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30-Minute Cheeseburger Soup

A low fat ground beef and veggie soup blended with a 2-ingredient cheese sauce.
4.63 from 110 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 190kcal
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

  • Use the sauté function of your pressure cooker to brown the ground beef. Add salt and pepper halfway through cooking.
  • When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.
  • Add the parsley, ground mustard, dill weed, and chicken broth, stirring everything together once more.
  • Cook on high pressure for 10 minutes with quick release pressure (vent as soon as it's finished cooking).
  • 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.
  • Optional: pan fry bacon, chop fresh green onions, and grate some fresh cheddar cheese for toppings.

Video

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

Serving: 1cup (250g) | Calories: 190kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g