get started is brown some ground beef with a little salt and pepper before adding potatoes, onion, carrots, and garlic. 

ground beef cooking in the Ninja Foodi and chopped vegetables on a cutting board

If you’re team minimal veggie prep, I won’t judge you for buying pre-chopped veggies. You could even used drained canned potatoes like in my loaded air fryer chicken and potatoes

Potato note: Yukon gold potatoes are a bit softer than russet potatoes or other super starchy potatoes. Those may take a tiny bit longer to cook. 

Seasoning Your Cheeseburger Soup

You can get creative in this step. The recipe calls for parsley, ground mustard, and dill weed. You could add some spice via paprika, extra black pepper, or other dried chiles. 

herbs and ground mustard added to the cooked ground beef and chopped vegetables in the Foodi

I wouldn’t add any additional salt since the cheese sauce is quite salty. Speaking of…

The 2-Ingredient Low Fat Cheese Sauce

Instead of Velveeta cheese or making a cheese sauce like some traditional cheeseburger soup recipes, I opted for a mixture of fat free Greek yogurt and the magical ingredient cheddar powder. If you’re unfamiliar with the latter, it’s essentially dehydrated cheddar—kinda like powdered peanut butter. I’ve used it to make things like bacon cheddar cornbread, cheddar cauliflower grits, chorizo dip, and tons of other recipes.

fat free Greek yogurt mixed with cheddar powder

The beauty of using cheddar powder is that you get all the great cheddar flavor with a fraction of the fat and calories. When mixed into a cup of Greek yogurt (400 calories total) like in this cheeseburger soup, you’d need over 10 ounces of real cheddar (1,100+ calories) to create the same amount of volume! 

It’s easiest to order cheddar powder online but if you’re in a pinch, the cheese packets in boxed mac and cheese are similar. You could also try these cheddar powder alternatives:

Bringing Everything Together

Once you’ve got your cheese sauce sorted, simply add it to the cooked soup and stir. That’s it, you’re done! 

cheeseburger soup after pressure cooking and with the cheese sauce before mixing

While my cheeseburger soup cooked, I pan fried a few slices of bacon and diced a bit of green onion to throw on top. 

Final Cheeseburger Soup Recipe Notes

In case you’re wondering about omitting certain veggies, I’ll say the recipe should work with just about any modification. The only thing to watch out for is adding too much chicken broth relative to the amount of beef and vegetables. Too much broth in the cooked soup will make it difficult to incorporate the cheese sauce evenly. 

Similarly, I wouldn’t try throwing cheese straight in the soup in place of some kind of cheese sauce. You’ll likely end up with stringy cheese instead of a smooth cheeseburger soup. 

And finally, dairy free ideas include a blend of the nutritional yeast mixture I mentioned above and something like vegan yogurt, cashew based cream cheese, or other creamy DF products. I’ve seen several members of my Facebook group recommend Siete’s vegan queso product as well. 

Okay, that should cover it. If you have a question about this cheeseburger soup I missed, leave a comment below or join the group I mentioned above with 10,000 other healthy home cooks that would love to help you out! 

5 from 3 votes
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30-Minute Cheeseburger Soup

A low fat ground beef and veggie soup blended with a 2-ingredient cheese sauce.

Course Main Course
Cuisine American
Keyword cheeseburger soup, high protein soup, instant pot recipe, ninja foodi recipe, pressure cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 190 kcal
Author Mason Woodruff

Ingredients

  • 1 lb Ground Beef I used 96/4
  • 1/2 tsp Kosher Salt and Black Pepper
  • 2 (300g) Sweet Onions diced
  • 5 (400g) Baby Yukon Gold Potatoes cubed
  • 2-3 (150g) Carrots sliced
  • 4 cloves (20g) Garlic minced
  • 2 Tbsp Chopped Parsley
  • 1 Tbsp Ground Mustard
  • 1/2 tsp Dill Weed optional
  • 2 C (480g) Low Sodium Chicken Broth
  • 1 C (227g) Fat Free Greek Yogurt
  • 1/2 C (56g) Cheddar Powder**

Instructions

  1. Use the sauté function of your pressure cooker to brown the ground beef. Add salt and pepper halfway through cooking.

  2. When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.

  3. Add the parsley, ground mustard, dill weed, and chicken broth, stirring everything together once more.

  4. Cook on high pressure for 10 minutes with quick release pressure (vent as soon as it's finished cooking).

  5. While the soup cooks, mix the cheddar powder and Greek yogurt together. Add the yogurt and cheese mixture to the soup once you've vented. Stir well and leave the pressure cooker on its keep warm function.

  6. Optional: pan fry bacon, chop fresh green onions, and grate some fresh cheddar cheese for toppings.

Recipe Notes

**For ingredient notes about cheddar powder replacements, making this soup dairy free, and more, see the post above. 

  • Each cup (250g) of cheeseburger soup has 4 Smart Points. 
  • To make this soup in a slow cooker, cook the ground beef on the stovetop before adding the vegetables, herbs and spices, and broth. Cook on low for 3-4 hours or until the veggies are tender. Turn off the heat and stir in the cheese sauce. 
  • For the stovetop, follow the same instructions as the pressure cooker version but bring the soup to a boil after adding the broth. Reduce the heat to low, cover, and simmer for 20-30 minutes or until the veggies are tender. Remove from the heat and stir in the cheese sauce. 
Nutrition Facts
30-Minute Cheeseburger Soup
Amount Per Serving (1 cup (250g))
Calories 190 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 17g6%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

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You'll love this simple, customizable cheeseburger soup recipe with an unbelievable 5 grams of fat, 190 calories, and 4 WW Smart Points per 1-cup serving.



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