Description
Bacon Cheeseburger Soup with Potatoes is a creamy, cheesy, and hearty soup that’s perfect for cozy dinners or meal prep. Quick, comforting, and packed with flavor — it tastes like a cheeseburger in a bowl!
Ingredients
1 lb lean ground beef
1 cup diced yellow onion
2 cups water
3 cups frozen diced hash brown potatoes
10.5 oz condensed cheddar cheese soup
10.5 oz condensed cream of bacon soup
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 cups heavy cream
1 bunch green onions, chopped
2 cups shredded triple cheddar cheese blend
1 cup real bacon bits
Topping: 1 cup shredded triple cheddar cheese blend
Instructions
- Saute the beef & onions
Set your Instant Pot to Saute Less mode for 7 minutes. Add a small dab of margarine or butter. Add the ground beef and diced yellow onion. Crumble the beef with a spoon or spatula as it cooks. When the timer ends, the beef may still be slightly pink (that’s okay). - Add base ingredients
Pour in the 2 cups of water (don’t stir). Add the frozen diced hash brown potatoes (spread them evenly). Then place the canned cheddar cheese soup, cream of bacon soup, onion powder, garlic powder, salt, and pepper on top of the potatoes (again, do not stir). - Pressure cook
Seal the Instant Pot lid, ensuring the steam release handle is in the sealing position. Set it to Pressure Cook High for 1 minute. - Quick release & mix
When cooking finishes, immediately flip the steam release handle to venting for a quick release. Remove the lid carefully. Stir the contents well. Then reactivate Saute Less mode for 7 minutes. - Finish with creamy & savory additions
During the Saute step, add heavy cream, chopped green onions, shredded cheddar cheese blend, and the bacon bits. Stir thoroughly to combine. - Simmer to meld flavors
Let the soup continue to cook, stirring occasionally, until the Instant Pot auto‑shuts off (or until flavors are fully blended and cheese is melted). - Serve
Ladle into bowls and optionally top with extra shredded cheese. Serve immediately and enjoy.
Notes
Use lean ground beef to reduce grease. Don’t stir before pressure cooking to avoid scorching. For a thinner soup, add milk. This recipe is best fresh but can be refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: ~580 kcal
- Carbohydrates: ~26g
- Protein: ~21g