Bacon Cheeseburger Soup and More Yummy Pressure Cooker Recipes
This rich and creamy bacon cheeseburger soup is a comforting dinner packed with ground beef, potatoes, bacon, and Velveeta cheese all blended together in a cozy, cheesy broth.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Ground beef browned
- 1 small Onion chopped
- 2 large Carrots shredded
- 4 medium Russet potatoes peeled and chopped
- 12 slices Bacon cooked and chopped
- 2 cloves Garlic minced
- 3 cups Chicken broth
- 1 teaspoon Steak seasoning
- 0.5 teaspoon Onion powder
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
- 16 ounces Velveeta cheese cubed
- 1 cup Milk
- Cheddar cheese shredded, optional topping
- Green onions optional garnish
Instructions
Instructions
- Cook ground beef and chopped onion in a skillet over medium heat until browned and onion is soft. Drain excess fat.
- Transfer beef and onion to slow cooker. Add carrots, potatoes, bacon, garlic, chicken broth, steak seasoning, onion powder, salt, and pepper. Stir well.
- Cook on low for 6 hours or high for 4 hours until potatoes are tender.
- About 30 minutes before serving, stir in milk and Velveeta cubes. Cover and heat until melted and creamy.
- Use potato masher to mash some potatoes for thickening, if desired.
- Serve hot and top with shredded cheddar cheese and green onions if desired.
Notes
If desired, replace Velveeta with shredded cheese and a cornstarch slurry for thickening. For added spice, include cayenne or jalapeño. Soup is best fresh but can be refrigerated or frozen following proper storage guidelines.