Ranch Cheesy Beef and Potato Soup–an easy Instant Pot or slow cooker soup with ground beef, ranch dressing mix, potatoes and melty colby jack cheese.
Ranch Cheesy Beef and Potato Soup
Yum, this soup totally surprised me with how flavorful it was! I got two thumbs up from Skyler too, who decided to add pickles to his bowl and actually loved it. The ranch dressing mix gives the soup tons of flavor without needing a huge list of spices or extra work. I also love that you can make it in either the Instant Pot or slow cooker depending on what kind of day you’re having. The leftovers tasted even better the next day. You can also customize it pretty easily by adding extra vegetables like corn, carrots or broccoli. I’ll definitely be making this one again!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or shallot
- Garlic powder
- Paprika–or 1/4 tsp smoked paprika
- Kosher salt
- Black pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Dry ranch dressing mix–I used Hidden Valley brand
- Russet potatoes–or Yukon Gold potatoes
- Half and half–or evaporated milk
- Shredded colby jack cheese–or cheddar cheese
- Green onions–optional for serving
Steps
Turn Instant Pot to sauté setting. When it says HOT add in the beef and break it up. Add in the onion, garlic powder, paprika, salt and pepper. Brown for 5 minutes. If there is excess grease, drain it off.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the ranch dressing mix and potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
Temper the half and half by stirring a cup of the hot soup into the half and half. Then pour the mixture into the pot. Stir in the cheese and let it melt.
Ladle into bowls and serve. Top with diced green onions, if desired.
Notes/Tips
- Serve with crusty bread, garlic bread, biscuits or a side salad.
- You can add cooked bacon on top for even more flavor.
- If you want extra vegetables, stir in some frozen corn or diced carrots.
- Freshly shredded cheese melts much smoother into soup than pre-shredded bagged cheese.
- This recipe can be gluten free if you use gluten free ranch dressing mix.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. This soup can be frozen, but dairy-based soups sometimes separate a little after thawing.
- Other recipes you can make with ranch dressing mix are Instant Pot Parmesan Ranch Potatoes and Instant Pot Parmesan Ranch Potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Ranch Cheesy Beef and Potato Soup
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
An easy Instant Pot or slow cooker soup with ground beef, ranch dressing mix, potatoes and melty colby jack cheese.
Ingredients
- 16 oz lean ground beef
- 1 cup diced onion
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 Tbsp dry ranch dressing mix
- 32 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup half and half
- 1 1/2 cups shredded colby jack cheese
- Diced green onions, for serving
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When it says HOT add in the beef and break it up. Add in the onion, garlic powder, paprika, salt and pepper. Brown for 5 minutes. If there is excess grease, drain it off.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the ranch dressing mix and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Temper the half and half by stirring a cup of the hot soup into the half and half. Then pour the mixture into the pot. Stir in the cheese and let it melt.
- Ladle into bowls and serve. Top with diced green onions, if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, garlic powder, paprika, salt and pepper. Brown for 5 minutes. If there is excess grease, drain it off. Transfer to the slow cooker.
- Stir in the broth, ranch dressing mix and potatoes.
- Cover and cook on low for 3-4 hours.
- Temper the half and half by stirring a cup of the hot soup into the half and half. Then pour the mixture into the slow cooker. Stir in the cheese and let it melt.
- Ladle into bowls and serve. Top with diced green onions, if desired.
- Category: Beef, Potatoes, Soup
- Method: Instant Pot or Slow Cooker
More beef and potato soups to try…
Wisconsin Potato and Hamburger Soup
Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
Shepherds Pie Soup
Seasoned ground beef, tender potatoes, green beans, and a savory tomato-beef broth. This is everything you love about shepherd’s pie, transformed into a comforting bowl of soup.
Ground Beef Potato Soup
Tender potatoes, savory beef, herbs, and vegetables in a slurpable broth. Make it in the Instant Pot or slow cooker.
The Best Bacon Cheeseburger Soup
An easy recipe for creamy, cheesy soup with seasoned ground beef, yukon gold potatoes, bacon and cheddar. Make it in the Instant Pot or slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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