Easy Cheeseburger Soup

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! 

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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 my air fryer cheese bread, healthier homemade Easy Mac, 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! 

30-Minute Cheeseburger Soup

30-Minute Cheeseburger Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

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.

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 Information:
Yield: 8 Servings Serving Size: 1 cup (250g)
Amount Per Serving: Calories: 190Total Fat: 5gCarbohydrates: 17gProtein: 19g

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31 thoughts on “Easy Cheeseburger Soup”

  • I don’t have an instapot or ninja foodi. I do have a large and medium sized crockpot. Can I make it in that and what would I need to change or modify? As someone with lots of food allergies, I’m excited to try this out. Thank you!

    • The Greek yogurt and cheddar powder combo comes out to about 290 grams. That’s probably 75% of the jar of queso if you’re replacing the Greek yogurt entirely. Though I think I’d go half yogurt, half queso.

      • This was a very unique, tasty new soup to try! I was floored how good the yogurt and powdered cheese tasted! I bought the one on the recipe cause I couldn’t find any at my local market. I didn’t use the potatoes partly because I didn’t have any and I wanted to see how it was without the starchy carbs. I added diced tomatoes with was awesome. I followed everything else the way Mason instructed but I used diced mirepoix cause it was easier 🙂 I’d venture to think a broccoli cheese soup would be good with the “cheese sauce”, too! Thanks for the recipe!

  • This is a new “cold weather” go-to! I used slightly fattier meat (93/7) . I love the cheddar powder Greek yogurt combination.. it makes it so cheesy without adding too many extra calories with real cheese. Top this bad boy with some bacon and boom! So. GOOD!

  • My family loves this recipe – both of my kids ate it up, which is a feat!

    I am obsessed with cheddar cheese powder, also. I love it on my egg whites, on popcorn, you name it.

  • I made this soup because of how warm and savory it sounded at the beginning of fall this year, and it did not disappoint! My picky, soup hating husband also loved it and that says a lot!! The rich cheeseyness of this soups is unbeatable. Give it a try and you will not be disappointed!!!

  • Super easy and super delicious! I wasn’t sure about the cheddar powder but I will definitely be making again ! I added more potatoes to fit the macros I follow

  • This was my first time using cheddar powder and I was pleasantly surprised with how amazing it tastes! I found a container of the powder at our local Amish store and it was cheap. Soups are my go to meals for the colder months so I love when I find new recipes to try. This one is so flavorful and healthy!

  • I did not have the patience to order and wait for my cheese powder to arrive, so I made this recipe without the cheddar powder, but everything else the same; still so good!! I sprinkled some shredded cheddar over mine after cooking 🙂

  • This passed the family test, and since the first making of this on Halloween I have made it again 3 times. So easy, and very filling.

  • Delicious! I made the original first and it was yummy! The second time instead of potatoes I added black beans and garbanzo beans and i was pleasantly surprised how delicious it was.

  • After the success of trying your chicken and dumplings recipe, we had to try the cheeseburger soup. It did not disappoint! My mom makes the best cheeseburger soup so I was afraid it wouldn’t live up to her recipe with the use of the cheese powder instead of velveeta. Don’t be afraid of the cheese powder! It was so delicious, we will definitely be making it again.

  • Liked this recipe a lot and the flavor was delicious (plus the macros are fire), but the texture of the broth was a little funky for some reason. When I added the cheese powder/yogurt mixture, it separated out into little pieces rather than making a homogeneous mixture. I made the whole recipe in the Instant Pot and I’m thinking maybe I should have drained off the fat from the ground beef before continuing the recipe or something? Either way, it was still super tasty and you can’t beat the ease/speed of making it!

  • One of my favorite recipes to make is Cheeseburger soup and I’ve made it many times over the years. The problem is, my recipe takes so darn long! Then I stumbled on this recipe…it looked good and I thought the cheese powder was an interesting addition—so I gave it a shot. WOW! So easy, so scrummy…my family and I are huge fans! This one will be going on our regular food rotation, for sure.

  • This soup is amazing. It kills cheeseburger cravings and is warm and hearty for the cool winter nights. I personally skipped the potatoes and dipped some crackers in it and it was delicious. Also highly recommend topping with a little relish if you like relish on your burgers (small quantities as a garnish on top)

  • Thanks you so much for sharing this recipe! The cheese blew my mind – who knew?! This really has helped me curve the cravings for something not-so-healthy while packing a big punch in the flavor department. This will be a regular!!!!

  • This recipe is so comforting for winter. The only thing I changed is that I used veggie ground meat and made a cheese sauce using the basic white sauce recipe referenced here. I really need to buy some of the cheddar cheese powder!

  • Perfect for a cold and rainy day. This soup has lots of flavor and is so easy to make in the Instant Pot! I chopped up some bacon to sprinkle on top and it was a tasty addition to this dish!

  • You know a recipe is good when the husband asks “is this even healthy?” Yes! I usually double or triple the batch because we eat so much of it! I wasnt sure eha tto do with all the cheddar powder I bought, but this is it!

  • This was my first Mason recipe and from then I was hooked! I made 12 bites opposed to 24 and they are so quick and easy to pop in the microwave from frozen. My five year old loves these!

  • This was my first Mason recipe and from there I was hooked! The cheese powder is genius and I have found many other uses for it. I have made this so many times, it never gets old!

  • LOVED this recipe! I subbed out the potatoes for cauliflower because I knew the serving size would not be enough and I needed to keep an eye on my carbs. Needless to say, I didn’t miss the potatoes at all. Tasted fantastic! Another adjustment is I added just a touch more of the powdered cheese to amp up the flavor.

    Thinking about making this again this week.

  • We added frozen mixed vegetables to this with 1 Yukon potato. It was amazing! Our normal Cheeseburger vegetable soup will now be replaced with this. We liked it even better than the Velveeta laden version and this has half as much fat

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